Garlic Rolls "saporito" Recipe
house-made rolls, garlic oil, oregano, sautéed garlic, parmesan cheese
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Ingredients
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Dough (House-made rolls)
Garlic oil & topping (Saporito topping)
Method
Dough (House-made rolls)
- 1
Proof yeast
In a small bowl combine warm water (about 105–115°F / 40–46°C) with sugar and active dry yeast. Stir gently and let sit 5–7 minutes until frothy and bubbly.
- 2
Mix dough
In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the proofed yeast mixture and 2 tablespoons olive oil. Mix on low until ingredients come together, then increase speed and knead 6–8 minutes by mixer (10–12 minutes by hand) until the dough is smooth, elastic, and slightly tacky. Add a teaspoon of water or a dusting of flour only if needed.
- 3
First rise
Form the dough into a ball, lightly oil the bowl, place the dough inside and cover tightly with plastic wrap or a clean kitchen towel. Let rise in a warm, draft-free place until doubled in size, about 60–75 minutes.
- 4
Shape rolls
Gently deflate the dough and divide into 12 equal pieces (each about 65–75 g). Shape each piece into a smooth round roll by tucking edges under and rolling on the counter. Place rolls on a parchment-lined baking sheet about 1 inch apart.
- 5
Second rise
Cover the rolls loosely with lightly greased plastic or a clean towel and let rise until puffy and nearly doubled, about 35–45 minutes.
- 6
Garlic oil & topping (Saporito topping)
- 7
Prepare garlic oil
While the dough is rising (or during the last 10–15 minutes of the second rise), combine extra-virgin olive oil and 2 tablespoons unsalted butter in a small saucepan over low heat. Warm gently until the butter melts and the oil is aromatic but not bubbling, about 2–3 minutes. Keep the heat low to avoid browning.
- 8
- 9
Season oil
Stir in dried oregano, chopped parsley, coarse kosher salt, and freshly ground black pepper into the garlic oil. Taste and adjust seasoning to preference. Let the oil sit 5 minutes to meld flavors.
- 10
Top rolls
As soon as the baked rolls come out of the oven, brush each roll generously with the garlic-oregano oil mixture (reserve 1–2 tablespoons for serving). Sprinkle grated Parmesan evenly over the brushed rolls, pressing lightly so cheese adheres. If desired, sprinkle a little extra dried oregano on top for presentation.
- 11
Finish & serve
Let the topped rolls rest on the rack 5 minutes so the cheese sets and flavors meld. Serve warm with any remaining garlic oil on the side for dipping.