Garlic and Herb Bread Rolls

How to prepare garlic and herb bread rolls

1. Put the dough ingredients in the bread machine in the order listed. Start the machine on the kneading and rising program (takes 1 hour and 10 minutes on my machine).
   If you don't have a bread machine, knead the dough by hand for about 15 minutes, then cover with plastic wrap and let rise in a warm place for at least 1 hour.
2. Mix the butter with the finely chopped parsley, Herbes de Provence, and garlic crushed with a press. Add salt. Divide the butter into 3 equal parts.
3. Divide the dough into 3 equal parts on a work surface dusted with a little flour.
4. Roll each piece into a thin rectangular sheet. Spread the sheet with 1/3 of the butter (leave 1 teaspoon for brushing on top!).
5. Roll the dough lengthwise. Cut the obtained roll with a cutter along its entire length. The cut should be about halfway deep into the roll and slightly separate the edges of the cut.
7. Brush (with the reserved teaspoon of butter) the roll on one side and then roll it so that the buttered side is on the inside. You'll get a snail-shaped bread roll. I sprinkled some chili on top.
8. Place the rolls on a baking tray lined with parchment paper. Cover with a plastic bag and let rise for about 30 minutes.
9. Bake in the oven at 220°C for approximately 45 minutes, until the rolls are golden brown.
   * My oven is broken and only works if I leave the door slightly open so it doesn't reach the set temperature, so the baking time with the door closed is probably 5-10 minutes less. Keep an eye on the rolls!

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