There’s something very comforting about freshly baked bread, and this recipe is one of my all time favourites. Based on a Filipino recipe for savoury snack buns (ensaymada), this roll is pillowy soft and buttery with the sharpness of garlic. This is probably the closest you’ll get to melt-in-the-mouth bread.
– 2 teaspoons instant/quick rise yeast
– ⅔ cup warm water
– 3 ½ cups all purpose flour
– ⅓ cup sugar
– 3 eggs
– ¼ cup evaporated milk
– ⅓ cup salted butter, softened
– 1 cup salted butter, softened (for spreading)
– ¼ cup garlic powder
– parsley flakes
- Dissolve the yeast in ⅓ cup of the warm water in a small bowl.
- In the bowl of a stand mixer, combine the flour and sugar using the dough hook. Add the yeast mixture, the remaining ⅓ cup of water, eggs and evaporated milk. Knead with the dough hook for 4-6 minutes.
- Add the ⅓ cup of softened butter and kneed for another 4-6 minutes. The dough will be sticky, but should be soft and elastic. Cover and let rest for 15 minutes.
- Divide the dough into 24 equal portions. It helps to grease your hands and working surface with butter. Stretch out each portion into a rectangle. Spread ¾ cup of the remaining softened butter on each piece and sprinkle with garlic powder. Fold the dough over lengthwise and pinch the edges to seal. Tie the “rope” into a knot and place in greased muffin tins or on parchment paper on a baking tray (leaving 2 inches between each roll).
- Let the rolls rise until doubled, about two hours. Preheat the oven to 350 Fahrenheit. Bake for 20-25 minutes, or until golden brown.
- While the rolls are hot, brush with the remaining ¼ cup of butter and sprinkle with additional garlic powder and parsley flakes.