Featured Ingredient: Garlic
Some kind sole planted a bunch of garlic in my community garden plot last season and I was able to recently dig up several wonderfully fragrant heads. It’s crazy how much more flavorful these are than the one’s from overseas I’m used to buying from the grocery store. All I had to do was give them a good wash and dry them for a day on the patio in the hot sun (which seems to have vanished lately here) and we’ve got an organic garlic supply for a few months.
On top of helping ward off vampires, garlic’s signature antioxidant allicin is thought to have anti-viral properties and help prop up the immune system. Allicin is what gives garlic its pungent flavour that seemingly embraces every imaginable type of dish. So don’t be a alliumphobe – someone with a heightened fear for garlic.
Tabi and I spent the afternoon picking apples from a neighbour’s very productive tree, so I thought I would award her for the help with these rolls. They came out beautifully! I made them cloverleaf style meaning you place three balls in each muffin cup which makes for an attractive presentation. The whole wheat pastry flour (not to be confused with regular whole wheat flour) makes the rolls pleasantly hearty, but next time I think I would use a bigger garlic head (mine had about 7 cloves) for a stronger garlic flavour. I believe you could also up the oven temperature when roasting the garlic which would cut down on cooking time. Say around 425 degrees for 30 minutes?
Rosemary and Roasted Garlic Whole Wheat Rolls
1 whole garlic head
2 1/4 teaspoons dry yeast (1 package)
1 cup warm milk, not boiling
3 cups whole wheat pastry flour, plus more for kneading
3 Tbsp olive oil
2 Tbsp sugar
½ tsp salt
1 large egg
1 Tbsp fresh rosemary, chopped
Preheat oven to 350 degrees. Remove the excess white papery skin from the garlic head but do not peel or separate the cloves. Wrap the head in foil and bake for 1 hour. Dissolve yeast in milk in a large bowl and let stand 5 minutes. Add the soft pulp from the roasted garlic cloves, 1 cup flour, 2 tablespoons olive oil, sugar, salt, egg and rosemary. Mix until combined. Add 2 cups flour and mix until all the flour is moist. Turn batter out onto a floured work surface and knead for 6 to 8 minutes, or until smooth and elastic, adding more flour to the work surface and hands as needed.
Place dough in a large greased bowl, turning to coat. Cover with a clean dish towel and let rise in a warm place for 1 hour or until doubled in size. Punch dough down dough which means pushing down the centre of the dough with your fist and then pushing the edges of the dough into the centre using your fingertips. Form dough into 36 equal sized balls and place 3 balls in each of 12 greased muffin cups.
Cover with a clean dish towel and let rise in a warm place for 30 minutes or until doubled in size. Preheat oven to 400 degrees. Brush tops of dough with 1 tablespoon oil. Bake for about 12 minutes or until browned.