EASY PEASY GARLIC MINI-ROLLS, no-knead, prep ahead

Prepare these wonderful no-knead mini rolls the night before, pop them in the oven as soon as you're back from the fireworks and get ready for compliments:

Mini Garlic Rolls, tear & share for potluck and buffets
'Good consistency; good with pate' Taster

Here's another variation on the wonderful soft no-knead dinner rolls which are prepared the night before.  These are scented with garlic 'butter' and are half the usual size to accommodate buffets and parties.

You can see from the photo that the Blogger went a bit mad and made lots and lots of little rolls but honestly, 30 small rolls will work very well.

Cost: £2.50
Makes: 30 mini-rolls


Bread dough

   600g/20oz bread flour
   2 tbsp less 2 tsp sugar
   1 1/2 tsp salt

  50g unsalted butter OR veggie 'butter'
  250ml lukewarm whole or skimmed milk
     
  2 room temperature eggs, beaten with fork  

  1 tbsp/9gm fast acting yeast** (see tips)
   2 tsp sugar 
   125 ml warm water

Vegan Garlic 'Butter':

6 large garlic cloves, grated or minced

1/4 c parsley

1/4 tsp salt & pepper

1/2 cup good olive oil

 Method:

1. Heat milk & butter without boiling in a small saucepan over med-low heat until butter is melted; set aside
2. Place yeast & 2 tsp sugar in a bowl; add warm but not hot water; rest 5 mins in warm place until frothy
3. Beat eggs with fork; set aside
4. Mix flour, remaining sugar and salt in a large bowl
5. Make a well in the centre; add milk mix, eggs & yeast mixture
6. Stir till completely combined; the dough will be thick & sticky
7. Cover bowl with a clean, wet tea towel; place in a warm place (near but not next to a heater is fine) 2 hours until almost tripled in size 
8. Line a 9inx13in/31.5x23.5cm baking tin - or two smaller tins which will hold the equivalent of 6 normal rolls each - with greaseproof paper which rises above the rim, cutting corners
9. When first rise is complete,  punch down dough to deflate; have a small plate of flour ready 
10. Dust work surface with flour; scrape dough onto it; roll lightly with a rolling pin that's been dusted with flour to get rid of rest of bubbles
11. Sprinkle a little flour over the surface of the dough; roll into a log scraping with a spatula if necessary; cut into 30 even pieces 
12. Cover bread pieces with damp tea towel
13. One by one, shape dough pieces into a ball (kids are really useful for this task) 



14. Flatten slightly
 & roll up



15.  Pull edges into centre
to form a ball





16.  With smooth side up, roll it gently on the board with the palm of your hand (a Paul Hollywood manoeuvre) to make circular buns.  A light dusting of flour may help.
17.  Place in baking tray smooth side up
18.  Repeat with other pieces
19.  Spray surface of buns lightly with veg oil; cover with cling film; refrigerate overnight (best) or min 4 hours  
20. Half an hour before baking, remove from fridge; preheat oven to 180C/350f/gas 4.5; remove cling film from rolls; rest in warm place until nearly double in size (about 30 mins) 
21.  Bake 18 mins or till golden; the rolls sound hollow when tapped but remember to check the underside -- you may need to turn the buns upside down for a couple of minutes
22.  Make vegan garlic  'butter': blend garlic, parsley & S&P in a bowl; set aside
23.  Heat oil in a medium pan over high heat - you can feel the heat when you hold your palm over it; add oil but do not boil; add garlic mix (it will sizzle).  Take off heat

    24.  When rolls come out of the oven, brush tops lightly with vegan garlic 'butter' (reserving the rest); remove from pan/s by lifting the greaseproof paper; place on a cooling rack
25.  Serve warm if poss with the leftover garlic 'butter' as a dip

Comments:
'Good consistency; good with pate' Political Agent


Tips:
If you're just interested in French sticks slathered in garlic 'butter' or want a vegan option, try Skinnier No-Butter Garlic Bread

                                                                     *adapted from RecipeTin Eats 

**M&S

                                                                       

                                                  Bread/rolls: Nav Bar, Recipes II

This recipe has been developed by B  Lee/ Bright Sun Enterprises.  They may not be reproduced, in any form, without the author's written permission.