These swirly garlic rolls are so adorable and almost too beautiful to eat. Stuffed with garlic herb butter, you won’t be able to help yourself though!
There’s just something about garlic bread, isn’t there? I haven’t met a single person who doesn’t like garlic bread. While its baking, my mouth starts watering and it takes every bit of willpower I have not to dig in the moment it comes out of the oven. These glorious little swirly garlic rolls are no different, except with them you are met with the most beautiful bread rolls ever to exist.
The simple swirl technique also creates lots of edges that get crisp and golden while baking. Stuffed with herby garlic butter, these rolls are going to be a total showstopper on your dinner table. And if you’re planning ahead, these will be magic on Thanksgiving!
How to make garlic rolls
These rolls can be made with any bread dough. My recipe is quite simple, even more so if made in a freestanding mixer. After the bread dough has risen, roll it out into a large rectangle on a floured surface. Combine softened butter, dried oregano, finely chopped parsley, finely chopped sage and crushed garlic together then spread onto the lower half of the dough. Fold the dough over the buttered half then gently roll out and flatten slightly with a rolling pin. Cut the dough into long strips. Pinch together the edges then twist the dough, holding an end in each hand. Swirl the twisted dough around itself then place on a baking sheet lined with parchment paper.
Bake the rolls until golden brown and risen then brush with melted butter when you remove them from the oven. Allow to cool for 10-15 minutes then serve.
- Cheese and herb Irish soda bread
- Potato, Pecorino & Rosemary bread
- Easy garlic butter dinner rolls
- Camembert dinner roll wreath
Swirly garlic rolls
- 5 cups flour
- 1½ tsp salt
- 2 cups lukewarm water
- 10 g (2 tsp) instant yeast
- 1 tbsp sugar
- 1 tbsp olive oil
For the garlic herb butter
- ½ cup butter softened
- 4 garlic cloves crushed
- 2 tbsp parsley chopped
- 1 tbsp sage chopped
- 2 tsp dried oregano
- Combine the water, yeast and sugar in the bowl of a stand mixer. Allow to stand for 5 minutes until it is frothy.
- Add the flour and oil then allow to knead with the dough hook for 5 minutes on medium speed until the dough is smooth and soft.
- Transfer the dough to a greased bowl, cover and allow to rise for an hour.
- Line two sheet pans with parchment paper.
- Preheat oven to 180°C/350°F.
- Tip the proofed dough onto a floured surface. Roll into a large rectangle (approximately 1cm/½inch thick).
- Combine all the garlic butter ingredients. Spread the butter onto the bottom half of the dough. Fold the un-buttered side over then gently roll out to flatten.
- Cut the dough into long strips. Pinch the edges of the strips together. Holding an end in each hand, twist each strip of dough then curl into a roll.
- Place the rolls onto the sheet pans, spacing them a few centimeters apart.
- Place in the oven and allow to bake for 15-20 minute or until golden brown and cooked through.
- Remove from the oven and brush with melted butter (optional). Allow to cool for 10 minutes then serve.