2 tablespoons olive oil 30 mL
2 tablespoons butter 30 g
4 large cloves garlic, chopped ( used 3 spoonfuls of minced garlic)
1 tablespoon chopped fresh basil or 1 teaspoon dried basil .54 g (dried only)
1/2 teaspoon red pepper flakes ( I just used a good pinch)
1 package active dry yeast
1 1/2 teaspoon granulated sugar 18 g
1 1/4 cup warm water (105-110 F 40-46 C) 350 mL
1 1/2 teaspoon salt 7.5 g
1 1/2 cups all purpose flour 149 g
1 large egg
1 tablespoon milk 15 mL
In a small skillet, heat oil and butter over low heat. Add garlic, stirring occasionally until golden, about 5 minutes. Stir in basil and red pepper flakes, remove from heat and let cool completely.
In a medium bowl, dissolve yeast and sugar in warm water. Let stand until foamy, about 10 minutes.
Stir garlic mixture and salt into yeast mixture. At low speed, beat in flour, 1/2 cup at a time, until a soft dough forms.
On floured surface, knead dough until smooth and elastic, 5-10 minutes, adding more flour as needed to prevent sticking.
Place dough in large greased bowl, turning to coat. Cover loosely with damp cloth; let rise in a warm place until doubled, about 1 hour.
Grease 2 baking sheets. Punch down dough. On a floured surface, divide dough in half then divide each half into 9 equal pieces. Roll each piece into a rope, then tie each rope into a loose knot.
Place rolls 2 inches apart, on prepared baking sheets. Cover again and let rise until doubled, about 1 hour.
Preheat oven to 400F 204 C. To prepare glaze, mix egg and milk. brush rolls with glaze. Bake rolls until golden brown, about 20 minutes. Transfer rolls to wire racks to cool.
Oh, and you end up with 2 egg whites left from the Hot and Hearty Cottage Pie ……