Garlic and Herb Bread Rolls

by Agata
8 rolls
1 hr 20 min

I honestly don't know how this happened, I'm not usually that good with breads, but I was picking my jaw up off the floor for hours after eating these. I kid you not, I ate 3 rolls in one go, and with every bite I was uncontrollably exclaiming in amazement. That's how good these are.

And they're actually really simple to make + an added bonus - they make your house smell absolutely amazing!

You can make a whole batch and freeze for later, every time you defrost one, your house will smell of roasted garlic and herbs. Highly recommended.

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Garlic and Herb Bread Rolls
Recipe details
  • 8  rolls
  • Prep time: 1 Hours Cook time: 20 Minutes Total time: 1 hr 20 min
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  • 500g bread flour*
  • 10g salt
  • 20g butter (can be vegan), soft + more for brushing
  • 300ml lukewarm water
  • 6g instant yeast
  • 1tsp sugar 
  • 1-2g each of thyme, marjoram, coriander seeds, cumin, wild garlic, and rosemary
  • 2-3 cloves garlic, roasted at 180c until soft - mashed 

Mix the sugar and yeast with lukewarm water and set aside for 5 minutes until it bubbles up
Mix the flour, salt, and herbs together in a large bowl
Add the mashed garlic, butter, and yeasty water 
Knead for 5-10 minutes until the dough jumps back up when pressed lightly 
Cover the bowl and set aside for about an hour, until doubled in size 
Prepare your baking tray with baking paper 
Measure out about 100g of the dough for each bun and shape them (I should make a video next time, noted) 
Place the shaped rolls on the prepared baking tray, cover with a cloth and set aside for about 45 minutes while you preheat the oven to 180 C
Brush with melted butter and bake for about 20 minutes
  • * I will only provide the measurements in metric system, as I don't believe you can achieve accurate results when baking using cups and spoons. I highly recommend getting a kitchen scale so you can improve your baking game and get results you never got before! And they're so cheap as well!
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  • Robin Shane Robin Shane on Feb 26, 2021

    I’m confused. Are steps one and two reversed? I can’t figure out where the yeasty water comes from in step one. These sound amazing.

    • See 2 previous
    • Dingo635 Dingo635 on Mar 02, 2021

      When you make bread you always proof your water, yeast and sugar. That insures your yeast is working - then go on with step 2. Good luck. I'm trying this recipe as soon as I convert the measurements to cups, etc.

  • Tom Detomaso Tom Detomaso on Mar 01, 2021

    English is my third language. It is OK, 1,2,3, if you know just a little bit about cooking, yeast has to rise, dry mix seperatly, mix wet, and move on.

    • Gail Cooley Gail Cooley on Mar 02, 2021

      The issue is with the measurements transferred to the English (American) standardized measurement ie cup, tbsp, tsp etc...