I don’t know if you’ve noticed that, but I’m a crazy garlic lady. I usually double the amount of garlic on every recipe I make, and complain that there’s not enough garlic… For these rolls, Jaime Oliver called for 1 head of garlic to 500 g butter, but we only use 125 g in this recipe. I didn’t see any reason to reduce the amount of garlic proportionally! 😀
When I read this recipe, I thought it was going to be tasty, but nothing too new. However, this recipe has a trick I had never used: the rolls are baked on a baking sheet that has been buttered with garlic butter and covered in breadcrumbs. This “bed” gives the rolls a very crunchy bottom that is simply amazing!
Here, we ate them with a soup, but I can totally see this going great with a big salad, chili, pasta, etc, etc…
For the bread:
800 g bread flour – I used a mix of all-purpose and bread flours
7 g yeast
1 tsp salt
500 mL lukewarm water
Breadcrumbs, to cover the baking sheet
For the butter:
If you’re a normal person, 5 garlic cloves, finely chopped – I used almost an entire head
125 g butter, room temperature
Zests of 1 lemon
1 bunch of parsley, finely chopped
1 tsp cayenne pepper
If you’re using unsalted butter, 1 tsp salt
Start by making the dough: in a big bowl, mix the flour, the salt, and the yeast. Add the water, in increments, and knead (by hand or using the stand mixer with the hook attachment) for about 10 minutes, until the dough is soft and elastic. Shape the dough into a ball, place it back in the bowl and cover. Let it rise for 1 hour, or until it doubles in size.
Meanwhile, prepare the garlic butter: all you have to do is mix all the ingredients carefully! Set aside at room temperature, because we want it to be soft.
Spread 1/3 of the butter on a 10 x 14 inch baking sheet. Dust a generous amount of breadcrumbs, covering the entire surface of the sheet. Set aside.
When the dough doubles in size, portion it into 35 equal parts and shape them as rolls – yes, this is when you want to multitask, making those little rolls and watching a show… 😀 This video shows the technique I use – it looks time-consuming, but when you get the hang of it it’s pretty quick!
Place the rolls on the baking sheet, cover them, and let them rise again for another hour and a half, or until they double in size.
After this time, pre-heat the oven and brush the top and sides of all the rolls with 1/3 of the garlic butter. As it was a cold day, I had to warm the butter on the stovetop for a few seconds!
Bake for 25-30 minutes, or until they are golden brown. As soon as the rolls come out of the oven, brush the remaining butter on them and, theoretically, let them cool down a bit before serving!
FREEZER: like most breads, these freeze pretty well – all you have to do is place the cooled rolls in a Ziploc bag!