Homemade Wild Garlic Bread Rolls

Learn how to make these delicious and easy-to-follow wild garlic bread rolls with yeasted dough.

These bread rolls have an intensive wild garlic flavor, thanks to freshly foraged wild garlic, and are vegan, light, fluffy, and incredibly delicious.

Wild garlic rolls make a perfect addition to any meal. They are ideal for a hearty or brunch, topped with cheese, eggs, sausage, spreads, or whatever you enjoy eating on your bread rolls.

They also make a great accompaniment to stews, soups, salads, or simply as a hearty snack in between.

Ingredients used to make this recipe

• 500 g (1.1 lbs/ 4 ¼) plain flour / all-purpose flour
• 300 ml (10.1 fl.oz/ 1 ¼ cups) lukewarm water
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 ½ teaspoons dry yeast (7 g (¼ oz)
• 1 tablespoon oil plus extra for greasing
• 100 g (3.5 oz) wild garlic

For this recipe I have used fresh wild garlic and plain flour /all-purpose flour, but it also works well with frozen wild garlic and bread flour. If you’re using 500 g ((4 cups + 2 tablespoons) bread flour, use 330 ml (11.2 fl.oz/ 1 1/3 cups) water lukewarm instead of 300 ml (10.1 fl.oz/ 1 ¼ cups).

How to make bread rolls with wild garlic

Put all-purpose flour or plain flour into a large bowl and make a well in the center. Add sugar, yeast, and lukewarm water to the well. Stir well and let the mixture stand for 10 minutes.

Then, add salt and oil to the bowl and knead the dough like this:

Using a hand mixer or stand mixer with dough hooks: In a mixing bowl, mix all the ingredients until well combined. Then knead the dough for about 5 minutes (I have kneaded the dough on medium speed (speed 2, on Bosch kitchen machine)).

Add finely chopped fresh or frozen wild garlic and knead the dough for another 2 minutes on low speed. Then, knead for 3 minutes on medium-high speed.

• Note: Adjust the kneading time and mixer speed as necessary to achieve a smooth and elastic dough.

By hands: In a mixing bowl, combine all the ingredients together with the help of a fork or similar tool until the flour is well incorporated. Transfer the dough onto a working surface that’s greased with oil and knead with greased hands for about 5 minutes.

Add finely chopped wild garlic and knead for another 5 minutes until the wild garlic is evenly distributed throughout the dough.

Shape the dough into a ball and place it in a greased bowl. Turn the dough over so that it is completely coated.

Let the Yeast Dough Rise for Fluffy Wild Garlic Bread Rolls

Cover the bowl tightly with cling film and then with a damp kitchen towel. Let the dough rise for about 60 minutes at room temperature or until it has doubled in size.

• Hint: If your kitchen is cold, or if you are in a rush, you can use your oven to help the dough rise. Preheat the oven to 50 °C (122 °F), then switch it off and place the covered bowl of dough inside.
• Allow the dough to rise in the preheated oven that has been switched off until it has doubled in size. If using the oven to help the dough rise, make sure the dough is in a glass or metal bowl, that’s tightly covered with a kitchen towel.

In the meantime, wash wild garlic very well, shake it and place it in a large colander to drain. Shortly before the dough is completely raised, finely chop wild garlic.

Shape and bake wild garlic brötchen

When the dough is ready, punch it down with hands that are greased with oil to release the air and transfer it onto a working surface that’s lightly greased with oil.

Using a dough scraper or a sharp knife that’s greased with oil, divide the dough into about 10 equal pieces. Shape each piece into a smooth ball.

Arrange the dough balls on a baking sheet lined with parchment paper, leaving enough space between them.

Cover with a damp cloth and let rise for another 30 minutes at room temperature. About 10 minutes before the end of the second rise preheat the oven to 200 °C (392 °F), with both up and lower heat. (Convection bake function: 180 °C (356 °F)).

After the second rise, cross- cut the top of each roll with a sharp knife or bread knife.
lightly brush the buns with water and then dust them with flour.

• Try not to apply a lot of pressure on the buns while cutting. You want to retain the air bubbles in the Brötchen intact so that you’ll have nicely fluffy buns.

Bake the Brötchen for approximately 25 minutes, or until they are lightly golden brown.

• To give your Brötchen a great crust, place a heatproof cup or bowl filled with water at the bottom of the oven to create steam during baking.

FAQ- Can I refrigerate the wild garlic yeast dough?

Absolutely! You can refrigerate the dough overnight after the first rise. The next day just take out the dough from the fridge, let it come to room temperature.

Then shape the rolls, let them rise for the second time and bake. Refrigerating the dough overnight after the first rise is a great way to save time and still have fresh bread rolls in the morning.

Why cross- cut the top of each roll, lightly brush the buns with water and then dust them with flour before baking?

By cutting the top of each roll and brushing them with water, you create the perfect conditions for a crispy and golden crust, while dusting them with flour adds a nice visual touch and a slightly nutty flavor.

Can I use bread flour to make these bread rolls?

Absolutely! Using bread flour instead of plain flour/ all-purpose flour can affect the dough consistency, which is why it’s important to use 330 ml (11.2 fl.oz/ 1 1/3 cups) lukewarm water instead of 300 ml (10.1 fl.oz/ 1 ¼ cups) as indicated in the recipe, to make sure that the dough has the right consistency.

More recipes with wild garlic

• World’s BEST wild garlic pesto
• Wild garlic bread
• Homemade wild garlic salt
• Puff pastry wild garlic rolls

Did you make these deliciously savory wild garlic bread rolls? I’d love to hear from you! Simply write a comment and add rating to it.