Master chef
Utensils
Apron
Bowl
Brush
Cooking spoon
Garlic press
Knife
Measuring cup
Pan
Tablespoon
Teaspoon
Timer
small bowl
Cutting board
Kitchen scales
Barbecue
grilling pan
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Dough
Place the flour and salt in a bowl, mix. Crumble in the yeast, mix in. Pull the leaves off the herbs, chop finely, add to the flour and mix. Pour in the water and oil, mix, knead for approx. 5 mins. to form a soft, smooth dough. Cover and leave to prove at room temperature for approx. 1½ hrs. until doubled in size.
Shape
Divide the dough into 12 portions, shape each into a long strand of approx. 30 cm, shape into mini rolls, place on baking paper, allow to prove again for approx. 15 mins. Grease two grill trays, place the mini rolls on them
Garlic butter
Melt the butter in a pan. Crush the garlic into the butter. Pull off the thyme and parsley leaves, chop finely, mix in, add salt to taste.
Barbecue (charcoal, gas, electric barbecue)
Barbecue the mini rolls with the lid on over/on a medium heat (approx. 200 °C) for approx. 10 mins. Spread a little garlic butter on the mini rolls, finish barbecuing for approx. 5 mins. Remove, spread with the remaining butter.
| Tip: | Bake the garlic mini rolls in an oven preheated to 200 °C for 20 mins. instead of barbecuing. |
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