This is a recipe of love. These tear and share rolls are stupendous and pretty impressive placed in the middle of the table for everyone to help themselves. Perfect for a friends or family get together especially to accompany the colder weather and a chilli or such like. They will now become one of my favourite bakes. Enjoy.
I make mine in a cast iron frying pan but you can use any roasting dish.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours 50 minutes
Servings 8 adults
Calories 410 kcal
- 500 grams strong white flour
- 7 grams dry instant yeast 1 packet
- 7 grams salt
- 1 tsps garlic powder rounded
- 70 grams unsalted butter soft
- 1 tbsp sugar
- 250 mls milk luke warm
- 1 large egg room temp and beaten
- 1 head garlic
- 50 grams unsalted butter
- 2 tbsps quality olive oil
- 1 big pinch sea salt flakes
I make my bread rolls in a free standing mixer with a dough hook. But you can do it all by hand. Put the flour, yeast, butter, garlic powder, sugar and salt all in your large mixing bowl. Make sure to put your yeast and salt on opposite sides of the bowl. Warm the milk and egg together slightly in a jug so that they are luke warm. This helps the yeast to activate quickly. Preheat the oven to 180 C.
Pour the wet ingredients into the bowl and mix well until a dough forms. Knead by hand for about ten mins or five if using a dough hook and mixer. Keep going until the dough is smooth and elastic. This dough may start off quite wet and sticky but that will disappear as you knead.
Oil the bowl and cover it with clingfilm or suchlike. Place it somewhere warm.
Slice the top off the garlic head and parcel loosely in a square of silver foil and roast in an oven for about 40 mins. Leave till cool enough to handle.
In a small food processor squeeze out the garlic cloves. Sorry but they pop out just like giant blackheads!!!Extremely satisfying!!!Add the butter, oil and salt. Whizz until it forms a paste. Set aside.
Once the dough has doubled in size (this may take an hour and a half) tip out onto the work surface and knock back. I then paint my roasting dish or frying pan with some of the garlic butter and begin to chop off bits of the dough and roll them into balls. I place them in the dish with gaps in between. This allows them to puff up. It is important to roll the balls tightly as it is this that helps them rise. Sometimes I roll them between the flat of my palm and the work surface and others just pull them into a drawstring purse shape pulling the outer surface tight underneath the ball. Brush liberally with half of the garlic butter paste.
Cover with a large carrier bag and fasten the edges shut. Place your dish somewhere warm. You can just use clingfilm if there is room for the buns to rise in your dish. If I use the frying pan it isn't deep enough so I slip it inside a clean carrier bag. Wait for about forty minutes for the buns to puff up.
Place in the oven for about thirty minutes or until they are golden brown. If the tops start to catch then place a sheet of silver foil loosely on top to prevent the rolls becoming too dark. If not eating immediately cool on a wire rack.
Apply three immediately to chipmunk face. Strictly for medicinal purposes you understand.
Nutrition Information is intended as a guide only
Amount Per Serving
Calories 410 Calories from Fat 162
% Daily Value*
Saturated Fat 9g56%
Vitamin A 465IU9%
Vitamin C 1.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.