It’s been getting a little cool, and so with soup on the stove it was apparent that bread was soon to be in high demand. I wanted an excuse to use some of the fresh herbs I had growing in the garden, and so these little rolls were perfect. It’s not often I make bread as it can be a little time consuming with all the rising and knocking back and so on… but I have to say these are worth it!
3 cups of flour
1 cup of warm water
2 1/4 tsp of dried yeast
⅓ cup of sugar
¾ tsp salt
2 tbsp butter, melted
1 bulb of roasted garlic
¾ cup of fresh herbs (I used chives, thyme, parsley & oregano)
2 tbsp butter, melted (to brush on dough before adding the filling)
Combine warm water, sugar, and yeast in a large bowl and set aside for a few minutes (until foamy). Add butter and salt to the yeast mixture, and then sift in flour 1 cup at a time, until dough forms. Turn out on a floured surface and knead for 8–10 minutes, until dough is smooth. Place dough in an oiled bowl, cover with a damp towel, and place in a warm area for about an hour, or until doubled.
While dough is rising, roast your garlic. Preheat the oven to 200C. Chop the top of the bulb off (to expose all of the cloves). Rub with olive oil and bake for 40 minutes to 1 hour, or until garlic is soft. Remove from the oven and let cool, then squeeze out all of the cloves.
Punch down dough and turn out on a well-floured surface. Knead a few times, and then let it rest for 5 minutes. Meanwhile chop herbs and garlic together and melt the butter. Roll dough out into a large rectangle, about 0.5cm thick approx. Brush butter over the entire surface of the dough, then cover evenly with the filling.
Using a sharp knife, slice the dough into strips first and then layer (turning the last strip face down, so un-herbed side on outside) and cut to size. (Use your best judgment for this, it will depend on the type of muffin or loaf tin you are using). Place in a greased tin/pan. Cover and let rise for another 40 minutes. (I used a regular muffin tin – making 12 mini loafs)
Preheat oven to 180C. Bake: muffin tin loaves for 15–18 minutes / 1 full loaf for 30–35 minutes (or until tops begin to turn golden brown). Remove from the oven and let them cool in the pan for half an hour, or till you can’t resist them any longer.