Garlic Rolls #BreadBakers

Garlic Rolls

This month the Bread Bakers are baking up their favourite loaves. I decided to do a combination of my favourite (filled rolls) and my mother's favourite (garlic). These are extra buttery (diets are broken here) and full of flavour. This is definitely one for my regular rotation. 

On the day I made these, internet was down and my nephews were with me. No internet is a child's worst nightmare, apparently. However, the 9 year old offered to help instead of just (*ahem* along with) bugging me for mobile data. He rolled out the dough, spread filling, rolled it up and even sliced. I was quite proud of him. He's showing more interest in helping in the kitchen so I need to set up more things for him to do. The 2 year old also a approved. I caught him stealing the middles of the rolls while they were still cooling. He doesn't usually eat bread so I was happy to see him eating this.

Be sure to scroll down to see some other favourite breads!

Garlic Rolls

Adapted from The Kitchn

Ingredients

Dough

480g - 520g flour

2 tablespoons sugar

2 teaspoons instant yeast

1 1/2 teaspoons salt

3/4 cup water (See notes)

1/4 cup oil

2 eggs

1 yolk

Filling

3/4 cup butter

8 cloves garlic

1/2 cup chopped parsley

1/2 teaspoon salt

1/4 teaspoon black pepper

Mix 480g flour, sugar, yeast, and salt. Whisk together water, oil, eggs and the yolk. 

Add to the wet ingredients to the dry ingredients. Knead until it forms a smooth, soft, and cohesive dough approximately 7 minutes. 

If the dough is wet, add in some more flour. If it feels too dry, splash in a little water at a time. 

Allow the dough to rise in an oiled bowl until doubled. I prefer to let this rise into the fridge overnight. 

Mix together all the filling ingredients.  Divide the filling into two. Half will fill the rolls and the rest will be brushed on after baking.

Grease a 9" x 13" pan and a 9" pan. You can so bigger rolls than I did and put them all in one pan.

Divide dough into 2 pieces. Roll each of the pieces into an approximately 12" x 10" rectangle. Spread the filling across the dough. Roll the dough up starting along the long side. 

Use a knife or floss to cut rolls a little higher than an inch and place them in each pan.

Allow to rise about 25 minutes or until doubled.

Bake 30-35 minutes or until golden.

Remove the rolls from the oven and immediately brush with the remaining filling. 

Notes

• The original recipe used a cup of water. That was way too much for my dough. I would probably even start with 1/2 cup of water and then increase as needed.
• These are super buttery! You could cut down on some of the filling (maybe cutting back from the amount brushed on after baking) and still have some delicious rolls.

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#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.