This flavorful garlic roll goes well with many dishes and does not have the greasy feel of regular garlic bread. Best eaten fresh. You can split the dough into two and make two smaller rolls with different flavored butters or even make one sweet with a cinnamon and brown sugar filling.
Recipe: Garlic Rolls
Accompaniments: Pasta, Steaks, Soups
Servings: 4-5 (makes a large 11-12 inch in diameter roll)
For the dough:
- 2 cups white flour
- 1 1/2 cups whole-wheat flour
- 1 cup milk, slightly warmed (or as needed)
- 2 1/4 tsp instant dry yeast
- 1/4 cup sugar
- 1 large egg
- 1/4 cup butter, melted
- 3/4 teaspoon salt
For the garlic filling:
- 2 Tbsp softened butter
- 3/4 tsp garlic paste
- 1-2 tsp dried herbs (basil/oregano/thyme)
- grated Parmesan cheese (optional)
- 1/2 egg or 3 Tbsp evaporated milk tinted yellow with some yellow food coloring
- rock salt/sesame seeds/onion seeds (optional)
For the dough:
- In a large bowl, mix the white flour, brown flour and salt.
- Blend or whisk together the yeast, 1/2 cup of the slightly warmed milk (just above body temperature, if it’s too hot the yeast will not rise), sugar, egg and melted butter until thoroughly combined.
- Add the liquid to the flour while mixing. Add more milk, as needed, to form a soft dough.
- Pour out on a lightly floured surface and knead for 5 minutes.
- Place dough in a large lightly greased bowl and cover the bowl tightly with cling film.
- Place bowl in a warm place and let it double in size (I pre-heat the oven for 2 minutes on the lowest setting then switch it off and then place the bowl in the oven).
- When risen, pour out the flour on a lightly floured surface and knead again to knock out the air and form a ball. If you want to make 2 smaller rolls, split the dough into two equal portions and work with one portion at a time.
- Roll out into a large rectangle, about 8mm thick.
- To make the garlic butter, add the 1/2 tsp of garlic paste to the 2 Tbsp of softened butter and mix.
- Spread this butter mixture onto the entire surface of the rectangle using the back of a spoon.
- Sprinkle on the dried herbs and Parmesan cheese (if using).
- Roll the dough starting from the long edge inwards to form a tight swiss-roll.
- Cut the swiss-roll into equal halves and roll each half to further elongate them.
- Using a sharp knife, cut into each of the logs lengthwise (so from left to right in the picture above) to expose the layers.
- Place the rolls next to each other, the cut side facing away from each other. Then twist the two sections together tightly to form one long braid.
- Grease a large cookie sheet or line with parchment paper.
- Grease the exterior of a 3 or 4 inch wide round bowl and place on tray.
- Wrap the dough around the bowl to form a tight circle. I put the bowl in the center so it expands outwards.
- Cover lightly with cling film and place a clean tea towel on top and let it rise again in a warm place for about an hour.
- Once risen, take out the center bowl out.
- Pre-heat the oven to 350° F.
- Beat half and egg and coat the entire surface of the garlic roll. Since I never know what to do with the remaining half of an egg, I just use some evaporated milk, with a touch of yellow food coloring to coat the surface of the bread. Sprinkle with some rock salt/sesame seeds/onion seeds (optional).
- Bake for 40-45 minutes in the middle oven rack.
- When done, the bread should be deep brown on the surface and fully cooked thorough (check with a knife).
- Transfer on a wire-rack to cool.
Approx. nutritional content: