Recipe: Yummy Garlic and Black Pepper Yeast Rolls

Garlic and Black Pepper Yeast Rolls.

You can have Garlic and Black Pepper Yeast Rolls using 11 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Garlic and Black Pepper Yeast Rolls

1. Prepare 2 of cuos warm whole milk.
2. You need 2 tablespoons of instant rise active yeast.
3. It's 1 of ^4 cup granulated sugar.
4. Prepare 6 tablespoons of butter, at room temperature.
5. Prepare 2 of large eggs, at room temperature.
6. It's 6 cups of bread flour.
7. It's 2 teaspoons of salt.
8. You need 1 teaspoon of granulated garlic.
9. Prepare 1 teaspoon of fresh cracked black pepper.
10. You need of For Topping.
11. Prepare 2 tablespoons of salted butter melted woth 2 tablespoons honey.

Garlic and Black Pepper Yeast Rolls instructions

1. In the bowl of a large food processor fitted with dough nlade add milk, sugar and yeast, stir with a rubber spatula until combined and let sit 5 minutes.
2. To bowl add butter, eggs and 5 1/2 cups of the flour, salt, granulated garlic and pepper pulse until combined.
3. Turn processor on to run until a soft dough forms and pulls away from the sides of the bowl, add more flour omly if dough is very sticky.
4. When dough has formed, turn it out on to parchment paper and form a ball.
5. Lightly coat a large bowl with oil place dough in bowl, turn over to coat with pil, cover and place in a warm spot until doubled in size, about 1 hour.
6. .
7. Turn the dogh ot onto a lightly floured work surface and flatten it and do 6 folds as shown, let rest 5 minuytes.
8. .
9. .
10. Repeat this process 5 more timed, then cover with plastic wrap to rest 10 minutes.
11. .
12. Cut into 18 to 20 rolls, making each roll into a ball, place on parchment paper, cober and let rise in a warm spot until doubled, about 20 to 25 minutues.
13. Meanwhile preheat the oven to 375, bake rolls 11 to 15 miinutes, until golden and sound hollow when tapped. Brush with melted honey butter. Servecwarm. They can be frozen and reheated in a warm oven.
14. .
15. .