Roasted Garlic Pull-Apart Rolls

Ingredients

• 1 large head garlic
• 1 teaspoon olive oil
• 1 cup whole milk (240 ml), warmed to 100–110°F (38–43°C)
• 2 1/4 teaspoons instant yeast (7 g)
• 2 tablespoons granulated sugar (25 g)
• 1 large egg, at room temperature
• 4 tablespoons unsalted butter (56 g), divided: 3 tablespoons melted for the dough and 1 tablespoon for brushing
• 3 1/2 cups all-purpose flour (420 g), plus up to 1/4 cup (30 g) if needed and a little for shaping
• 1 1/4 teaspoons fine salt
• 1 teaspoon softened butter, for greasing the pan

Method

1. 01

   Heat a conventional oven to 400°F (200°C). Slice just enough off the top of the garlic head to expose the cloves. Drizzle with the oil, wrap in foil, and roast for 35–40 minutes, until soft. Cool for about 10 minutes, then squeeze out and mash the cloves. You should have roughly 2 tablespoons garlic paste. Discard the skins.

2. 02

   Whisk the warm milk, instant yeast, and sugar in a large bowl. Stir in the egg, 3 tablespoons melted butter cooled to lukewarm, and the garlic paste. Add 420 g flour and the salt; stir until a shaggy dough forms. Knead on a lightly floured surface for 8–10 minutes, until smooth, elastic, and a little tacky. Add extra flour a tablespoon at a time only if it is too sticky to handle, up to 30 g.

3. 03

   Shape into a ball, place in a lightly oiled bowl, and cover. Let rise in a warm, draft-free spot for 60–90 minutes, until roughly doubled. Judge the dough rather than the clock; a cool kitchen can take longer.

4. 04

   Grease a 9-by-13-inch baking pan with the softened butter. Gently deflate the dough and divide into 12 equal pieces. Tuck the edges of each piece underneath to form a smooth ball. Arrange in 3 rows of 4 in the pan, cover, and let rise for 35–50 minutes, until puffy and nearly touching. A gentle fingertip dent should spring back slowly.

5. 05

   Toward the end of the second rise, heat the oven to 375°F (190°C). Bake for 22–27 minutes, until golden brown and a center roll reaches about 190°F (88°C) inside. If the tops brown too quickly, cover loosely with foil. Melt the remaining tablespoon butter and brush it over the warm rolls. Cool for at least 10 minutes before pulling apart.

6. 06

   Makes 12 rolls. The total time is an estimate of 4 hours including roasting, both rises, and cooling; allow extra time in a cool room. Cool leftovers completely and keep airtight at room temperature for up to 2 days, or freeze for up to 2 months. Warm thawed rolls wrapped in foil at 300°F (150°C) for 10–15 minutes.