Garlic Bread Rolls with Thyme

Posted 5 January 2011 by

I love garlic bread. Who doesn’t, right? I saw this recipe for garlic buns at Torview, which had in turn been inspired by garlic pull-apart rolls at Edible Garden. They look so delicious, I couldn’t wait to try them! The other recipes used chopped up coriander, but I’m not a big fan of that, so I decided to use thyme instead. Luckily, there was still some growing in the garden so I could use it fresh.

Garlic and thyme bread rollsIngredients (makes 6-8 rolls):

For the bread dough:

  • 100 g strong white flour
  • 1/2 tsp dried yeast
  • 1 tsp sugar
  • 100 ml water
  • 1 tbsp olive oil

For the garlic and thyme butter:

  • 80 g salted butter
  • 3 cloves of garlic (crushed)
  • A handful of fresh thyme leaves

Add the yeast and sugar to the hot water (still cool enough to out your finger in) and let it stand for 10 minutes. Mix together the flour and salt. Add the yeast mixture and oil and combine to make a sticky dough.

A pool of olive oil in flour to make garlic thyme bread rolls

Make an olive oil lagoon in your flour.

Knead the dough for a few minutes until it is smooth and elastic. Cover it, and leave it somewhere warm to rise until it has doubled in size.

Meanwhile, mix together the butter, garlic and thyme. It’s a bit easier if the butter has softened first. When the dough has risen, roll it out into a flat rectangle, no less than 1/2 inch thick. (Mine got a bit too thin, as you can see from the pictures of the finished rolls.) Spread the dough with the garlic and thyme butter and roll it up, like a Swiss roll.

Garlic and thyme butter spread on a rectangle of white bread doughRolling up dought o make garlic and thyme bread rolls

Slice the rolled dough into individual pieces, each about an inch thick. Place the rolls into a baking dish or tray, spiral side up. (Never having made cinammon rolls or anything, I made a mistake here I think. See the pictures at Edible Garden for a better idea!) Let the rolls rest for about 20  minutes.

Bake the garlic bread rolls at 180° C for 30 minutes. Serve immediately!

Cooked garlic and thyme bread rollsThey were delicious! Now, as a garlic bread connoisseur, I’m going to have to say that these are not really the same as classic garlic bread. If you like your bread buttery or oily, with garlic juices dripping out, or crispy in any way, this may not be the one for you. There is a lot of butter in the recipe, but it mostly gets absorbed or left behind in the baking dish. I’d see them as more as a garlic take on the dinner roll, albeit a very filling one. The garlic/olive oil/herb combo makes them ideal to accompany pizza, or other Italian dishes, if you can stomach the extra carbs! They’re even tasty as leftovers the next day.

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6 Responses to Garlic Bread Rolls with Thyme

  1. True about the butter, I reduced the amount once and it didn’t taste as good. For sure it is not for everyday but delicious with pizza, Italian food. I am glad I inspired you to try and happy to know the result.

  2. Debbie says:

    Thanks for stopping by. I’ll definitely be trying them again (just not “everyday”, as you say!)

  3. Katie says:

    This is probably a stupid question, but I’m jus starting to get into cooking. What does 100 g strong quite flour mean an how do I measure that? What should I use to measure with?

    Thank you

    K

    • Debbie says:

      Hi Katie – There are no stupid questions! 100g = 100 grammes, if you’re asking about that, then I guess you might be in a country that doesn’t usually measure ingredients by weight? Or uses Imperial measures instead of metric? Perhaps you’re more used to using cups? 100 g of flour is about 1 cup, or about 4 ounces. You can find websites that will convert measurements for you just by searching google. One I use is http://www.recipes4us.co.uk/us_cups_to_weight.htm

      Strong white flour is the same as white bread flour – it’s “strong” (I think) because it has more gluten in, which is better for making bread. You can probably just use plain flour (all purpose) instead.

      Thanks for stopping by!

  4. I was peeking through your blog after I saw your pita bread on the Food Buzz Top 9. I am definitely book marking these rolls for future reference.

  5. nags says:

    thank you so much for trying these 🙂

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