Garlic Butter Fan Tan Rolls: Simple Bread for every meal

My dad really like garlic bread, most of the time I make the garlic bread using French bread. But I still want a soft bread with a garlic and butter flavor, which I can munching without hurting my gum (I really feel my mouth hurt after eating a lot of that bread, haha).

I saw this recipe in: ……………(my favorite book, I have a feeling that I might use all the recipe in this book in real soon, ^ ^), and it’s the answer to my prayer. The bread is soft and flavorful, the only problem for me is the garlic in the original recipe is too little (if you like the taste to be less hash, use only 2 cloves, but my dad, he just roast a lot of garlic and add it to his bread, haha).
The bread is very easy to make and the appearance is great, when eating I like to take tear it pieces by pieces. Even the outside is a bit crunchy, the inside is soft and addictive. Yesterday I have these breads with roasted sausage in balsamic vinegar and tomatoes, and I admit that this bread is so good to accompany the tasty meal. So, this bread is great for both snacking and for your meal too.
Note: I suggest roll the dough into the right size before cutting, because the shape of the bread is depending on it.

Garlic Butter Fan Tan Rolls

MAKES 16

225 ml	milk
15 g	fresh yeast* (or 5 g instant yeast)
2 teaspoons	caster sugar
450 g	strong white flour
2 teaspoons	salt
30 g	vegetable shortening or lard
1	egg, beaten
55 g	salted butter, softened
4	cloves of garlic, crushed
2 tablespoons	chopped flat-leaf parsley

1 Scald the milk and set aside to cool to blood temperature. Skim.

2 Mix the yeast with the caster sugar and 2 tablespoons of the milk. (if using instant yeast, mix the instant yeast with all the milk and the sugar)

3 Sift the flour with the salt into a large bowl. Cut the vegetable shortening into small pieces and rub into the flour.

4 Make a well in the center of the flour and pour in the yeast mixture, egg and most of the remaining milk. Mix to a soft but not sticky dough, adding more milk (I add about 2 tbsp of milk) or flour as necessary.

5 Knead for 6 minutes by machine or 10 minutes by hand until satiny.

6 Place the dough in an oiled bowl and turn the dough to coat it in a thin film of oil. Cover with oiled cling film and leave to rise until doubled in size.

Mix the garlic and parsley with the butter.

7 Heat the oven to 190°C. Lightly butter 16 muffin tins.

8 Knock back the risen dough by kneading for 30 seconds then roll it into a rectangular measuring 80 X 30cm.

9 spread the garlic mixture over the dough. Cut the dough length ways into 6 strips.

Stack the strips then cut them into 16 (5 cm) pieces. Place the pieces in the muffin tins and cover with oiled cling film. Leave to prove until soft and pillowy, about 30 minutes.