For the roast garlic: place the whole garlic bulb (skin on) in a small oven proof dish, pour over the olive oil and bake for 1.5 hour at 110˚c. Let the garlic cool in the oil. Take the garlic out of the oil and squeeze the soft confit garlic pulp out of the skin on to a plate.
In a large mixing bowl mix the flour with the salt. In a smaller mixing bowl whisk the yeast in the warm water (for the warm water I use 200ml of cold water and 100ml of boiling water). Knead the water in the flour for 7 to 10 minutes until the dough is firm and elastic. Put the dough in a clean mixing bowl and cover with cling film. Leave in a warm place for the first proof of the dough. The dough should double in size.
Knead back down the dough and incorporate the garlic pulp and add a little more strong flour if needed. Work the dough for a further 5 minutes. Shape the bread rolls (100g each), place them on a parchment paper on a roasting tray and leave them in a warm place for the second proof. When the bread rolls doubled size, bake for 17 minutes at 190˚C. Let the bread rolls cooling slightly before serving.