Garlic Rolls for the Lazy

Here’s how to make incredible garlic rolls with ten minutes of work. This is how I make them at church.

INGREDIENTS

2 cups high-gluten (or bread) flour
2 teaspoons instant yeast
1 teaspoon salt
1 teaspoon sugar
1 cup water

Put the flour, salt, and sugar in a food processor with the basic blade. Mix briefly. Add water and mix again. Don’t add all the water at once. Add most of it and then continue dribbling it in until you get a single glob of dough which is a little sticky but not too sticky to handle.

Let the dough sit in the food processor for at least five minutes. Some cooks would probably suggest 20.

Add the yeast and blend until it’s mixed in. Roll the dough out into a circle about seven inches wide. Use flour to keep it from sticking to the pin and rolling surface.

Cut the dough into twelve equal-sized pieces. Tie each piece in a simple knot. If you want to make the rolls better (a little more work), make a 12″ circle so you can double the slices before tying them in knots.

Roll the knots in cheap olive oil and set them in a nonstick pan which can take high heat. Cover the pan with foil or plastic and let the rolls double in size.

Bake at 550° for 8 minutes. Check. If they look done, take them out. If not, give them more time.

Put about half a cup of garlic cloves in a blender or miniature food processor. Add oil to cover them. Add salt to taste. Grind them to a paste. Adjust the oil amount to your liking. Mix in flaked or fresh parsley.

Pour this stuff over the rolls and toss them. If you want, you can nuke it before adding the parsley, but it works fine raw.

That’s it.

If you add the yeast at the same time as the other ingredients, the rolls won’t be as good.

I have a sick thought. What if I melted provolone over a couple of these?