I’m a fan of Jamie Oliver and I follow him on Facebook. He posted this yummy looking garlic rolls and I knew I had to make it, it’ll be perfect for our dinner of pasta dish.
I made it with my daughter. She is now showing interest in cooking and baking.
The thing that made me decide to try this recipe is because it’s simple. I played it in my mind and I think that I can do it. To be honest though, my garlic rolls were not perfect, it’s a little dense but I do not blame the recipe. It has been a long while since I made bread and I wasn’t even an expert at bread making to begin with. I just need more practice.
But I’m still sharing the recipe because I believe it is a good recipe which I will definitely try again. My family loves it. The garlic butter is so yum!! :)
I halved the recipe because it’s too much for us. Feel free to see the original recipe here.
Thanks Jamie O. for sharing :)
- 400 g strong bread flour , plus extra for dusting
- 3.5 g instant yeast
- ½ teaspoon sea salt
- 50 g stale breadcrumbs
- FOR THE BUTTER:
- 1 bulb of garlic
- 200 g unsalted butter, (at room temperature)
- ½ lemon
- ½ bunch of fresh flat-leaf parsley , (30g)
- ½ teaspoon cayenne pepper
- Put the flour, yeast and ½ teaspoon of sea salt into a large bowl and make a well in the middle. Gradually pour in 275ml of tepid water, continuously stirring and bringing in the flour from the outside as you go to form a rough dough.
- Transfer to a flour-dusted surface and knead for 10 minutes, or until smooth and springy. Place in a bowl, cover with a damp tea towel and prove in a warm place for 1 hour, or until doubled in size.
- Meanwhile, make the butter – Use a garlic crusher to crush the garlic into the softened butter, finely grate over the zest of ½ a lemon, finely chop and add the parsley (stalks and all), the cayenne and a pinch of salt, then mix it all together.
- Remove half to use in this recipe, then place the rest on a sheet of greaseproof paper, roll it up into a log and twist the ends like a Christmas cracker, then pop into the freezer.
- After 30 minutes, get the butter out and slice it up to pre-portion, then re-roll and return to the freezer, where it will keep very happily for up to 6 months.
- Spread one third of your soft butter portion all around the base and sides of a large metal tray (square pan) then scatter in the breadcrumbs and shake around into an even layer so they stick to the butter.
- Divide up the dough into18 pieces, then, one-by-one, roll each one into a ball and place in the tray in rows.
- Bomb over another third of the soft butter, in and around the balls. Leave to prove for another 1 hour 30 minutes, or until doubled in size again.
- Preheat the oven to 190ºC/375ºF/gas 5.
- Sprinkle the balls with a little salt, then bake on the bottom shelf of the oven for 30 minutes, or until lovely and golden.
- Bomb over that final third of your soft butter and spread it around to give the bread a beautiful shine.
- Put the tray in the middle of the table or at the centre of your picnic for sharing, and let everyone tear off their own pieces.