These garlic rolls are so good. I love them just as they are, but they’re perfect as an accompaniment to soups or salads, or as burger buns.
- 3 1/2 oz. (50 g) fresh yeast
- 3 1/3 cups (800 ml) tepid water
- 10 cups (2 lbs 2 oz.) all-purpose flour
- 1 teaspoon regular sugar
- 2/3 tablespoon salt
- 7 oz. (200 g) feta cheese
- 1/3 cup (65 ml) olive oil
- 2–3 garlic cloves
- black olives
- water, to brush
- flour, to dust
Preheat the oven to 390 ˚F (200 ˚C).
Dissolve the yeast in the tepid water.
Put all the ingredients into a mixing bowl and knead the dough for 10 minutes, use the dough hook if you have a freestanding kitchen machine.
The dough will be quite wet, but don’t add any more flour at this point.
Cover the bowl with a clean kitchen towel. Leave to rise for about 45 minutes, or until tripled in size.
Dust your work surface with flour and tip out the dough. Make 30-35 buns.
Finely grate the garlic and use your fingers to push some into each of the buns. Add an olive to each bun here as well.
Fold the dough around the filling and arrange on a lined baking tray.
Leave to rise for 10 minutes. Brush with water and dust with a little flour.
Bake in the middle of the preheated oven for about 20 minutes.
I like to place a heatproof bowl filled with water in the bottom of the oven here, this makes the rolls soft and moist on the inside and nice and crunchy on the outside.
Leave to cool, then enjoy!
Hugs from me to you.