These fluffy, garlic-scented rolls are great served warm alongside soup. You can make them a day ahead and heat them just before serving.
- 90 ml olive oil
- 15 garlic cloves, thinly sliced
- ¼ cup coarsely chopped sage
- 480 gm “00” flour (3¼ cups)
- 2 tsp caster sugar
- 12 gm dried yeast (about 1½ sachets)
- For brushing: milk
- 1Heat 60ml oil in a small saucepan over medium heat, add garlic, sauté until very tender (1-2 minutes), stir through sage, remove from heat, season to taste and cool.
- 2Combine flour, sugar, yeast, garlic mixture and 1½ tsp sea salt in the bowl of an electric mixer fitted with a dough hook and mix to combine. With motor running, add 300ml lukewarm water and remaining oil, knead until elastic (6-8 minutes), transfer to a lightly oiled bowl. Turn to coat, cover and rest in a warm place until doubled in size (30-45 minutes).
- 3Preheat oven to 180C. Knock back dough, divide into 12 pieces, then roll each piece on a lightly floured surface into a 30cm-long cylinder. Join ends, then twist into a figure-eight. (Alternatively, form each piece into an oval-shaped roll.) Place on a baking tray lined with baking paper, stand until risen (15-20 minutes), brush with milk, dust with flour and season to taste. Bake until golden and cooked through (10-12 minutes).
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