Garlic Rolls – Champion Toast Bread Recipe

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IMG_4571 Garlic Rolls adapted from Zoe of Bake for Happy Kids

Makes 6
I am just putting in the bread maker method to shorten the recipe:P
For the roasted garlic butter:
1 head garlic, unpeeled
1 tbsp olive oil
50g unsalted butter, softened- I used salted butter
3 tbsp minced fresh parsley leaves – I used scallions
1/2 tsp salt – omitted

Preheat oven to 200°C. Cut top off garlic head. Place garlic on a piece of aluminum foil; drizzle with olive oil. Fold edges together to seal. Bake for 30 mins and allow garlic to cool completely before squeezing it out into a medium bowl. Garlic will be soft and sticky. Mashed it up and add butter, scallion and pepper, stirring to combine. Set aside and wait for the bread dough to be ready.

Garlic BreadGarlic BreadGarlic Bread

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For the champion bread dough:
300g bread flour
25g sugar
1/2 tsp salt
15g butter, soften at room temperature
3/4 tsp instant dry yeast
200ml milk, lukewarm* – I just use milk direct from fridge

Method:-

Using a breadmaker, mix all dough ingredients and knead into a smooth and elastic dough (should pass the window pane test) and allow it to prove for 1 hr. At this point, you can either store the dough in the fridge to use it on the next day or use it now.
After proofing, divide dough into 6 equal portions, then allow to rest for another 10 mins. Flatten each portion of dough, spread a thin layer of garlic butter and roll it into oblong shape. Repeat the same shaping method with the rest of the dough.
Place them on a baking tray lined with baking paper and allow them to rise for another 1 hr or until doubled in size.
Chill the left-over garlic butter in the freezer until firm.
Egg wash for baking: 1 egg yolk 1 tbsp milk
Preheat oven to 180°C or 160°C fan forced. Beat both egg yolk and milk roughly with a fork until combined. Apply egg wash on the surfaces of the dough. Cut the center of each with sharp knife. Place 1/6 of the frozen garlic butter onto the slit. Repeat this step with the rest of the dough.
Bake at 180°C (or 160°C fan forced) for 17 mins or until golden brown. Transfer the breads immediately onto a wire rack to cool. Serve when they are slightly warm or at room temperature. Garlic BreadGarlic Bread

7 Comments »

  1. Hi Jeannie, thank you for your garlic bun recipe. I refer to your steps “Apply egg wash on the surfaces of the dough. Cut the center of each with sharp knife. Place 1/6 of the frozen garlic butter onto the slit”.

    I thought the above steps should be carried out before the 2nd proof but yours were not. May I know did your buns collapse because of the silting and applying of the garlic mixture after the 2nd proof before sending to the oven. It seemed your buns were well baked, no collapsed.

    Blessings
    Priscilla Poh

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    • jeannietay said

      Hi Priscilla, when cutting use a very sharp knife and then gently place the butter on top. If collapsed a bit is ok, once in oven, will expand up again.

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      • Thnx Jeannie for your reply. What if I do the cut and apply of garlic and then 2nd proof. Will the slit expand too much and the garlic mixture spread too much thereby distort the shape of the buns?

        Thank you and blessings
        Priscilla Poh

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      • jeannietay said

        Priscilla,nothing venture, nothing gained, so I suggest you quit asking questions and go ahead and experiment!

        Like

  2. serene said

    Hi jeannie, tried out yr garlic roll yesterday. a bit hard, any any idea what is the cause.

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    • jeannietay said

      Depends on your proofing, did you make sure it’s well risen before you bake it? Also do not bake it too dark. I find bread are much harder with brown crusts. I just baked it again yesterday and it’s still as soft as I remembered it!

      Like

  3. […] shape into a ball. Shape the buns into desired shapes. I fill 6 with garlic butter (refer to this post for the garlic butter recipe)  and 2 plain ones. Place in the prepare baking pan and spray some […]

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