These rolls are baked in a Bundt pan (or any other round ring you have) and are best served warm. Just in time for Thanksgiving.
- 4 1/2 tsp yeast
- 2 cups very hot water
- 5-7 cups flour, as needed (I suggest half whole wheat and half white)
- 3-5 cloves garlic, crushed or finely minced
- 1 Tbs sugar
- 1 Tbs kosher salt plus extra for sprinkling
- ½ Tbs ground black pepper
- ½ cup butter or margarine
- 2 Tbs olive oil
- garlic powder for sprinkling
Put the very hot water, the yeast, the sugar, and 1 cup flour in a large bowl. Mix together then add the garlic, 2 Tbs butter or margarine, 1 Tbs salt, the pepper, and another 2 cups flour. Add the rest of the flour, kneading it as you go. Dough should be firm but not dry. Knead for at least 5 minutes then put back in a large lightly greased bowl, turning it over so all sides are oiled. Cover with plastic wrap and allow to rise an hour. Punch down the dough and knead in the bowl for a minute or two. Repeat this process (rise, punch down, knead) at least twice more. The more you do this the smoother the rolls will be. When you are ready to bake it, heat oven to 350 and melt the rest of the butter with the olive oil. Pinch off egg sized balls of dough then roll and pinch them into balls. Dip each ball in the butter/oil mixture then sprinkle each with garlic powder. Put the balls in the pan, squeezed in so they are tight. You should get two layers of rolls in the pan. Sprinkle the top of each layer with some kosher salt. Bake until the rolls start to lightly brown on the top, it can be 1-2 hours – just keep checking it. Allow them to cool in the pan for 15 minutes then turn the pan over onto a plate and tap the bottom to get the rolls to drop out. They should separate easily. Serve warm, fresh from the oven if possible.