Garlic Herb Rolls

Alex Oh's avatar
Alex Oh

Ingredients

Dough

  • 2
    tsp Kosher Salt
  • 1
    tsp Garlic Powder
  • 114
    g Salted Butter
  • 236
    ml Water
  • 1/4
    tsp Tumeric
  • 25
    g Granulated Sugar
  • 15
    g Oil
  • 420
    g Bread Flour
  • 3
    tsp Active Dry Yeast

Filling

  • 4
    cloves Garlic
    finely chopped
  • 1/4
    Cup Parsley
    finely chopped
  • 2-3
    T Cilantro
    finely chopped

Instructions

1
Yeast: 1. In a small bowl or liquid measuring cup, sprinkle yeast into 1/3 cup of warm water ( 100°–110°F ) and stir to dissolve 2. Add one teaspoon of sugar and stir 3. Wait 10- 15 minutes- the yeast will foam and puff up if it is still alive 4. Proceed
2
Dough - First Rise: 1. In a large bowl or the bowl of your stand mixer, add proofed yeast, remaining warm water, oil, and sugar and give a quick stir. 2. Next, add in flour, garlic powder, and salt. 3. With a dough hook (or your hands if not using a mixe
3
5. Turn the mixer to medium speed and continue to mix until the bowl is nearly clean of dough on the sides, is shiny, elastic, and doesn’t stick to your hands 6. Once dough is done, form into a ball and brush the top and sides with a little oil. 7. Lightl
4
8. Let the dough rise and double in size in a warm spot (about 45- 60 minutes) depending on the heat conditions of your kitchen. Alternatively, you can let your dough rise in the refrigerator for 24 hours before proceeding with the second rise.
5
Second Rise: 1. Preheat oven to 375° F 2. Once the dough has doubled in size, remove from the bowl and place on a silicon mat or clean countertop. 3. Lightly punch down the dough to remove air bubbles and pockets. 4. Stretch out the dough a bit with you
6
5. Sprinkle the chopped garlic and herb mixture and spread it thinly over the dough, then flip half of the dough onto itself. 6. Roll out again with the rolling pin until the herb mixture incorporates into the dough, then using a sharp knife or bench scra
7
7. Layer each piece on top of each other, then fold three times to make a square (this helps to create some layers in your dough). 8. Place the dough back in your bowl, cover with plastic wrap or a towel and set in the refrigerator for 15 minutes 9. Remo
8
10. Once rolled out, form into one large ball again, then cut into 12 even pieces. 11. Take each piece of cut dough and form into a rough ball. Place the palms of your hands at the base of the ball (almost underneath), near the surface and move them fron
9
13. Cover the dough with a towel and let rise again on the counter for 30 to 60 minutes or until the dough has increased in size (not quite doubled) and you can poke your finger in it and it slowly moves back into shape 14. Place on a parchment and put in
10
15. Once out of the oven- brush the rolls with melted butter, then let cool for 5- 10 minutes on the baking sheet, then place them on a cooling rack to cool further. 16. Now enjoy the fruits of your labor!
Alex Oh's avatar
Yeast: 1. In a small bowl or liquid measuring cup, sprinkle yeast into 1/3 cup of warm water ( 100°–110°F ) and stir to dissolve 2. Add one teaspoon of sugar and stir 3. Wait 10- 15 minutes- the yeast will foam and puff up if it is still alive 4. Proceed