Garlic Hard Rolls (Garlic Brötchen)

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Garlic Hard Rolls (Garlic Brötchen)
Crusty outside, soft chewy inside. Four pieces large, 6 pieces medium, 8 pieces mini.

Dough:

250g (2 cups) all-purpose flour/plain flour
129g (1 cup)whole wheat flour
7g (1 tbsp) instant dry yeast
25g (2 tbsp) sugar
5g (1 tsp) salt
75ml (3 tbsp) sunflower oil
250ml (1 cup) warm water, add a little at a time (maybe you won't use it all)

15ml (1 tbsp) oil to coat the dough in the bowl
We need a spray bottle filled with cold water to spray the dough.
A small baking pan, fill with 1/3 cup of hot boiling water on the bottom of the oven before baking.
A sharp blade or knife to score the dough.
Extra flour to handle the dough.

Methods:
1. In a large mixing bowl, add all-purpose flour, whole wheat flour, instant yeast, sugar, salt, oil.
2. Stir and add warm water a little at a time while stirring. You may not use it all. Stir using a strong spoon until smooth, stirring about 5 minutes until the dough very soft and sticky.
3. Add 1 tablespoon of oil to the dough and coat evenly.
4. Cover until double in size. Afer the dough has expanded, shape into a ball and divide as you wish.
5. Flatten each dough lengthwise and roll up into a bun.
6. Arrange on a baking tray with parchment paper or grease the pan., cover for 30 minutes.
7. Turn on the oven 10 minutes before baking time at 220°C (430°F). Score the dough.
8. Spray the dough with cold water using a spray bottle. This is important to create crusty exterior.
9. Fill the scored dough with cold garlic butter.
10. Pour 1/3 cup hot boiling water into a small baking pan. Put in the bottom of the oven.
11. Bake the rolls at 220°C (430°F) for 15 minutes, remove the pan at the bottom of the oven. Continue baking at 210°C (410°F) for 15 minutes. May bake a little longer for a darker appearance.

Garlic Butter:
3 tbsp soft butter/margarine
1 tbsp green onion or parsley, chopped.
1/2 tsp salt
1 tsp minced garlic or 1/2 tsp garlic powder

Mix all in a bowl and chill in a refrigerator until ready to use.