Chewy and Tasty

Okay, try this. Make garlic roll dough, but leave the yeast out. Keep oil away from it. Dump the yeast on a flat surface and knead the dough into it, folding the yeast into the dough over and over.

You don’t have to make the blending perfect. Just get it in there pretty good. Like 90% mixed. Make sure it’s instant yeast, not active yeast.

Make the rolls, using the recipe I gave you earlier.

It will take a long time for these rolls to rise. Maybe three hours. That’s okay, though, because they’ll be very good.

I don’t know if this is autolysing or what, but the baked dough has a nice leathery, chewy quality, and the flavor is better. I’ve added yeast late to pizza dough, and it works fine, even without a significant interval between the mixing of the dough and the addition of the yeast.

To make sauce, use about a quarter-cup of garlic cloves. Add around a quarter-cup of oil, a teaspoon of parsley flakes (dry is fine) and a lot of salt. Oops. Before you add the parsley, grind the garlic and oil in a tiny processor. I suppose you can nuke this stuff to cook the garlic, but you don’t have to.

I made rolls using this recipe, and I ate them. All six. Man, they were good. I wish I had time to use this recipe at church, but the day would be over before the crusts rose.

I would post photos, but there is nothing left to photograph.

MAN, I can cook. Pizza and rolls, at least. This is amazing. God will give you some strange and unexpected things. There has to be a reason for this.