Garlic Bread Rolls!
Easy and delicious tear and share garlic bread rolls, with an easy homemade bread dough, stuffed with a garlic and herb butter filling.
- Prep time
- 35 min
- Cook time
- 25 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- 600 g strong white bread flour ((plus extra for dusting))
- 14 g dried active yeast
- 1 tbsp caster sugar
- 90 g unsalted butter ((cold & cubed))
- 275 ml full fat milk
- 1 medium egg
- 1/2 tsp sea salt
- 45 g unsalted butter ((melted))
- 4 + garlic cloves ((finely chopped))
- 1 tsp dried mixed herbs
- 1/2 tsp sea salt
- 15 g fresh parsley ((chopped))
- 25 g parmesan ((grated))
- 25 g parmesan
- fresh parsley ((chopped))
Instructions
- 1
Sift the flour into a large bowl, and add the caster sugar, yeast and sea salt. Mix these together so its all evenly distributed.
- 2
Rub the butter into the mixture so it resembles bread crumbs, like you would when making scones.
- 3
Gently heat the milk until warm - but not piping hot. If heating in a pan, you want it to just about start having steam come out of the pan.
- 4
Add the milk and egg to the dry ingredients.
- 5
Knead the dough together for 7-10 minutes. It will be sticky at first, but it will soon come together. I use my KitchenAid with the Dough Hook to make this easier.
- 6
Once kneaded, it will be springy to touch, and not sticky.
- 7
Transfer into a lightly oiled bowl, and cover the top of the bowl with cling film. Let it rise for 1-2+ hours, or until doubled in size.
- 8
Whilst the dough is proving, prep the filling by finely chopping the garlic cloves, and prepping the parsley.
- 9
Once the dough has risen, transfer to a lightly floured work surface, and roll out to a large rectangle. Mine ends up being about 50cmx30cm.
- 10
You want it to be as even a rectangle as possible so its easier to roll up, and the dough can be thin here.
- 11
Mix the garlic into the melted butter, and brush over the bread dough.
- 12
Sprinkle over the mixed herbs, sea salt, chopped parsley and parmesan.
- 13
Roll the dough from long side to long side, so that a ~long sausage~ is formed. Cut this evenly into 12 pieces.
- 14
I cut the middle, and then the two halves into two more, and then each into three pieces to get my 12.
- 15
Using a large rectangular baking dish, mine was 30cmx24cm roughly, put them in. They won't touch yet, but you want four rows of three basically.
- 16
Cover the dish with clingfilm, and let them rise for another hour or so. By the end, they should all touch.
- 17
Towards the end of the dough rising, preheat the oven to 180C/160CFan so that when its finished rising, you can put it straight in the oven.
- 18
Bake in the oven for 20-25 minutes, until golden brown and cooked through.
- 19
Leave to cool, and then sprinkle over some more fresh parsley and parmesan.