Garlic pull-apart rolls: soft, buttery, baked together in a round tin
Sixteen balls of yeast dough dipped in garlic herb butter, packed snugly into a springform tin and baked into one golden wheel you tear apart roll by roll. For soup, for the barbecue, for a party instead of baguette garlic bread. The buttery dough rises for an hour, the rest takes about as long, and the smell of garlic from the oven pulls everyone into the kitchen.
Your own work in that: 30 min.
- Kneading 15 min
- Rising 60 min
- Shaping 15 min
- Rising 30 min
- Baking 22 min
Step by step
0 / 7 doneKnead the dough
Cream the yeast with the sugar and 3 tablespoons of lukewarm milk, leave 10 minutes until frothy. Add to the flour and salt with the rest of the milk and the egg; knead 8 minutes, then add the soft butter and knead another 4 minutes, until the dough is smooth, elastic and comes away from your hand.
Ingredients: 500 g plain flour · 250 ml milk · 20 g fresh yeast · 50 g butter · 1 pcs egg · 1 tbsp sugar · 1½ tsp salt
TipButter added at the end doesn't stop the gluten developing; mixed in from the start it would give dense rolls. The dough should be soft and slightly tacky: don't add flour.
Butter last, dough smooth and elasticFirst rise
Shape the dough into a ball, put it in an oiled bowl, cover and leave somewhere warm 60 minutes, until doubled.
Doubled under a clothMake the garlic butter
Mix the soft butter with the garlic crushed through a press, finely chopped parsley (set aside a tablespoon of parsley for sprinkling), oregano and salt. Grease a 25 cm springform tin with a spoon of this butter and line the base with paper.
Ingredients: 80 g butter · 4 cloves garlic · ½ bunch flat-leaf parsley · 1 tsp dried oregano · ½ tsp salt
TipRaw garlic in the butter bakes with the rolls and mellows; for a sharper flavour add a fifth clove to the butter you brush on after baking.
Butter, garlic, parsley, oreganoShape the balls and dip in butter
Knock back the dough and divide into 16 equal pieces (about 55 g). Round each into a taut ball, roll in the garlic butter (keep a third of the butter for the end) and arrange in the tin: one in the centre, the rest around it, snug but not squeezed. In the oven they grow together into one wheel.
Sixteen buttered balls, snug in a circleSecond rise
Cover and leave 30 minutes, until the balls have grown and fill the tin. Meanwhile heat the oven to 180 °C.
Bake
Bake 20–22 minutes, until the top is golden and the rolls are pale and soft where they meet. If the top browns too fast, cover with foil after 15 minutes.
Golden on top, soft insideBrush while hot
Brush the hot rolls at once with the remaining garlic butter: it soaks into the crust and adds shine. Sprinkle with the reserved parsley. Serve warm, tearing off roll by roll; with soup, at the barbecue, with a salad. Refresh the next day 5 minutes at 180 °C.
The rest of the butter on hot rolls, parsley on top
Before you start
With cheese
Press a 1 cm cube of mozzarella or hard cheese into each ball and seal well: rolls with a stretchy centre.
Sweet
Instead of garlic butter, cinnamon butter (80 g butter, 60 g sugar, 2 teaspoons cinnamon), icing after baking: pull-apart cinnamon rolls.
The day before
Cover the shaped balls in the tin with film and refrigerate overnight. In the morning take them out 40 minutes before baking.
