500 grams flour
375 ml warm water
3 teaspoons instant yeast
2 tablespoons oil
2 teaspoons apple cider vinegar
1 teaspoon garlic powder
¾ teaspoon salt
½ teaspoon dried parsley flakes
2 tablespoons finely grated Parmesan cheese
2 tablespoons butter
½ teaspoon garlic powder
¼ teaspoon dried parsley flakes
1 egg
Sift the flour, add the yeast, parsley flakes, salt, garlic powder and Parmesan and combine well. (You can add more salt and garlic powder, to taste.) In a small bowl, mix the warm water with the apple cider vinegar and oil, add it to the flour mixture and form a pliable dough that doesn’t stick to your hands or the bowl. (You may need a tablespoon or two of water more, depending on how much the flour absorbs.)
Lightly oil a clean bowl, transfer the dough, roll it in the bowl, to coat it in the oil, then cover with a clean kitchen towel and let it rise for about an hour. After the dough has risen, lightly knead it on your counter, divide into 10- 12 rolls and arrange them on a baking sheet covered with baking paper. Let the rolls rise for another half hour. Just before the baking, beat the egg with a tablespoon of water, glaze the rolls and bake in a preheated oven, at 190˚C (375˚F), for about 15-20 minutes, until golden. While the rolls are baking beat the butter with the garlic powder and parsley flakes and as soon as you remove the rolls from the oven, brush them with the mixture and leave them to cool down a bit. Serve warm.
