Sieve flour into the mixing bowl (I used 30cm enamel basin).
In a small bowl stir fresh yeast with 1 teaspoon sugar until it liquefies.
On the bowl with flour, add the yeast, sugar, salt, oil and slightly beat the egg.
Pour amasi and use a wooden spoon to mix. Mix until the dough turns too sticky and then start using your hands to knead. Gradually add the extra flour while you keep kneading for about 10 minutes. Note that the dough will become slightly sticky; do not add more flour than recommended.
Transfer the dough into a clean bowl greased with oil and cover with a cling wrap. Let it rise for an hour or until it doubles in size.
In the meantime, finely chop the garlic, parsley and onion, place everything in a small bowl add salt and pour oil over – stir and leave the oil to infuse.
Preheat oven to 170℃ and line a 13x9 baking pan with a baking paper.
Deflate the dough and cut it into 12 equal pieces, shape the pieces into round balls.
Then gently transfer the rolls into the prepared baking pan and cover the pan with a clean kitchen towel and allow the rolls to rise for 30 to 45 minutes or until they double in size.
Bake the rolls for 20 minutes or until they are golden brown on top. Remove the rolls from the oven and then brush with the infused oil while the rolls are still warm.
Serve for dinner or lunch.
