Confit Garlic Butter Bread Rolls

Ingredients

• 375 gplain flour
• 1 teaspoonsalt
• 1½ teaspoonssugar
• 7 ginstant yeast
• 200 gwarm water
• 35 golive oil
• 1 headgarlic
• 125 gsoft unsalted butter
• to tastechopped parsley
• 1 tablespoon, plus a drizzleolive oil
• to tastesalt and cracked black pepper
• to tastepanko breadcrumbs
• to tastefresh Parmesan
• to tastetoasted sesame seeds

Instructions

1. 1

   Roast the garlic

   Slice the top off the garlic head, drizzle it with olive oil and add a pinch of salt. Wrap it in foil and bake at 190°C for about 45–60 minutes, until soft. Let it cool slightly, then mix the cloves into the butter with the parsley, 1 tablespoon olive oil, salt and cracked pepper to taste. If the butter firms up, melt it gently.

2. 2

   Mix the dough

   You can knead the dough with an electric mixer fitted with a dough hook or by hand. Stir the flour, salt, sugar and yeast together in a bowl.

3. 3

   Add the liquids

   Mix the warm water and oil in a jug, then pour them into the flour mixture. Stir to combine and knead for about 5 minutes, until smooth.

4. 4

   Prove the dough

   Transfer the dough to an oiled bowl and cover with cling film. Leave it in a warm place until risen, about 40–60 minutes. If the room is cold, you can use an oven set to 30°C as a proving space.

5. 5

   Prepare the dish

   Spread some garlic butter over the base and sides of a pie dish or other ovenproof dish, then scatter panko breadcrumbs over it.

6. 6

   Shape the rolls

   Punch the air out of the dough and divide it into small pieces of about 50 g each. Shape them into smooth balls and arrange them evenly in the dish. Cover with cling film and prove for another 30 minutes.

7. 7

   Bake the rolls

   Bake in a preheated oven at 175°C for 30–35 minutes.

8. 8

   Finish and serve

   As soon as the dish comes out of the oven, spread the remaining roasted garlic butter over the rolls. Generously grate fresh Parmesan over them and sprinkle on toasted sesame seeds. Serve hot, with any excess garlic butter for dipping.

What are confit garlic butter bread rolls?

These are soft, pull-apart rolls baked together in a dish and coated with buttery roasted garlic. The recipe draws on the familiar tradition of enriched, shareable breads, while the garlic, parsley and Parmesan give this version a savoury finish.

Roasting mellows the garlic, and the panko scattered in the buttered dish adds a little crunch around the rolls. The result is made for serving warm, when the butter is still easy to spoon and dip.

Nutrition and macros by portion

The nutrition label shows one serving as written: 716 calories, 14g protein, 78g carbs, 40g fat.

The flour supplies most of the carbohydrates, while butter and olive oil contribute much of the fat; the flour, butter and Parmesan provide some protein. Serve a roll portion with vegetables or a salad for a more balanced plate.

Roasting garlic until soft

Garlic: cut across the top of the head so the cloves are exposed, then wrap it well in foil with its drizzle of oil and pinch of salt.

Doneness: the stated 45–60 minutes is a guide; the cloves should be soft enough to squeeze out and mash into the butter. Let the garlic cool a little before mixing it in.

Building the garlic butter

Butter: soft unsalted butter combines readily with the roasted cloves, parsley and the tablespoon of olive oil. Season to taste, keeping in mind that Parmesan adds salt when the rolls are finished.

Consistency: if the butter becomes firm, the recipe suggests melting it. Use it while spreadable so it can coat the dish and rolls rather than pooling in one spot.

Getting a smooth dough

Mixing: stir the dry ingredients together before adding the water and oil, then knead for about 5 minutes. The aim is a smooth dough rather than a long knead.

Proving: cover the oiled bowl and give the dough 40–60 minutes in a warm place. It should rise visibly; a cold room may mean it needs more time than the estimate.

Shaping and proving the rolls

Portions: pieces of about 50 g make small rolls that fit together in the dish. Shape each piece into a smooth ball and arrange them evenly.

Second prove: cover the shaped dough and leave it for 30 minutes. This gives the rolls time to puff before baking, so avoid pressing them down as you arrange them.

The dish and its crunchy base

Panko: spread garlic butter across the base and sides of the ovenproof dish before scattering over the breadcrumbs. They contribute the crunchy texture described in the recipe.

Baking: bake at 175°C for 30–35 minutes. The rolls should be baked through and lightly coloured; the exact timing can vary with the size and material of the dish.

Serving the rolls

Finish: brush or spread the remaining garlic butter over the rolls as soon as they come out of the oven, then add freshly grated Parmesan and toasted sesame seeds.

Pairing: serve them straight away with the excess garlic butter for dipping. They work alongside a simple green salad, soup or a meal where a warm bread to share is welcome.

Recipe notes & tips

• Weigh the dough pieces if you want the rolls to bake at a similar rate.
• Use warm rather than hot water so it is comfortable to touch.
• Keep the dough covered during both proving stages to stop its surface drying out.
• Soften the butter before mixing in the roasted garlic and parsley.
• Grate the Parmesan over the rolls while they are hot so it settles onto the buttery surface.

Variations

• Herb swap: use chopped chives instead of parsley for a different fresh note.
• Cheese finish: replace some of the Parmesan with finely grated mature cheddar.
• Seed change: use poppy seeds or omit the sesame seeds if preferred.
• Extra herbs: add a little chopped rosemary to the garlic butter.
• Plain topping: leave off the seeds and Parmesan for a simpler garlic-butter finish.

Common mistakes to avoid

• Garlic still firm: roast it until the cloves are soft enough to mash before mixing it into the butter.
• Dough feels dry: check that the water was measured accurately and knead until the mixture comes together smoothly.
• Dough has not risen: give it more time in a warm place rather than shaping it too early.
• Uneven rolls: make the pieces similar in size so they prove and bake more evenly.
• Butter pools in the dish: use it spreadably and distribute it across the dish before adding the breadcrumbs.

How to store

Store cooled leftovers in an airtight container in the fridge for up to 2 days. Reheat in a low oven until warm; the rolls are best freshly baked, as the surface will soften during storage.

Frequently asked questions