Garlic Rolls

Garlic Rolls

I am one of those people that use to go to a certain chain restaurant for their garlic bread. This particular restaurant serves their garlic bread fresh out of the oven in a cast iron skillet and it is dripping garlic butter. If you bought an entrée pasta dish it came with unlimited garlic bread. I would always order garlic bread just before leaving and ask the server for a takeout container. Yep… No shame in my game. Apparently, I was not the only person that did this – they no longer offer unlimited garlic bread (and I no longer go there).

I still love my garlic bread, I will even make it if I am having movie night and I want something to nibble on. It’s an absolute must have for pasta dishes to help mop up any remaining sauce. If you have a date don’t worry, just make sure they eat as much garlic bread as you do.

 

Ingredients

464 g all-purpose flour

1 tbsp sugar

½ tsp sea salt

8 g instant yeast

2 tsp Italian seasoning

1 tsp parsley

1 cup milk

1 large egg, whisked

2 tbsp olive oil (plus more for the bowl)

1/3 cup parmesan cheese, shredded

Garlic butter

114 g butter

1 tbsp garlic, minced

¾ tsp Italian seasoning

¼ tsp parsley

 

Method

1. Place butter, garlic, parsley and Italian seasoning in a small saucepan over low heat. Heat for about a minute to allow the butter to melt and the flavours to infuse. Do not allow butter to burn.

Garlic butter

2. Prepare muffin cups by brushing with some of the garlic butter. Set pans and remaining butter aside.

Brush muffin cups with butter

3. In a large bowl whisk together three-quarters of the flour, yeast, sugar, Italian seasoning and parsley until well combined.

Flour, yeast, sugar & salt

Herbs

4. Heat milk until lukewarm.

5. Make a well in the centre of the dry ingredients and add the oil, egg and milk.

Egg & Olive oil

Add milk

6. Use a spatula to combine ingredients until just moist.

7. Knead the remaining flour into the dough. Dough should be smooth and elastic. You can perform the gluten window test by taking a small piece of dough and stretching into a rectangle. If you can successfully stretch it until it is thin and does not tear the gluten structure is well developed and you stop kneading. If the dough tears knead a bit longer and re-check.

8. Place a small amount of oil in the bowl and coat the sides. Roll dough around to lightly coat.

Oiled dough

9. Cover bowl with plastic wrap of a clean, damp tea towel. Place dough in a warm place and allow it to double in size.

10. When the dough has doubled in size, punch it down and divide into 18 equal pieces. We used our scale for this.

Dough doubled

11. Divide each piece of dough into thirds, roll into balls and place in muffin cups. Repeat until the dough has been rolled and placed in the trays

12. Brush dough with butter and place aside to rise.

Brush dough with butter

13. Bake in an oven that has been preheated to 400 F for 10 -15 minutes. Rolls should be golden brown and sound hollow when tapped.

14. Remove rolls from oven and brush generously with remaining garlic butter.

Brush rolls with butter

15. Sprinkle with cheese.

Garlic roll with cheese

We had our rolls with lasagne

Lasagne with basil

Garlic Rolls

Enjoy!

 

NOTE: If using dark muffin trays, glass bake ware or your oven runs hot drop the oven temperature by 25 F to 375. (We baked our rolls at 375 F because we used dark muffin pans).

 

TIPS

• If you want your rolls dripping in butter you will need to use melt more butter and pour it into the muffin cups when you remove the rolls from the oven.
• Get creative by changing the shape of your rolls or the type of cheese.

 

 

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