Roasted Garlic Rosemary Thyme Yogurt Rolls

Steps

1. Preheat the oven to 400°F (200°C). Toss the garlic cloves with 5 g of the olive oil (about 1 teaspoon), wrap in foil and roast for 30 to 35 minutes until soft and golden. Cool for 15 minutes, then mash the garlic to a paste with a fork. Turn the oven off.
2. In a large bowl, whisk the flour, instant yeast, salt, thyme and two-thirds of the rosemary.
3. In another bowl, stir together the lukewarm water, Greek yogurt, honey, the remaining olive oil and the mashed roasted garlic.
4. Pour the yogurt mixture into the flour mixture and stir into a shaggy dough. The dough is about 40% hydration from the water (about 65% counting the yogurt) and 1.8% salt.
5. Knead on a lightly floured counter for 8 to 10 minutes, until smooth, elastic and slightly tacky.
6. Place the dough in a lightly oiled bowl, cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size.
7. Line a 9x13-inch pan with parchment. Press the dough down, divide it into 12 equal pieces and roll each into a tight ball. Arrange in the pan.
8. Cover and proof at about 75°F (24°C) for 40 to 45 minutes, until puffy and the dough springs back slowly when poked. Near the end, preheat the oven to 375°F (190°C).
9. Melt the butter and stir in the remaining one-third of the rosemary and the parsley to make the herb butter. Brush half of the herb butter over the rolls.
10. Bake for 18 to 22 minutes, until deep golden and the center of a roll reads 190°F (88°C).
11. Brush the hot rolls with the remaining half of the herb butter. Move to a rack and cool for at least 15 minutes before pulling apart and serving.