Garlic Rolls

Soften yeast, in a large mixing bowl combine
1c. warm water
1 scant T. (or 1 packet) active dry yeast
1 T. sugar
Let stand 5 minutes. Stir into softened yeast mixture
1 T. Olive Oil
1 t. salt
1 egg
2 c. unbleached all purpose flour

Beat well. To make a soft dough, gradually add
1 to 1 1/4 c. unbleached all purpose flour

Turn out on a floured surface and knead until smooth. Place in a well-buttered bowl, turning dough once to butter top. Cover and let rise until doubled in bulk, 45 - 60 mins. Meanwhile mix together
1/2 c. softened butter
1 clove garlic, put through a garlic press

Punch down dough. Toss on a lightly floured surface until no longer sticky. Roll dough out to a 9 x 12 inch rectangle. With a short side facing you, spread bottom two-thirds of rectangle with
1/2 of butter mixture

Fold top third of dough down over center third. Fold bottom third of dough up over this. Press edges to seal. Wrap dough in plastic and refrigerate 15 minutes. Roll again to a 9 x 12 inch rectangle and repeat process spreading remaining butter mixture over dough. Fold and refrigerate again for 15 minutes. Roll and fold again using no butter. Wrap and refrigerate for 1 hour. Divide dough in half. Seal cut edges by pinching together.

Working with half of the dough at a time, roll into a 12 inch circle. Using a sharp knife, cut circle into 12 equal wedges. Near the wide end of each piece place
1 t. Ricotta Filling (recipe below)

Starting with the wide end, roll each wedge to the point. Place, point side down, on lightly greased or nonstick baking sheets. Cover and let rise until doubled, about 1 hour. Before baking, brush tops of rolls with a mixture of
1 egg white
1 t. water

Bake in preheated 375 degree F oven for 20 -25 minutes, or until golden brown. Serve warm. Makes 24 rolls.

Ricotta Filling
In a small bowl, mix together
1/2 c. ricotta cheese
2 T grated Parmesan cheese
2 garlic cloves, put through a garlic press
1/2 t finely grated Italian parsley
1/2 t finely chopped fresh oregano
1 egg yolk
pinch fresh ground pepper
pinch freshly grated nutmeg