Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Garlic and herb mix
To shape
Utensils
One shallow tart tin (approx. 28 cm in diameter), base lined with baking paper, sides greased
How it's done
Dough
Mix the flour, salt and yeast in a bowl. Add the milky water and oil, mix, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Garlic and herb mix
In a small bowl, mix the oil with all the other ingredients up to and including the garlic.
To shape
On a lightly floured surface, divide the dough into 12 equal portions, shape into balls, place in the prepared tin. Cover the balls and leave to rise at room temperature for a further 30 mins. Brush the dough balls with milk.
To bake
Approx. 25 mins. in the lower half of an oven preheated to 200 °C. Remove from the oven, spread the garlic and herb mixture over the bread rolls, remove from the tin. Leave the bread rolls to cool on a cooling rack.
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