Homemade Mossbolletjie Style Garlic Bread

• 500 g flour
• 10g instant yeast
• 1tsp sugar
• 1 tsp salt
• 250 ml warm milk
• 1 egg
• 60 g butter, melted
• 2 garlic cloves, finely grated
• 2 Tbs chopped fresh parsley
• 50 g butter, softened, for garlic butter
• Extra flour, as needed

Mix the flour, yeast, sugar and salt in a large bowl.

Add the warm milk, egg and melted butter. Mix until a soft dough forms.

Knead for 5 -8 minutes, by hand or with a mixer, until smooth and elastic. Cover and leave in a warm place for about 1 hour, or until doubled in size.

Mix the softened butter with the garlic and parsley. Divide the dough into 12–14 small pieces and roll into smooth balls.

Arrange the dough balls snugly in the Le Creuset Oval Bread Oven. Cover and leave to rise for another 20 minutes.

Heat the oven to 180°C. Brush the tops generously with the garlic butter. Bake covered for 15 minutes, then remove the lid and bake for another 10–15 minutes until golden.

Brush with a little extra garlic butter while warm and serve straight from the bread oven.