Well hello there! I know I disappeared for over six months and that I am shameless. But it wasn’t only a disappearance from the foodieblogosphere, (yup, that’s a word) I also had to momentarily ditch my faithful kitchen. This was however, all for a good reason. I’ve been working like crazy on a new project and I just simply didn’t have the time to cook anything more elaborate than a sandwich or the occasional birthday cake. The project in question, which took me away from my whisks and bowls of sugar, is the just-launched art & design store, wolfrikdesign.com. I am so excited about it I haven’t even missed my kitchen-aid! (*gasp*) It’s all about finding unique artists & designers, curating the store, designing everything…..and so on. Please be sure to go check it out! You’ll make me very very happy. But back to the kitchen note, now things have settled a bit and I have some time (and mental space) to get my hands covered in flour and to increase my calorie count. And to debut, here are some garlic-parmesan butterflake rolls to get started. They are similar to monkey bread, but instead of chunks they’re made up of slices. These rolls are great for an italian inspired lunch, I recommend you serve them with olive oil and balsamic vinegar for dipping. The soft dough soaks it right up, mixing with the garlic and parmesan for gooey goodness in your mouth. Garlic-parmesan is no brainer, so go and get this super easy and impressive recipe going!
Recipe after the jump ->

Garlic parmesan butterflake rolls
Recipe adapted from Peter Reinhart’s Soft Sandwich Bread on Peter Reinhart’s Artisan Breads Everyday

1 tbsp active yeast (Or almost a full packet, about 9 grs)
1 ¾ cups plus 2 tbsp milk
6 ¼ cups flour
2 tsp salt
5 ½ tbsp sugar
6 tbsp olive oil
1 egg

1 cup kraft or similar parmesan style cheese
2 tbsp garlic powder (you can adjust this according to how garlicky you like your bread)
1 tbsp dry basil flakes
1 tbsp dry parsley flakes

Olive oil, generous.

Directions:
·Heat the milk to lukewarm (it should feel slightly warm to the touch) and place it in a bowl. Dissolve the yeast into it with the 1/2 tbsp of sugar. Set aside for 5 minutes.

·Meanwhile in the bowl of your mixer fitted with the hook attachment, place the flour, salt, remaining 5 tbsp sugar, olive oil and egg. Start mixing on low speed as you slowly add the milk-yeast mixture. Let it fully incorporate and switch to medium speed. Mix for about 4-5 minutes (don’t skip minutes!) until the dough is tacky and sticks to itself in a smooth ball. Transfer to a work surface and knead by hand for another minute, form into a ball and place in an oiled bowl. Cover loosely with a moist kitchen towel and let rise in a warm place until doubled in size, about 1-2 hours.

·Mix the cheese, garlic, basil and parsley in a small bowl.

·Transfer the dough back to the work surface and punch it down. Use a rolling pin to stretch the dough into a quite elongated rectangle, measuring in width about 20cm -8 inches an 1/4 of an inch thick. Brush the dough with olive oil generously and sprinkle with the garlic cheese mix. Cut the dough in half lengthwise and stack one half on top of the other. Flip this stack over, brush the underside with olive oil, sprinkle with cheese and cut in half again. Stack them again, and you should now have a 4 layered strip. Cut this strip into small stack about 1 inch wide, and place each stack in an muffin tin*. Cover loosely and let rise until half-doubled in size, about 1 hour.

·Preheat the oven to 360ºF, and once ready, bake the rolls until light golden in color. Transfer to a wire rack to let cool slightly. (But I highly recommend that you serve warm!)

*You can alternatively roll out the dough to large square 1/4 of an inch thick and cut that square into smaller rectangles, and stack those in 4.