Garlic Bread Rolls
These are a delicately flavoured garlic roll, where the garlic is cooked in the bread, rather than the standard type of garlic bread you get in restaurants these days with garlic butter brushed onto plain bread and then toasted.
Jump to the following sections:
- good garlic press (or two forks and lots of patience, the garlic needs to be well crushed)
- baking tray
preheated oven 220C 425F GM7
- 12 cloves of garlic, peeled
- 350ml or 12 fluid oz milk
- 450g or 1lb of strong white bread flour
- 1 teaspoon salt
- 1 sachet easy blend dried yeast
- 2 tablespoons mixed herbs
- 2 tablespoons olive oil
- 1 egg, beaten
- milk, herbs and rock salt or finely chopped garlic for topping (rock salt can be rather hard on the teeth)
- Crush the garlic thoroughly.
- Place the garlic and milk in a saucepan, bring to the boil and simmer gently for 15 minutes.
- Leave garlic milk to cool slightly.
- Sieve the flour and salt into a large mixing bowl and stir in the dried yeast and mixed herbs.
- Make a well in the centre of the flour.
- Pour the garlic-flavoured milk, oil and beaten egg into the well and mix everything to a dough.
- Place the dough on a lightly floured surface and knead lightly for a few minutes until soft and smooth.
- Place the dough in a greased bowl, cover with a damp cloth or oiled clingfilm and leave to rise in a warm place for about 1 hour or until doubled in size.
- Grease a baking tray.
- Knock back the dough by kneading it for 2 minutes.
- Shape into 8 rolls and place on the baking tray.
- Score the top of each roll with a knife, cover with a damp cloth or oiled clingfilm and leave for 15 minutes.
- Brush the rolls with milk and sprinkle rock salt or chopped garlic over the top.
- Bake in a preheated oven 220C 425F GM7 for 15-20 minutes.
- Transfer the rolls to a wire rack.
- Serve hot or cold with butter.
This page was last updated by Mad Hatter
on 16th May 2001.