2 1/2cups white bread flour plus extra for dusting if needed
1 1/2teaspoons fine sea salt
3tablespoons olive oil
2teaspoons cranberry oil (optional)
1teaspoon vegetable oil to oil pan
1 1/2tablespoons garlic, minced
1handful fresh, flat leaf parsley
2tablespoons sesame seeds
In a medium bowl, dissolve yeast and sugar in water. Do NOT overheat the water. Use a thermometer to get to about 70 degrees F.
Add half the flour and mix. Cover bowl with plastic wrap and proof in the refrigerator overnight. Place the bowl on top of a plate in case of spillage.
The next morning, add the rest of the flour, fine sea salt (take regular sea salt and grind in a mortar and pestle, if necessary) and knead in a stand mixer until dough is smooth and slightly sticky. Use additional flour if needed.
Divide dough into 8 pieces. Use a knife or dough scraper to divide dough in half and half again and then one more time to get the 8 even pieces. This is much easier than randomly grabbing from one dough ball. Shape into round buns, tuck seams to the underside to get a smooth surface.
Arrange the rolls side by side in an oiled round oven proof container, such as a cast iron skillet. Cover the rolls with a tea towel and let them proof again in a warm place until doubled in size (a little over an hour). They will join together and become connected.
As the rolls rise, preheat the oven to 425 F. Mix garlic with oils, a little sea salt, sesame seeds and parsley, and set aside in a small bowl. When the rolls have doubled in size and look plump, brush tops with beaten egg. Bake until the tops have a shiny gold crust for 20-25 minutes. Baste with garlic oil. Serve immediately.