Garlic Rolls

Garlic Rolls

Garlic Rolls

So I have been in a bread making mode and have been trying to make bread without using a starter. Its really quite simple and with a little bit of planning you can get delicious home made bread. Here is another recipe I came across on the net that I simply had to try because of garlic 🙂 from Edible Garden. I made a few modifications and I think you can pretty much put in any spread that you want (Next for me being pesto and sun-dried tomatoes, garlic + green chilli – go crazy with the fillings :-)).

We ate them right away for lunch with Doodi Muthia’s and a little extra garlic butter. I also use Red Star’s Active Dry yeast which I get from Costco which becomes really economical (being that I am baking so much). Its a 2lb bag and it lasts a while and is really good yeast.



  • 1.5 cups bread flour (sifted)
  • 1 tbsp yeast
  • 1/2 cup warm water
  • 1 tbsp sugar
  • 1/2 tsp sea salt
  • olive oil

Garlic Butter

  • 6 garlic cloves
  • 1 green chilli
  • 3 tbsp butter



Put the sugar in the water and stir to dissolve. Add the yeast and let it proof for about 5 minutes until frothy.

Sift the flour into a bowl and add the salt and stir.

Add the liquid to the dry ingredients and knead. This will take you about 5 minutes and the dough should be soft. Oil the bowl and the dough ball. Cover the bowl with cling film. Put a tea towel on top and put the bowl in the warmest place in your kitchen. Mine happens to be the microwave. Let it rise for 45 minutes. This is the first rise.

Make the garlic butter. Mince the garlic, chop the chilli finely  add to the butter and microwave for 10-12 minutes. Stir and set aside to cool.

At the end of your first rise, the dough should be doubled in size. Punch the dough down and knead it for about a minute.  Split your dough ball in two with a pastry scraper. Gently roll out your dough to a rectangular shape. This can be a little challenging as the dough will want to shrink. Just do your best. Spread half the garlic butter onto the rectangle. Roll up the rectangle from one end to the other. Again use your pastry cutter to split the roll into 3 equal parts. Repeat with the other half.

Put the rolls into a baking dish with a little space between them. Let them rise for a second time for 30 minutes.

Turn your oven to 375F. Put an oven proof bowl with hot water in the lower shelf of the oven. Once the second rise is complete put your bread in for about 25-30 minutes. Mine was done at just about 28 minutes.


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