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1
Place 1/2 cup of the water, sugar and yeast in a large bowl of a stand mixer with the paddle attachment.
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2
Let stand for 2-3 min or until yeast is dissolved.
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3
Add remaining 1/2 cup water, 1 Tbs of the oil and 1 cup of the flour.
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4
Beat at low speed until combined.
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5
Add the salt.
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6
With the mixer running, slowly add enough of the remaining flour to form a soft dough.
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7
Beat at medium low speed for 5 min or until smooth and elastic.
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8
Place in a greased medium sized bowl, turn over to grease both sides.
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9
Cover and let rise in a warm place for 30 min or until doubled in size.
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10
Gently punch down the dough to deflate.
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11
Place on a lightly floured surface.
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12
Divide the dough into 6 pieces.
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13
Form each piece inot a ball and place on a parchment lined baking sheet.
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14
Cover with a towel and let stand for 3 minute.
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15
Flatten into 3 3/4-inch rounds.
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16
Cover again with a towel and let rest for 15 minute.
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17
Place another lightweight baking sheet or pan on top of the towel covering the buns. This will act as a weight, making the buns flatter and more even.
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18
Let the buns rise again for 25 min or until doubled in size. The dough should hold slight indentation when gently pressed.
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19
Meanwhile, heat the oven to 375u00b0F.
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20
With the side of a knife, mash the garlic with a dash of salt until a fine paste forms, or you can use a mini food processor.
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21
Place in a small cup and stir in the remaining 1 Tbs of olive oil.
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22
Brush the tops of the buns with the garlic mixture.
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23
Bake for 20 min or until golden brown and bottoms sound hollow when gently tapped.
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24
Cool completely on a wire rack.
