– 12g sugar
– 200g water
– 1 packet active dry yeast
– 35g light butter (Country crock brand is recommended)
– 10g garlic paste
– 1 tsp Italian seasoning
– 1 tsp salt
– 200g all purpose flour
– 100g unflavored whey (Quest multipurpose mix is recommended)
Combine 1/4 cup of water at between 100-110 degrees Fahrenheit with 1 tbsp sugar and a packet of active dry yeast. It’s very important to have the water at the correct temperature for this step.
Stir and let sit for 5-10 minutes.
In a large bowl, combine flour and the yeast/water/sugar mixture.
Stir in protein powder, then slowly add the rest of the 200g of water until thick dough consistency is reached (it may be a little more or a little less than the 200g water).
You don’t want the dough to be too sticky, so add a little more flour if the dough gets too sticky.
Knead dough for 3 minutes, then place a towel over the bowl and put in a warm place to raise for an hour. An easy way to do this is to heat up 2 cups of water in the microwave until boiling. Keep the hot water in the microwave and also place bread with towel in the microwave (don’t turn on) with the door closed shut.
Preheat oven to 350 degrees F.
After bread dough has risen, flour a surface and roll out bread dough with a rolling pin into a rectangular shape. Tip: Spread Saran Wrap over countertop for an easy, no-mess clean up!
Melt butter and mix in garlic paste and Italian seasoning.
Use a basting brush to brush garlic/butter mixture over rolled out dough and sprinkle salt on top.
Roll up dough and cut into 6 rolls with a serrated knife.
Bake for 25-30 minutes or until crispy on the outside and soft in the middle. Oven times may vary.
With the basting brush, brush on any leftover butter/garlic mixture and sprinkle salt to taste on top of the warm rolls.
These rolls harden after time, so it’s best to enjoy them fresh out of the oven!