Stank

I am working on garlic rolls, in hopes that I will be able to produce a recipe that in some way compares to the one Mike uses. My church NEEDS garlic rolls.

I made a couple of batches today. The first batch came out great, but I was not satisfied. They tasted wonderful with the sauce, but without it, they were pretty ordinary. That’s no good. I don’t want mediocre rolls made great by sauce. I want great rolls and great sauce.

The second batch was about the same, except for two things. I cut the dough in thinner strips and doubled them before tying the knots. That makes the rolls more complicated, which is a good thing in rolls you pull apart. I also sprinkled them with kosher salt before baking.

The kosher salt was a really bad idea. It was too much.

Now I’m working on a third batch. This time, I made dough by hand and then kneaded dry instant yeast into it. This makes wonderful pizza crust, so it might be good for rolls. I also omitted the oil from the dough. In the first two batches, I used one tablespoon per cup of flour, and I thought the flavor was inferior to that of the pizza crusts I usually make with this dough.

I can make great garlic rolls already. But what’s the point in making great rolls when you can make rolls that make people faint? That’s a much better goal.

I smell incredible. I wonder how long that will last. I bet chicks will dig it. Yeah.

So Far

These are the rolls with kosher salt. I omitted parsley because I didn’t have any.