Description
These soft, flavorful skillet rolls come from a traditional Ukrainian recipe that is loaded with garlic.
Ingredients
Scale
- 2 1/4 teaspoon active dry yeast
- 1 teaspoon granulated sugar
- 1 cup warm water (70 degrees F)
- 2 1/2 cups white bread flour plus extra for dusting if needed
- 1 1/2 teaspoons fine sea salt
- 3 tablespoons olive oil
- 2 teaspoons cranberry oil (optional)
- 1 teaspoon vegetable oil to oil pan
- 1 1/2 tablespoons garlic (minced)
- 1 handful fresh (flat leaf parsley)
- 2 tablespoons sesame seeds
- 1 egg (beaten)
Instructions
- In a medium bowl, dissolve yeast and sugar in water. Do NOT over heat the water. Use a thermometer to get to about 70 degrees F.
- Add half the flour and mix. Cover bowl with plastic wrap and proof in the refrigerator over night. Place the bowl on top of a plate in case of spillage (this definitely happened).
- The next morning, add the rest of the flour, fine sea salt (take regular sea salt and grind in a mortar and pestle if necessary) and knead in a stand mixer until dough is smooth and slightly sticky. Use additional flour if needed.
- Divide dough into 8 pieces. Use a knife or dough scraper to divide dough in half and half again and then one more time to get the 8 even pieces. This is much easier than randomly grabbing from one dough ball. Shape into round buns, tuck seams to the underside to get a smooth surface.
- Arrange the rolls side by side in an oiled round oven proof container. We used a cast iron skillet. Cover the rolls with a tea towel and let them proof again in a warm place until doubled in size (for it was a little over an hour). They will join together and become connected.
- As the rolls rise, preheat the oven to 425 F. Mince garlic and oils with a little sea salt, sesame seeds and parsley and set aside in a small bowl. When the rolls have doubled in size and look plump, brush tops with beaten egg. Bake until the tops have a shiny gold crust for 20-25 minutes. Baste with garlic oil. Serve immediately.
- Category: Bread