Tinned Tomatoes

Crusty Garlic Rolls

I promised I would post the recipe for these rolls. They are based on the Cheddar and Dill Beer Rolls I made back in January. I got this fabulous recipe from Lysy over at Munchkin Mail.

This time I wanted to bake some garlic and herb rolls to serve with my Tagliatelle Alfredo with Fine Beans and Mushrooms. Boy, was that a garlicky few days. I am sure there must have been an exclusion zone around Graham and I! We were infection fighting stinkers! But those rolls sure tasted good, so it was worth inflicting eau de garlic on everyone we met.

Now that I have been back to look at lysy's post again, I can see I used pretty much the same recipe, with just a few differences on the herb front, so it may be worth checking out Lysy's Garlic Beer Bread, to see which version you prefer or better still, try both.

Crusty Garlic Rolls

3 cups plain flour
1 tbsp baking powder
1 tbsp sugar
1 tsp salt
2 tbsp dried chives
1 tbsp dried dill
2 cloves garlic, finely chopped
300ml/1 ¼ lager or beer
1 egg, beaten
2 tbsp water

Preheat the oven to 190°c/375°f/GM 5.

Sift the flour and baking powder into a large bowl. Add the sugar, salt, herbs and garlic, mix lightly. Gradually pour in the lager, stirring as you go. Do not over mix. Once just combined, you will have a stretchy mixture. Divide into a muffin tray (mine was silicone, so I didn't have to line or grease the tray. Brush with a glaze of water and egg, then bake in the oven for 35-40 minutes until golden brown. Cool for a few minutes in the tray, then move to a wire rack.

These are lovely served while they are still warm.

Makes 8 crusty rolls

I just love this recipe. It is a great, last minute standby. So easy to make. There is no kneading or leaving to rise, just bish, bash bosh and they are ready! It is worth keeping some lager in the house, just in case.