Pull-apart garlic rolls from Cook It In Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All (page 231) by Editors of Cook's Country Magazine
- all-purpose flour
- instant yeast
Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia)
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