These roasted garlic herb rolls are pretty, as well as delectable. They have a nice garlicky undertone and aroma.
The knots are very easy to tie, so don’t be intimidated. You simply leave a small circle in the middle, and tie once at the top of the circle. Then tuck one side under and one side over. The loose end that is on the underside, you will wrap over the front; the loose end that is on the top, you will wrap under the back. The bottom of the original dough circle makes the fifth loop. Once you make one, it’s completely intuitive!
When roasting the garlic, I turned my heat to low for a while, to give the garlic time to soften without the skins burning. You need to rotate the cloves from side to side while they cook. Once the cloves begin to roast and shrink, the skins come off on their own. When that happens, simply remove the skins from the pan and continue roasting the garlic. Cook each clove until soft enough to mash, keeping three cloves together for the rolls, and two together for the garlic butter. Before mashing, cut the rough stem end from each garlic clove.
You might be interested in Rosemary Skillet Bread or having a look at our Bread section. Roasted garlic herb rolls were found on Foodal.
|Prep Time||2.5 hours|
|Cook Time||20 minutes|
- 3 cloves garlic roasted per instructions
- 3 1/4 cups all purpose flour
- 1 tablespoon sugar
- 2 1/4 teaspoons active dry yeast or one packet
- 1 1/4 teaspoons salt
- 2 teaspoons dried Italian herbs
- 1 tablespoon nutritional yeast
- 1/2 cup warm water
- 1/2 cup warm almond milk unsweetened
- 2 tablespoons olive oil
- 2 cloves garlic roasted per instructions
- 2 tablespoons vegan butter melted, I use Earth Balance
- sea salt to taste
For the rolls
For the garlic butter:
- Place all the garlic cloves (skins on) in a small heavy skillet over medium high heat. Cook, turning every few minutes, until the garlic is blackened in spots on all sides. Continue cooking until the garlic is mashable, even if the skins come off during roasting. Let cool, then remove any remaining skins from the garlic. Cut the tough stem end from the cloves.
- Combine the flour, sugar, yeast, salt, dried Italian herbs and nutritional yeast in a large mixing bowl. Combine.
- To the large mixing bowl, add the warm water, the warm almond milk, and the 2 tablespoons of olive oil. Mash 3 of the roasted and skinned garlic cloves. Add to the mixing bowl. Mix together all ingredients to form a ragged dough.
- Turn the dough onto a floured surface and knead for 10 minutes. Shape into a smooth ball.
- Clean and oil the large mixing bowl, or use another one. Oil the bowl and place the kneaded bread into the bowl, cover tightly with plastic wrap or with a damp kitchen towel and let rise for 45 minutes to 1 hour or until doubled in size.
- When the dough is finished rising, turn it out onto a floured surface. Press into a rough triangle, about 13-inch by 10-inch and 1/4-inch thick. Cut the rectangle lengthwise into 13-inch by 1-inch strips.
- Tie each strip into a knot in the middle of the strip, leaving a circle of dough about 2 inches wide in the middle. then take whichever dough end is on top of the circle and fold it under, and the one that is under the circle and wrap it over the front. Squeeze the dough ends to seal them into place. The bottom of the dough circle makes the fifth loop in the knot.
- Arrange the finished knots on an oiled baking sheet about 2 inches apart. Brush the tops with oil to prevent sticking, then cover the entire baking sheet with plastic wrap, loosely. Let rise until very puffy, about 1 hour.
- 20 minutes prior to baking, preheat the oven to 350 F. Bake the rolls for 15 to 20 minutes or until tops are lightly browned. You can make the garlic butter at this point, if using.
- Once the baking is done, transfer the rolls to a cooling rack and brush with the garlic butter. Serve warm.
- Combine 2 of the roasted garlic cloves, the vegan butter, melted, and garlic salt to taste.
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