Homemade garlic rolls with active dry yeast

Tip: tap a step to mark it as done.

1. Mix the oil, water, sugar, salt, and active dry yeast in a bowl, then add the flour. Work into a smooth dough, adding a little more water or flour if needed, depending on the flour.

2. Check that the dough is elastic and no longer sticks to the sides of the bowl.

3. Mix the dough first with a wooden spoon, then knead it by hand to bring it to the right temperature. Do not use an electric mixer.

4. Shape the dough into small rolls, brush them with oil on all sides, and place them in a greased baking pan. If desired, use a sharp knife to cut a cross in the top of each roll before baking.

   Bake in a preheated oven at 180°C (350°F) for about 25 minutes, until golden.

5. Press the garlic into a bowl and pour boiling water over it. Brush the resulting garlic paste over the rolls while they are still hot.

6. Let the rolls cool, then serve.

Tip: Warm the water for the dough only until lukewarm—hot water would kill the active dry yeast and prevent the rolls from rising. Make the cross-shaped cuts with a quick stroke of a sharp knife, as a dull blade would squash the soft dough.

This recipe was translated from the Slovak original: Cesnakové bochníčky z kysnutého cesta so sušeným droždím