- 1 packet dry, active yeast
- 1 1/4 cups warm water
- 1/4 cup plus 1 tablespoon olive oil
- 2 cups all-purpose flour
- 2 cups spelt flour
- 1 tablespoon kosher salt
- 1/4 cup unsalted butter
- 1/4 cup olive oil
- 8 cloves garlic, minced
Combine the yeast and cups warm water in the bowl of a stand mixer fitted with the dough hook. When the yeast is dissolved and is beginning to foam, add the ¼ cup olive oil, flours and salt; mix on low until dough forms a ball, approximately 5 minutes.
Let the dough rest for 15 minutes, then mix on low speed for 10 minutes, until the dough is stiff. With remaining 1 tablespoon olive oil, grease a large bowl and place the dough in the bowl. Cover with a kitchen towel and let rise for 1 hour, until dough has doubled in size.
On a lightly floured surface, stretch dough into a large square and fold it into quarters. Return the dough to the bowl and let rise for another hour, until the dough has once again doubled in bulk.
Preheat the oven to 425°. Line two sheet pans with parchment paper. Turn dough onto a lightly floured surface and cut the square into 16 equal pieces. Form each piece into a small ball and place on the sheet pan. Cover with the kitchen towel and let stand for 30 more minutes.
In the meantime, melt butter and ¼ cup olive oil in a saucepan over medium heat. Add garlic and cook, stirring regularly, until the garlic is golden and fragrant about 15 minutes. Set aside.
Roll each ball into an 8-inch log and tie into a small knot. Brush each knot with garlic butter mixture and sprinkle with salt. Place in oven and bake for 15 to 20 minutes, until the rolls are golden brown. Brush with remaining butter mixture and serve.
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