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 nothing 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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Lemon Sticky Buns

Sticky Lemon Sticky Buns. These soft and fluffy buns are filled with a lemon sugar butter filling and then drizzled with a simple lemon sugar icing. 

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Lemon sticky buns are my idea of the perfect weekend breakfast. What’s not to just love about a soft, buttery bun bursting with tangy lemony flavour and drizzled with sticky lemon icing? As much as I like cinnamon rolls, these lemon sticky buns will always be my top pick.

Making the dough is really simple and straightforward. Mix together flour, sugar, yeast, lemon zest and softened butter. When mixed through add the wet ingredients (warm milk and an egg) and knead until soft and elasticated. Leave the dough in a bowl, cover it and then allow to rise until doubled in size.

Once the dough has risen fully, roll it out and spread with homemade lemon sugar butter and then roll up and cut into the rolls. Place in a buttered dish and allow to rise again until joined up. Then all that’s left to do bake the buns until they’re nicely golden!

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Your kitchen will be filled with the most gorgeous fragrant lemony aroma! As soon as these buns leave the oven you will be dying to dig in and try one straight away!

But, hold on as the best part comes next. The glaze is sweet, sticky and packed with zingy lemon flavour. Sprinkle with extra lemon zest if you like and enjoy! You won’t be able to resist these! If you like lemon desserts then this recipe is one for you to try.

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(Makes 12)

Ingredients:

Dough:

500g strong white bread flour, plus extra for rolling

14g fast action dried yeast ( 2 x 7g packets)

55g caster sugar

85g unsalted butter, softened at room temperature

250ml milk, warmed gently

1 large free-range egg, at room temperature

Zest from 1 large unwaxed lemon

Lemon Butter Filling:

45g unsalted butter, softened at room temp

75g caster sugar

1 large unwaxed lemon, zested

Lemon Icing:

Juice of 1 large unwaxed lemon and zest for decoration

200-250g icing sugar, sifted

Method:

1. To make the dough: In a large stand mixer, add the flour, yeast, sugar and the zest. Mix gently on low speed just to combine. Then add the butter and rub in fully, until no lumps of butter remain. Now gently heat the milk in a small saucepan until it’s just warm and you can still poke your finger in without it burning. Then on a low speed, gently pour the milk in and add the egg, mix until a soft and sticky dough comes together. Then knead for another 5-7 minutes or until you have a soft and well elasticated dough. Now remove the dough from the mixer and knead gently on a board for about a minute just to bring it together into a ball. Place back in the bowl, cover fully with cling film and then leave somewhere warm for 1-2 hours or until it’s doubled in size.

2. To make the lemon filling: Roll the dough out on a flour surface to roughly 20cm x 50cm. Then for the filling melt the butter gently, then add the sugar and stir to dissolve. Add the zest and then brush this mixture all over the rolled out dough. Roll the dough up  from one of the longest sides. Then divide into 12 equally sized rolls. Now lightly grease a large baking dish with a little butter. Place the rolls in the greased tin, making sure they’re well spread out. Then cover with cling film (plastic wrap) and leave in a warm place for 45 minutes or until they’ve joined up and doubled in size.

3.To bake: Preheat your oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Bake the buns for 20-25 minutes, until they’re lightly golden. They may need a few minutes longer in different ovens and should sound hollow when tapped. Allow to cool completely to room temperature in the baking dish. For the icing, just combine the icing sugar and lemon juice, mix until you have a smooth and drizzling consistency. Then drizzle all over the baked buns. Finish with extra lemon zest before allowing the icing to set. Buns will store in an airtight container for up to 3 days.

Enjoy!

jess

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Cheddar Chive Soda Bread

Want to make homemade bread in under an hour and without any kneading/rising involved or a bread machine in sight? If so, you’re in for a treat because I’m sharing my recipe for a super easy and tasty savoury quick bread. I love making homemade bread, but it always takes so long and I tend to get quite impatient waiting for the dough to rise. This is why I thought I would share this amazing recipe I recently found which doesn’t require any kneading, rising or proving. Simply add all the ingredients into a bowl, mix, bake and then dig in whilst the bread is still gloriously warm and toasted!

cheddar chive bread

Soda bread filled with creamy, mature Cheddar cheese and fragrant chives. This is one of the easiest and quickest bread recipes you’ll ever bake!

My taste testers loved the mix of flavours in this bread. This tasty bread combines oozy mature Cheddar cheese in each bite with a mellow hint of flavour from fresh chives. I can’t wait to make this bread again and I will definitely be making and packing it up for picnics in the summer but I am sure it would be fantastic toasted and served with a bowl of soup in the winter months.

Ingredients:

400g plain flour

1 teaspoon bicarbonate of soda

1 teaspoon salt

1/4 teaspoon cayenne pepper (optional)

125g mature Cheddar cheese, grated

Bunch/large handful of fresh chives, finely chopped

300ml buttermilk (instead of buttermilk you can use 200g of yoghurt mixed with 100ml of milk)

Topping:

1 tablespoon milk, for glazing

50g mature Cheddar cheese, grated

Method:

1. Preheat your oven to 200°C / 180°C Fan / 400°F / Gas Mark 6. Lightly dust a large baking tray with flour and set aside.

2. Sift the flour, bicarbonate of soda and salt into a large mixing bowl.  Now mix in the cayenne pepper, grated cheese and chopped chives. Make a well in the centre and add the buttermilk (or yoghurt/milk mixture) and bring the ingredients together into a clean ball – add little extra milk if needed.

3. Shape the dough into an 18cm round and put on the prepared baking tray. Mark the dough into quarters, cutting almost all the way through. Brush the top with a tablespoon of milk and sprinkle with the additional grated cheese.

4. Bake the bread for 35-40 minutes until the bread is crisp and sounds hollow. Cool the bread on a wire rack for at least 30 minutes before slicing.

5. Bread will store at room temperature in a bread bag or airtight container for up to 3 days.

cheddar chive quick bread

This bread is best eaten on the day of baking spread with butter

Enjoy!

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French Baguettes

I think it’s really important to have some good, traditional recipes in your baking repertoire. I love classic French Baguettes – just like the ones you’d find in a Parisian boulangerie. They’re crispy, crunchy and delicious slathered in loads of butter. Tasty and simple recipes are always more appealing to me, and the reason I decided to make homemade baguettes because making your own bread is great fun and it is really easy too. If you’re looking for a classic, crisp French baguette look no further and give this recipe a go, I was totally blown away by how good these tasted!

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baguettes 2

Ingredients:

1/2 tsp fast-action dried yeast

250g (2 cup + 2 tbsp) strong white bread flour

30g unsalted butter, cut into small cubes

1/2 tsp of salt

150ml (2/3 cup) warm water

Method:

1. Place the flour, salt, yeast and butter in a food mixer with a dough hook attached. Mix until the butter is all combined. Add the water and knead on low speed until the dough starts to come together. Then knead on low-medium speed for a further 5 minutes – you can alternatively knead the dough by hand. Once the dough has been kneaded, place it in a lightly oiled large bowl , cover and leave somewhere warm to rise for 2 hours.

2. Then take the dough out and divide into 3 equally sized pieces of dough. Lightly roll out into the traditional baguette shape on a lightly floured surface.

3. Take your baguette pan and shape the baguettes into each mould and place on a baking tray. Put somewhere warm until doubled in size.

4. Once the dough has doubled in size, preheat the oven to 200°C/400°F/Gas Mark 6. Fill a deep baking tray with some boiling water (about 2-3 inches worth of water) and place at the bottom of your oven. Before baking, slash the top of each baguette three times diagonally across. Bake for 30 minutes exactly until the crust is all nice, crispy and coloured. Allow to cool completely and then slice and enjoy anyway you like!

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Enjoy the recipe!

jess