This cheese and garlic bread to share is ideal for picnics and other get-togethers. Garnish with dried oregano, poppy seeds or sesame seeds, depending on your preference.
Method
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Preheat the oven to 200C/180C Hot Fan/Gas 6. Place the bulb of garlic on a square of aluminum foil, drizzle with olive oil and wrap in a packet. Place on a baking sheet and bake for about 30 minutes until the cloves are tender. Let cool and turn off the oven for now. Squeeze the soft roasted garlic from the cloves and set aside.
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Pour both flours into the bowl of a stand-alone mixer fitted with a dough hook (you can also use any large bowl and knead by hand). Add yeast and salt and mix well to combine. Heat the milk by hand, either in a heatproof pitcher in the microwave or in a small saucepan over low heat (be careful not to burn yourself while testing the temperature). Add malt extract and roasted garlic puree and stir to combine. Pour into the mixing bowl with the butter.
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Mix until combined, then continue kneading the dough for about 7 minutes, or until smooth and elastic. Shape the dough into a ball, return it to the bowl, cover it with cling film or a clean, slightly damp kitchen towel and let rise until doubled in size (about 45 minutes to 1 hour ).
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Lightly dust the work surface with flour, turn the dough over and knead lightly for 20 seconds. Weigh the dough and divide it into 18 equal portions. Divide the grated cheese between the dough portions and work the cheese into the dough while shaping into a ball. To finish shaping, pull pieces of dough from the outside of each ball and push them into the center, working until you have a neat ball where the dough is smooth and stretched underneath with a seam on the above. Repeat with the rest of the dough.
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With the seams on the underside, arrange the balls on a large parchment-lined baking sheet with one ball in the middle, six around that middle ball, and another 11 evenly spaced around the outer edge but leaving some space between each to allow climbing. Cover loosely with a clean kitchen towel or lightly oiled cling film and let rise at room temperature for another 45 minutes or until doubled in size.
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Preheat the oven to 200°C/180°C Hot Fan/Gas 6. Brush the balls of dough with milk to glaze them and sprinkle each with dried oregano, poppy seeds or sesame seeds. Bake in the center of the oven for 15 minutes or until puffed and golden.
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Meanwhile, just before serving, melt the butter and add the parsley. Season with salt and pepper. As soon as the rolls come out of the oven, brush them with melted butter and let cool slightly. Serve hot.
