Roasted Garlic Buns

INGREDIENTS:
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

DIRECTIONS:
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.

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