3/4 cups warm water
1 tablespoons molasses
1/8 ounce fresh yeast or 1/2 teaspoon instant yeast
1 teaspoon salt
1 tablespoon olive oil
2 cups all-purpose flour
1 whole bulb garlic
In an electric mixing bowl using the hook attachment, mix the warm water, yeast, olive oil, and molasses. Add the flour and the salt. The dough will become a wet mixture but will remain a little sticky. Remove the dough and place onto a floured clean surface and gently knead into a soft ball. Place the dough in a mixing bowl brushed with olive oil and cover. Store in a warm humid area for about 30 minutes or until the dough rises to double its size.
Wrap two bulbs of garlic in aluminum foil and roast in a medium heat oven until very soft, about 45 minutes. Squeeze the whole bulbs of garlic to release the soft interior. Slightly chop the roasted garlic until it resembles a puree. Portion the dough into 1 inch round balls, kneading in the roasted garlic while doing so. Place the portioned raw dough balls on a sheet pan lined with parchment paper approximately 2 inches apart. Cover with plastic and allow the dough balls to rise again. After 20 minutes, spray the raw dough balls with cold water, sprinkle with a pinch of the freshly grated pecorino, salt and pepper, and bake for 20 minutes in a 400 degree oven.
These buns are great for this meatball sliders recipe.