Ukrainian garlic rolls

Ingredients for 1 servings:

• 15 g fresh yeast or 7 g dry yeast
• 1 tsp sugar
• 225 ml water, lukewarm
• 200 g wheat flour type 550
• 200 g wheat flour type 550
• 10 g sea salt, fine
• 1 egg(s), beaten
• Flour for the work surface
• Fat for the mold
• 3 tbsp sunflower oil
• 20 g garlic
• 1 bunch parsley, flat
• Salt

Instructions

Working time approx. 40 minutes; Rest time approx. 9 hours; Cooking/baking time approx. 25 minutes; Total time approx. 10 hours 5 minutes

For the pre-dough, combine the yeast and sugar, then dissolve in lukewarm water. Add 200g of flour and mix roughly. Cover the pre-dough and let it rest in a cool place overnight. The following day, add the remaining flour and salt to the pre-dough and knead the main dough by hand on a well-floured work surface until it is smooth and no longer sticky. Form the dough into eight balls. Place the balls next to each other in a round, oiled, 24cm ovenproof dish. Cover the rolls and let them rise in a warm place until they have doubled in size. They will then form a ball. Preheat the oven to 220°C (top/bottom heat). Mix the finely chopped or crushed garlic with the oil, a pinch of salt, and the chopped parsley, and let it sit for a short while. Once the rolls have risen, brush them generously with the beaten egg. Bake in the preheated oven on the middle rack for 20 to 25 minutes. When the rolls have developed a golden brown, shiny crust, remove them, brush with garlic oil, and serve.