Ingredients

Instructions

1. 1

   In a large mixing bowl, combine flour, yeast, sugar, and 1 tsp fine salt. Slowly add warm water and knead for 10 minutes until the dough is smooth and elastic.

2. 2

   Cover the bowl with a clean cloth and let the dough rise in a warm place for about 1 hour, or until doubled in size.

3. 3

   While the dough rises, mix the softened butter with minced garlic, chopped parsley, and rosemary in a small bowl until well combined.

4. 4

   Grease a round baking pot or cake pan (about 8-9 inches) generously with a small amount of the herb butter.

5. 5

   Divide the risen dough into 8 equal balls. On a lightly oiled surface, flatten one ball with your hands, stretching it as thin as possible to create a translucent sheet.

6. 6

   Smear a teaspoon of the garlic herb butter over the stretched dough, fold it into a rough square or roll it up, and place it in the center of the prepared pot.

7. 7

   Repeat the stretching and buttering process with the remaining dough balls, arranging them snugly around the center piece in the pot.

8. 8

   Cover the pot and let the dough rise again for 30 minutes. Meanwhile, preheat your oven to 350°F (175°C).

9. 9

   Brush any remaining herb butter over the top of the risen rolls and sprinkle with sea salt flakes.

10. 10

    Bake for 45 to 60 minutes until the top is deep golden brown and the bread sounds hollow when tapped. Let cool slightly before pulling apart to serve.