Garlic & Herb Rolls

So I am a firm believer that life is better when you add garlic bread to it, specially when it’s filled with salted butter (even better if it’s french), garlic, oregano, basil and so so much parmesan.

This recipe is a reflection of the way I’m feeling at the moment, it’s still quite dark outside and definitely really cold, so I’m craving comforting food that I can basically dip in other food. This bread is really successful in my house as a dip for a baked Camembert, but I don’t really say no to dipping it in some mushroom soup!

I think what I love about this is how I can make it on the weekend and then eat it as the week goes; full disclosure: it’s usually gone by Wednesday.

Ok, so what’s in them?

This recipe is incredibly easy and doesn’t require that many ingredients or time. I know some people may come at me for saying that making bread doesn’t require a lot of time, but the truth is, it doesn’t require a lot of YOUR time.

The dough for this is made with flour, milk, honey, salt and yeast. While the filling is made with salted butter, fresh basil and oregano, garlic and a lot of parmesan.

I really hope you enjoy this as much as I do!

Garlic & Herb Rolls


  • 600 gr of bread flour + more for rolling
  • 435 ml of milk
  • 1 tbsp and 1/2 of honey – I like to use Steens Manuka
  • A pinch of salt
  • 2 tbsp fast action dry yeast 
  • Olive oil
  • 75 gr of salted butter softened – I like to use french salted butter, but this is not a must
  • 3 tbsp of fresh basil chopped
  • 2 tbsp of fresh oregano chopped
  • 3 tbsp of parmesan (feel free to add more if you want it to be cheesier)
  • 2 and 1/2 grated garlic cloves


  1. In a pot over medium heat, mix the milk and the honey and warm it up until the honey is completely integrated in the milk.
  2. In the meantime, mix the yeast, salt and flour and then add the warm milk and honey. Mix then well until you have a dough, then, knead in a floured surface for 5 minutes.
  3. Form a ball with the dough and put it in a oiled bowl. Let it rise in a warm room for at least an hour or until it doubles its size.
  4. Once the dough is ready, take the softened butter and add the garlic, parmesan, oregano and basil, mix well until you have a paste. Roll the dough in a floured surface until you have the shape of a rectangle. If you are struggling to get that shape, just cut the edges so it acquires that shape. Spread the butter mix over the dough up until the edges, if you have any butter left, save it for later.
  5. Grab one of the long edges (to your left or right) and start rolling the dough until you get a long log. Cut the top and bottom edge if those edges seem uneven.
  6. Cut the rolls into 2.5-3 cm sections using either a very sharp serrated edge knife or floss (I used floss and found it extremely satisfying).
  7. Place the rolls into a greased baking tray and cover them with cling film or a kitchen towel. Don’t squeeze them together, leave some space between them to allow them to grow.
  8. Let the rolls rise for another hour.
  9. Once ready, pop them in a preheated oven at 170 degrees for 20-25 minutes, until they are golden brown and no longer doughy. Once ready and while they are hot, spread some of the leftover butter over the rolls, if your butter has solidify, simply pop it in the microwave for a couple of seconds until it becomes soft.

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