Homemade Wild Garlic Rolls
Homemade Wild Garlic Bread Rolls are a delicious and aromatic twist on traditional bread rolls. Made with fresh wild garlic and simple ingredients, these rolls are perfect for any occasion, from a hearty breakfast to dinner or anytime in between.
Servings: 10 bread rolls
Equipment
- baking sheet and parchment paper
- Dough scraper OPTIONAL
- Kitchen machine or hand mixer with dough hooks OPTIONAL
Ingredients
- 500 g (1.1 lbs/ 4 ¼) plain flour/ all purpose flour plus extra for dusting
- 300 ml (10.1 fl.oz/ 1 ¼ cups) water lukewarm
- 2 ½ teaspoons dry yeast (7 g (¼ oz)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon olive oil plus extra for greasing
- 100 g (3.5 oz) wild garlic SEE NOTES
Instructions
- 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. 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. (SEE NOTES)
- 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.
- 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, use a sharp knife or bread knife to cross-cut the top of each roll. Lightly brush the buns with water to create a crisp crust and then dust the rolls with flour for a nutty flavor and attractive appearance. (SEE NOTES)
- 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.
Notes
- 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.
- 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.
- 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.