Bread Rolls

Bread Rolls / Karen E. Photography (p)

Makes 6-8


  • 1 bulb Whole Fresh Garlic
  • 30ml Sunflower Oil
  • 1 pkt Instant Dry Yeast
  • 500ml Lukewarm Water
  • 45ml White Sugar
  • 1250ml Cake Flour
  • 15ml Fine Salt
  • 60gr Salted Butter
  • 15ml Dried Coriander, crushed
  • 3 sprigs Fresh Thyme, chopped
  • 45ml Full Cream Milk
  • 30ml Maldon/Sea Salt


  1. Place the garlic bulb on foil drizzle with oil and fold the tinfoil closed. Place this in the oven at 180⁰C for about 30 minutes to an hour, until the garlic is really soft and well roasted. Allow to cool and then remove garlic cloves.
  2. Sponge the yeast and ½ cup water with 2ml of the white sugar. Cover and leave this in a warm place to get frothy and double in size.
  3. Add ½ cup flour to the yeast mixture to make a batter. Cover with a damp cloth and allow bubbles to form.
  4. Place this mixture into a large mixing bowl, add the remaining water, sugar, flour, also the salt, butter, coriander and thyme.
  5. Place in the mixing machine, fitted with the dough-hook, and mix this for 10 minutes on a medium speed.
  6. Add the roasted garlic.
  7. Place the dough into a lightly oiled bowl, cover with a damp cloth and leave in a warm place to double in size.
  8. Weigh the dough and divide this into 6 to 8 equal sized balls.
  9. On a floured surface roll the dough into long bread roll shapes.
  10. Place the bread rolls onto a greased and floured oven tray, cover again with the damp cloth and leave.
  11. Cook in a pre-heated oven of 180⁰C for about 30 minutes or until cooked and golden on top. (I suggest half-filling a deep tray with water, placing this into the oven which will create moisture while cooking).