Monday, August 10, 2020
Home Cuisine American Garlic Rolls

Garlic Rolls

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 🙂

Mix flour, yeast, sea salt in a bowl; add lukewarm water

Mix until it becomes a rough dough

Transfer to a clean surface and knead for 10 minutes

Form into a ball and put in a bowl cover with damp towel and let rise until double in size

divide dough into 18 pcs and roll into a ball. Place in a pan coated with garlic butter and bread crumbs

Bake in a preheated oven until golden. Yumm!

Garlic Bread Rolls

5 from 1 vote
Course: Baking, bread, rolls
Cuisine: American
Keyword: bread rolls, bread rolls recipe, garlic bread, garlic bread recipe, garlic rolls, garlic rolls recipe, how to bake garlic bread, how to make garlic rolls
Author: Olive
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.
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Ingredients (click ingredient to buy it)

FOR THE BUTTER:

Instructions

  • 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 parchment 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.
Tried this recipe?Mention @AweZamLiv or tag #latestrecipesnet!

God Bless!

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