garlic, parmesan & parsley salt bread.

Soft, buttery croissant-shaped salt bread rolls filled with garlic and parsley butter and parmesan, finished with pink salt flakes.

Dietary: Vegetarian
Baking Time: 15-18 minutes
Makes: 8 rolls

Dough Ingredients:
360g bread flour
14g caster sugar
7g instant yeast
215ml cold water
30g softened butter
7g Murray River Salt Pink Flakes

Garlic & Parsley Butter:
80g unsalted butter, softened
1 garlic clove, minced
2 tablespoons finely chopped parsley

Filling & Topping:
Grated parmesan
Murray River Salt Pink Flakes
Melted butter for brushing, optional

Method:
Combine the flour, sugar and yeast in a large bowl. Add the cold water and mix to a shaggy dough.
Add the butter and salt and knead by hand for 15 minutes until smooth and elastic.
Cover and rest for 25 minutes until slightly puffed.
Divide into 8 portions, shape into balls and rest, covered, for 10 minutes.
Roll each into a teardrop shape.
Mix the garlic and parsley through the softened butter.
Spread about 10g of garlic butter on the wide end of each piece and sprinkle with parmesan.
Roll up tightly from the wide end into a croissant shape and pinch to seal.
Place on a lined tray and rest for 30 minutes.
Spray with water and sprinkle with salt flakes.
Bake at 200°C for about 15 minutes, adding 2-3 minutes if needed, until golden.
Serve warm, brushed with melted butter if you like.

Storage:
Best eaten on the day. Store leftovers in an airtight container for up to 2 days and reheat in a hot oven for 5 minutes, or freeze for up to 1 month.

Tips:
The dough is ready to shape when it has doubled and springs back slowly when pressed.
Add the salt flakes just before baking so they stay crunchy.