Ingredients
Scale
- 2 C + 1/4 C bread flour, divided
- 1/2 C whole milk
- 1 large egg, beaten
- 3 tbsp salted butter, melted
- 1 tbsp honey
- 1 tsp active dry yeast
- 1 tsp garlic powder
- 1 tsp poppy seeds
- 1 tsp vegetable oil
- 1/2 tsp minced garlic
- oil for frying
Instructions
- Warm your milk to 115°F and whisk in the yeast and honey. Set aside until the yeast becomes foamy on top.
- Measure 2 cups of flour into the bowl of your stand mixer and stir in the salt.
- Pour in the milk mixture, the egg, and melted butter. Use the beater attachment to combine into a dough on medium speed. It’ll take about 2 minutes.
- Switch to the dough hook and add the garlic powder, minced garlic, and poppyseeds. Knead the dough on medium for 7 minutes. It should pull away from the sides of the bowl, and be only slightly sticky to the touch. Add more flour, 1 tbsp at a time if needed to reach the right consistency. You shouldn’t need to add more than 1/4 C, but the temp and altitude are factors, too.
- Oil a large mixing bowl with the vegetable oil and transfer the dough to it. Cover and let it rise in a warm place for about 2 hours, or until it has doubled in size.
- Once the dough has risen punch it down and transfer it from the bowl to a floured surface. Form with your hands into a round shape, then cut the shape into wedges, like a pizza, then slice those in half. I usually end up with sixteen pieces.
- Shape the slices into rolls, folding the dough underneath itself and rolling it between your palms as you go. Arrange on a baking sheet lined with parchment paper. Cover and let rest for 10-15 minutes until slightly puffy.
- Heat about an inch of oil in a deep skillet until it’s 350°F. Fry the rolls in small batches for about 3-5 minutes on each side, turning as needed so they brown evenly.
- Drain on a wire rack and serve hot alongside some honey butter. Dassit!
