5cupsflour (I used cake flour which gives a more delicate texture to the bread)
1½teaspoonssalt
3tablespoonsolive oil
for the confit garlic filling
1½cupsolive oil
10garlic clovespeeled
2tbspfinely chopped parsley
1tspsalt
Instructions
Place the garlic cloves in a small saucepan and pour over the olive oil.
Place over low heat and allow to slowly simmer for 25-30 minutes until the garlic is very soft.
Allow to cool completely then transfer to a jar and store in the fridge for a few weeks.
Combine the water, milk, yeast and sugar in the bowl of a stand mixer fitted with the dough hook attachment.
Allow to stand for 5 minutes until frothy then add the flour and salt. Knead on low speed until the dough starts to come together then pour in the oil.
Allow to knead for 5 minutes until the dough is soft and smooth. Cover with plastic wrap and allow to rise for 90 minutes in a warm spot.
Tip the dough out onto a floured surface. Press into a rectangle of approximately 1-2cm thick. Cut the dough into 15 rectangles.
Mash 10 confit garlic cloves then add finely chopped parsley and season with salt. Place a teaspoon of the mixture onto each rectangle of dough then fold the remaining dough over.
Place the rolls onto a sheet pan lined with parchment paper. Cover and allow to rise for 30 minutes while you preheat the oven.
Pre-heat the oven to 180°C/350°F.
Place the rolls in the oven and bake for 20-25 minutes or until the rolls are golden and cooked through.
Brush with melted butter as they come out of the oven and allow to cool for 10 minutes before serving.