* 300g bread flour * 160ml milk * 1 tsp (~3g) yeast * 15g sugar * 3g salt * 1 egg (~52g including the shell) * 2 tbsps melted butter
Garlic butter sauce
* 30g room temperature butter * 20g minced garlic * 1 green onion (only the green part was used) * 1g salt
​
**Directions:**
1. Dissolve the yeast in the warm milk. Then mix the salt, sugar, flour, egg, and milk together. Cover the dough and let it rest for 20 minutes. 2. Add 2 tbsps of melted butter and knead the dough to absorb all the butter. Cover it and let the dough rise in a warm place for about an hour and a half or until it expands to twice of its original size. 3. After the rise, knead the dough to remove the air bubbles until you see the size of the dough is almost the same as before the rise. Divide the dough into six pieces and fold each piece into a ball shape. Cover the dough and let it rest for about 10 minutes. 4. Take one piece out, keep the smooth side down and roll the dough out. Press down on both sides when rolling up the dough and make sure to seal the seam. Place them onto a baking sheet and final proof for about 40 minutes. 5. Make the garlic butter sauce for later use. Mix the room temperature butter, minced garlic, finely chopped green onions, and a pinch of salt. 6. After the final proof, preheat the oven to 350^(o)F. Use a sharp knife or razor and gently score the bread along the longitudinal direction. Put the garlic sauce in a cake piping bag, or if you don’t have a piping bag, use a ziplock bag instead. For the ziplock bag, cut off the tip and squeeze the garlic sauce onto the bread evenly. Brush on a thin layer of the egg wash. 7. Bake for 20 minutes at 350^(o)F and your bread will look like the picture! The freshly baked garlic bread has a thin crispy crust on the surface and the inside is pillowy soft. 8. (Note: If you’d like the garlic more toasted, feel free to extend the baking time to 23 minutes)
75623
My brain was pretty certain that those were tomatoes.
2 Comments
These tasty garlic milk bread rolls are buttery soft and the garlicy flavor will make it hard for you to stop eating!
​
[A video with detailed instructions can be found here.](https://youtu.be/h9B0yBUvheg)
​
**Ingredients:**
Dough:
* 300g bread flour
* 160ml milk
* 1 tsp (~3g) yeast
* 15g sugar
* 3g salt
* 1 egg (~52g including the shell)
* 2 tbsps melted butter
Garlic butter sauce
* 30g room temperature butter
* 20g minced garlic
* 1 green onion (only the green part was used)
* 1g salt
​
**Directions:**
1. Dissolve the yeast in the warm milk. Then mix the salt, sugar, flour, egg, and milk together. Cover the dough and let it rest for 20 minutes.
2. Add 2 tbsps of melted butter and knead the dough to absorb all the butter. Cover it and let the dough rise in a warm place for about an hour and a half or until it expands to twice of its original size.
3. After the rise, knead the dough to remove the air bubbles until you see the size of the dough is almost the same as before the rise. Divide the dough into six pieces and fold each piece into a ball shape. Cover the dough and let it rest for about 10 minutes.
4. Take one piece out, keep the smooth side down and roll the dough out. Press down on both sides when rolling up the dough and make sure to seal the seam. Place them onto a baking sheet and final proof for about 40 minutes.
5. Make the garlic butter sauce for later use. Mix the room temperature butter, minced garlic, finely chopped green onions, and a pinch of salt.
6. After the final proof, preheat the oven to 350^(o)F. Use a sharp knife or razor and gently score the bread along the longitudinal direction. Put the garlic sauce in a cake piping bag, or if you don’t have a piping bag, use a ziplock bag instead. For the ziplock bag, cut off the tip and squeeze the garlic sauce onto the bread evenly. Brush on a thin layer of the egg wash.
7. Bake for 20 minutes at 350^(o)F and your bread will look like the picture! The freshly baked garlic bread has a thin crispy crust on the surface and the inside is pillowy soft.
8. (Note: If you’d like the garlic more toasted, feel free to extend the baking time to 23 minutes)
My brain was pretty certain that those were tomatoes.