No matter what the dish is it is almost always made better by having garlic bread with it, don’t you think? Of course if you are having pasta it just goes without saying you will probably have some other sort of carbs with it like garlic bread. I was thinking about this and decided I wanted to go at making garlic bread with a different approach; garlic bread rolls.
When I thought about garlic bread rolls though I wasn’t thinking a normal dinner roll. No, it had to be something different. What came to mind was something similar to the process of making croissants. You could say this is a lazy way to making a laminated dough.
Making them with all the different layers of flaky dough then spreading garlic and herb butter between with some cheese in there too! Oh yes. Now serve these with some pasta or, well, about any dish and you will have one great meal.
After making these a few times I can say if you don’t want to go through all the steps of laminating the dough you could let it ferment just as you would any other dough then when it is time to make them roll out to about 12×18 inches and spread the garlic butter, make a letter fold and cut. It would really be that simple.
I have made them without refrigeration like you would with croissant dough and can say it is messier to roll it out like that since the butter is soft but it will be worth the time it takes.
So, to make these make the dough and let it ferment at room temperature for the first rise, roll it out. spread with softened butter, make a letter fold, and wrap in plastic. You can leave it at room temperature then roll out again and spread with the garlic butter, make a letter fold, cut and let them get ready to go in the oven. As with all other recipes on here you can replace dry milk powder with liquid milk but be sure to eliminate the water.
Make the garlic butter spread to kick these up a few notches. Use basil and oregano as I have suggested or use your favorite herbs to achieve your favorite garlic bread taste.
- 8 ounces/ 1 cup warm water
- 1 1/2 teaspoons yeast
- 14.3 ounces/ 3 cups bread flour
- .3 ounces/1 teaspoon salt
- 3 ounces/1 cup dry milk powder
- 1 ounces/ 2 tablespoons butter, softened
- Garlic Butter
- 2 tablespoons butter, softened
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- 1 clove garlic, diced
- In the bowl of a stand mixer combine water and yeast. Mix on speed 3 about 4-5 minutes, until frothy. Add flour, salt, and milk powder. Mix on speed 1 until ingredients begin to come together then increase to speed 2 for 2-3 minutes. The dough should become smooth at this point. Cover with plastic and let ferment for 1-1 1/2 hours until about doubled.
- Roll out to a 12×18 inch rectangle. Spread 2 tablespoons softened butter then fold over 1/3 then the other 1/3 to make a book of dough. Roll out dough again until about the same dimensions, make another letter fold (1/3 meeting the other 1/3 like a letter). Now fold the opposite sides in the same manner. Wrap in plastic and let ferment about another hour.
- Mix the remaining softened butter with herbs and garlic until completely mixed. Roll out the dough as before until it is a rectangle is about 12×18 inches. Spread the butter and make another letter fold. Now cut across the seams into about 1 1/2 inches wide strips. You should get between 8 & 10 strips. Place them, cut side down. on a baking sheet spaced evenly apart and cover with plastic for about 45 minutes and preheat oven to 350 degrees.
- Bake 12-15 minutes until slightly golden. Serve warm.