Garlic Rosemary Butter Rolls

Take your classic white bread roll to the next level by serving it with homemade garlic rosemary butter. 

These delicious bread rolls are great for anyone new or at a beginner stage of bread making. This recipe consists of a batch of white bread rolls served with garlic and rosemary butter. The homemade butter is brushed over the freshly baked bread rolls as soon as they leave the oven and as they cool the warm butter soaks into each roll and flavours enrich throughout the dough.

I firmly believe that there’s quite comparable to bread homemade in your kitchen, it looks more rustic which is definitely a good thing and tastes so much better than anything you can buy. I used the recipe for tear ‘n’ share bread to make these rolls. The addition of olive oil in the dough not only makes these authentically Italian but it makes them super soft and delicious and taste like a focaccia or Italian-style bread.

Homemade garlic herb butter is really simple to make. You can add really herbs or flavours you like, for this recipe I’m using a combination of chopped garlic and fresh rosemary. If you’re not a fan of rosemary you can swap the rosemary for parsley or leave it out entirely and just make garlic butter for your rolls.

I don’t add any chopped garlic or rosemary to my bread dough. I just prefer to brush the tops with the garlic rosemary butter once they’re baked. However, if you want you can definitely add 1-2 tablespoons of chopped rosemary to the bread dough. I definitely recommend using real garlic opposed to using garlic powder, which I find doesn’t produce the same flavour that the fresh ingredients do.

You can make these rolls with half wholemeal flour and half strong white flour – follow my other recipe for 50/50 Bread Rolls. You could also even top each roll with a grated cheese like Parmesan or a vegetarian hard cheese alternative, but to be honest they taste so great just with the herby butter I don’t think any cheese is needed!

My favourite way of serving these bread rolls is with either pizza or pasta. They really are a fantastic addition to any mealtime, I am confident you’re going to really enjoy these!

(Makes 12)

Ingredients:

550g strong white bread flour

1 and 1/4 teaspoons fast-action dried yeast

2 teaspoons sugar

1 and 1/2 teaspoons salt

2 tablespoons extra virgin olive oil (substitute with another oil or alternatively use melted butter)

310ml warm water

Garlic Rosemary Butter:

60g (1/4 cup) butter

4 cloves of garlic, finely chopped

1-2 tablespoons fresh rosemary, finely chopped

Method:

1. To make the dough: In a large mixing bowl combine the flour, yeast, sugar and salt and mix together (remember to make sure the yeast and salt are on opposite corners of the bowl). Add the olive oil and warm water and mix until a soft dough forms. Knead the dough on a lightly floured surface for 10 minutes by hand or with an electric hand or stand mixer fitted with the dough hook for 5-7 minutes until the dough is soft and elasticated.

2. To knead and rise the dough: Once the dough is kneaded, lightly oil another large mixing bowl. Add the dough to the bowl and lightly coat in the oil. Cover the bowl with clingfilm or a kitchen towel and leave somewhere dry and warm for at least an hour or until doubled in size. This should take around 60-90 minutes.

3. Once the dough has risen fully divide it into 12 equally sized pieces. I weigh the dough to be accurate then shape each piece of dough into rolls. Place the rolls onto a large baking tray that’s either been lightly oiled or lined with a silicone baking mat. Space the rolls apart by a 1-2 inches so they have enough room to rise and spread slightly. Cover with clingfilm or a kitchen towel and leave somewhere warm for further 45-60 minutes or until the rolls have joined up and doubled in size.

4. To bake the rolls: Preheat oven to 220°C / 200 degrees Fan / 425°F / Gas Mark 7. Bake the rolls for 18-20 minutes or until crisp and golden in colour. You can check the rolls are completely baked by tapping the bottom of one, if it sounds hollow then they will be cooked all the way through.

5. To make the garlic and rosemary butter: Whilst the bread rolls are baking, in a small saucepan gently heat together the butter, chopped garlic and rosemary. Season with salt and pepper to taste and heat until it smells fragrant and the garlic has softened slightly but not coloured – this should take about a 2-3 minutes on a low to medium heat. Once the bread rolls are completely baked, brush the butter over and leave the rolls a few minutes to cool before serving. These rolls are best served warm, but they’ll keep in a bread bag or airtight container for up to 2 days.

Enjoy!

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71 thoughts on “Garlic Rosemary Butter Rolls

  1. I can smell the rosemary and yeasty rolls just warm from the oven, delightful! Such an outstanding recipe and I can use some of the bounty of fresh rosemary that is overtaking my herb garden!

  2. These pics represent what I will never be able to give up to, despite the diet: soft, aromatic, magnificent rolls.

  3. Rosemary is one of my very favorite herbs, and this is such a fantastic way to showcase its warm, toasty flavor. So lovely! And great suggestion for dipping these amazing rolls in a gorgeous swirl of olive oil and balsamic! Oh-so-pinning this! 😀 ~Shelley

  4. Pingback: Spaghetti with Marinara Sauce | What Jessica Baked Next...

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