Wild Garlic Bread Rolls Recipe
These Wild Garlic Bread Rolls are incredibly soft, fluffy and pillowy. They easily tear away from one another and are absolutely delicious either by themselves or paired with soup. They are a delightful way to enjoy wild garlic and are a really simple bread roll dough to make.
What is wild garlic?
Wild garlic is a plant that grows in the wild usually. It has a mild garlic taste and can be eaten raw. The plant grows from a bulb and produces dark green leaves and sometimes white flowers. Wild garlic typically grows in clumps in shaded areas near water like forests. It grows in abundance in Ireland between April and June. For tips on how to forage safely and mindfully, check out this Wild Garlic Foraging article I wrote for the Anglo Celt.
So how do I make this Wild Garlic Bread Rolls from scratch?
This is a really simple bread roll recipe with the addition of fragrant wild garlic. It begins with adding all the ingredients (minus the second lot of oil and wild garlic butter) into a stand mixer bowl. Mix the dough on a medium setting for 5-6 minutes until the dough has formed a smooth, elastic ball that easily comes away from the sides of the bowl. Remove the dough hook and cover the bowl with a tea towel or cling film. Leave the dough in a warm place for 45-60 minutes until it has doubled in size.
Lightly flour a clean work surface and transfer the dough to it. Using a weighing scales, portion the dough into twelve 70 gram pieces. Form each of these pieces into a tight ball and place into the lined baking tray or dish. Lightly brush each bread roll with a little oil. Cover the baking dish or tray with cling film or a clean tea towel and leave in a warm place for 30-45 minutes until risen and doubled in size.
Once the bread rolls have risen, place them into the hot oven and bake for 20-25 minutes until the top has formed an even dark golden brown colour. You may have to turn the rolls halfway through to ensure even colouring. Once the bread rolls are baked, remove from the oven. Plave the wild garlic butter into the microwave for 20-30 seconds to soften and gently spread/pour the wild garlic butter all over the rolls.
Leave to cool slightly before serving. Cooled leftovers can be wrapped tightly with cling film and stored at room temperature for up to 3 days.
Frequently Asked Questions
Yes, absolutely. You can substitute the milk with a plant based milk (I’ve had the best results with unsweetened soy or oat) and replace the wild garlic butter with a dairy free/vegan alternative butter spread.
To make your own wild garlic butter, simply combine softened butter with finely chopped wild garlic. For more details, you can check out my post on Wild Garlic Infused Butter.
When they first come out of the oven the rolls do tend to have a very crispy, hard top. However, as they cool and the wild garlic butter is absorbed the top of the rolls soften considerably.
Cooled leftovers can be wrapped tightly with cling film and stored at room temperature for up to 3 days.
For more Bread Recipes, check out my Bread category, here.
Wild Garlic Bread Rolls
Equipment
- 1 stand mixer with hook attachment
- 1 Sharp Knife
- 1 dough scraper or knife
- 1 deep baking dish or tray (10 inch x 10 inch or 26cm x 26cm)
Ingredients
- 450 grams strong flour
- 15 grams sugar
- 5 grams salt
- 50 grams oil vegetable
- 230 grams milk
- 20 grams fresh yeast or 7g dried yeast
- 30 grams wild garlic washed and chopped
- 20 grams oil vegetable
- 100 grams wild garlic butter
Instructions
- Add the flour, sugar, salt, oil, milk, yeast and wild garlic to a mixing bowl of a stand mixer.
- Using the hook attachment, mix the dough on a medium speed for 5-6 minutes until the dough has become soft, smooth and pliable. The dough should be clumping into a ball in the middle and peel away from the sides of the bowl easily but it should still feel soft. Add a tiny bit of water or milk if it feels dry or tough and add a little more flour if the dough is overly sticky.
- Once the dough has formed, remove the dough hook and cover the bowl with cling film or a clean tea towel and leave in a warm place for 45-60 minutes until the dough has doubled in size.
- Lightly flour a clean work surface and transfer the dough to it. Using a weighing scales, portion the dough into twelve 70 gram pieces. Form each of these pieces into a tight ball and place into the lined baking tray or dish. Lightly brush each bread roll with a little oil.
- Cover the baking dish or tray with cling film or a clean tea towel and leave in a warm place for 30-45 minutes until risen and doubled in size.
- Preheat the oven to 200°c (400°f) or 190°c(380°f) if fan assisted.
- Once the bread rolls have risen, place them into the hot overn and bake for 20-25 minutes until the top has formed an even dark golden brown colour. You may have to turn the rolls halfway through to ensure even colouring.
- Once the bread rolls are baked, remove from the oven. Plave the wild garlic butter into the microwave for 20-30 seconds to soften and gently spread/pour the wild garlic butter all over the rolls.
- Leave to cool slightly before serving.
- Cooled leftovers can be wrapped tightly with cling film and stored at room temperature for up to 3 days.
1 Comment