These garlic and coriander rolls are perfect for a lazy weekend brunch, serve still warm from the oven with fried egg and bacon.
Prep time 1-2 hours
Bake time 20mins
Makes 8 rolls
100g unsalted butter
2 garlic cloves, crushed
2 tsp ground coriander
300g strong white flour, plus a little more for dusting
100g wholemeal flour
7g dried fast action yeast
- Heat the butter, garlic and ground coriander in a small pan until the butter has melted. Set aside to cool slightly.
- Place the flour, yeast, salt, water and slightly cooled butter mix into a bowl and combine to form a dough (adding more water if it feels a little dry). Tip onto a lightly floured surface and knead for 5 minutes, or until it feels soft but not sticky. Return to the bowl, cover, and leave to rise for an hour, or until it has doubled in size.
- Once risen, shape the dough into 8 equal balls and place onto a greased baking tray. Cover and leave to rise for 30 minutes, or until noticeably puffed up. Pre-heat the oven to 200°C (180°C fan).
- Bake the rolls for 20 minutes, or until they are a deep golden brown. Leave to cool on the tray for 5 minutes before serving.