Garlic Rolls

These garlic rolls are a variation of the cinnamon rolls I used to make...just reduced the sugar and butter. They are pillowy soft when they come out of the oven..and taste best when served hot and fresh.

Ingredients

Dough:
3 1/2 to 4 cups all-purpose flour
1 cup  warm milk
1/4 cup sugar
1 1/2 teaspoon salt
1/4 cup soft butter
1 egg
2 teaspoons instant yeast

Garlic butter:
50 g butter
garlic cloves 2
salt


Combine milk, sugar, and butter in a bowl. Sprinkle yeast and set aside.
Mix 2 cups of flour and salt in a large mixing bowl; add egg and stir well. Gradually add the warm liquid mixture, beating with your hand or an electric mixer at low speed for 2 to 3 minutes. Let the mix come together. 

Add another cup of flour and work the dough at medium speed for 10 to 15 minutes. Gradually add, (in halves and quarter cups.)the rest of the all- purpose flour if needed, to make a soft elastic dough.. you can test the dough by taking a small ball and pulling it and stretching till you get a translucent unbroken membrane.(do not add a lot of flour..only till the dough starts pulling from the sides and is not sticky to touch.)

Turn the dough inside out and with the seam side down, put the dough in a large bowl coated with oil. Coat the dough also with a little oil. Cover the bowl with a plastic wrap.Keep it in a warm place undisturbed and free from drafts.
Let the dough rise and double in size.(maybe 1 hour or more depending on the weather)
After it has doubled, punch down and divide into 16 equal balls and place them in a buttered tin. Cover loosely with a plastic wrap and let it rest for another 20 to 30 minutes until doubled.
Meanwhile preheat the oven..both heating rods on.. at 180 deg Celsius.
Prepare the garlic butter by grating one or two cloves of garlic and slightly warming the butter till melted. add a pinch of salt to taste.
Bake for about 20 minutes ..until the top is slightly browned.
Remove from the oven and brush liberally with the butter and toast again until golden brown.
Serve hot.