I made the big batch below for Thanksgiving 2013
Follow this link to get the Bread Dough Recipe
Garlic Herb Roll Ingredients
Garlic Herb Oil (recipe below)
Garlic Herb Oil Recipe
Makes enough for one batch of bread dough
- 1/3 cup olive oil
- 2 or more garlic cloves, minced
one small bunch of fresh herbs*
- coarse salt (kosher salt or sea salt)
*For the herbs, thyme and rosemary work best. Cilantro, parsley, and dill also perform well.
Step-by-Step Baking Instructions
1. Preheat the oven to 350º F.
2. Bake the rolls until they are nice and brown on top. While they are baking, make the following.
3. Chop the garlic and herbs finely then add them to the oil. (These ingredients can also be combined in a food processor or spice grinder.)
4. Brush the garlic herb oil mixture on the top and sides of hot bread when it’s fresh out of the oven.
5. Sprinkle the tops of the bread with the salt.
This oil mixture also makes a great dipping sauce (just add the salt to it). It is most healthful when eaten raw, as a dipping sauce.
These rolls can also be baked directly on a hot stone, on an oiled sheet pan, an oiled pizza pan, or in an oiled cast iron skillet. They make terrific mini sandwich and slider buns. For a different effect, use a razor to cut a slit or a cross in their tops of the rolls right after they’ve been arranged on the pan (before baking). That will help them expand as well as create more crannies for the garlic and herb oil to nestle. Here they are with a cross slit on top:
These rolls are best eaten when fresh from the oven but they can also be made in advance then reheated in the pan. Keep them sealed in an airtight bag or container for freshness. If you won’t eat them all within two days, freeze them and thaw them out as needed.
These rolls are best eaten hot with big pats of butter.
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