The Fresh Loaf

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Looking For a Great Garlic Roll Recipe Like Cinnamon Rolls

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bluezebra's picture
bluezebra

Looking For a Great Garlic Roll Recipe Like Cinnamon Rolls

i would like to try making garlic rolls (like cinnamon rolls but not sweet). does anyone have a great recipe?

here's what i was thinking of doing - adapting a recipe...

i thought i would make a sweet roll dough minus the sugar (well maybe keep in 1 or 2 tablespoons...i do want that tender, yeast roll texture that great cinnamon roll dough has along with a hint of sweetness).

for the filling i thought i would make a very dense pesto with fresh basil, parsley, fresh ground parmesan, tons o fresh garlic and maybe a little scallion or shallot and pinenuts. maybe instead of using the olive oil, i will use unsalted room temperature butter so it's kinda more like making a compound butter with a greater herb to butter ratio than butter to herb ratio.

then roll it up jelly roll style. freeze for 45 minutes. cut into rolls and do a slow, refrigerator proof.

after they come out of the oven i would brush them with butter that i've sauteed chopped garlic in until the garlic is slightly gold and crunchy. so it would add texture to the top. i want these to be a butter and garlic delivery system on a great yeast roll.

 do yall think this would work? or would the butter burn before the rolls are cooked? i know with cinnamon rolls, the cinnamon sugar mixture helps to bind the butter. the parmesan may work the same magic with it but i know the herbs will only add liquid and volume to the filling.

suggestions welcome!

Floydm's picture
Floydm

The Strombolini I make from time-to-time are along those lines.

bluezebra's picture
bluezebra

thanks floyd! i will go look at your recipe now!

apers's picture
apers

omg i am so hungry now.  i have no idea if it would work but it still sounds sooooooooo yummy.

 

April 

bluezebra's picture
bluezebra

i know!? i just wonder if the parmesan and the pine nuts would help "set" the butter part of the filling so it all doesn't escape to the bottom of the pan and burn like sticky buns. what do you think about adding a tablespoon of flour to the filling mixture like they do in king's cake? you think that would also help to bind or would it retain a raw flour taste?

dulke's picture
dulke

This recipe does not have sweetness to it, although I think it could be modified - I can just tell you that I have made it with success several times, and it is one that I can recommend. Uses whole cloves of garlic and is baked as an entire loaf, but I rather think it could be baked in the style of cinnamon rolls:

http://www.recipezaar.com/140421

Mini Oven's picture
Mini Oven

Try thickening with bread crumbs.  It works for apple pie too.  

I blanch the garlic first in little boiling water, about one minute if slice or three if whole, it makes them just a little more "nutty."     I like to make garlic rolls but not like classic cinnamon,  I make a pizza round shape with my favorite dough, cut it into 8 or however many triangles.  Put on the garlic mixture and roll up, starting with the wide end, tucking in most of garlic.   Let them rest 10 minutes, stretch into long sticks and proof.  Brush with egg yolk & oil and sprinkle with caraway seeds.   Mini Oven

Susan's picture
Susan

Please send a photo when you can.

Susan

Mini Oven's picture
Mini Oven

I've tried many times.  just saw your note on size.  will take you up on offer of help.  i have a Mac and Tiger OS X 10.4.9 and a newbie.  We need to go to another Forum.  Gotta run and catch a train, be back on Monday.  Take care    Mini Oven

redivyfarm's picture
redivyfarm

It's interesting that you asked about a garlic and butter flavored roll because I have been meaning to look for the above referenced recipe for herb bubble loaf. It was one of my first no-fail recipes and always very popular to take to parties. A quick search brought up a recipe that I recognize as the one I used and I'm sure it's the one because I had to adjust it a bit. I don't know if it would be true for any dough, but in this recipe the dough absorbs the butter as it bakes. I want to try it with olives and mushrooms.

Bread

3-3.5 cups AP flour

2 T sugar

1 tsp salt

1 package or 2 1/4 tsp active dry yeast

1 1/4 cups milk

2T oil

1 egg

--In a large bowl combine 1 1/2 cups of flour with the other dry ingredients. In saucepan heat milk and oil to 120 degrees. Stir warm liquid and egg into flour mixture then beat for 3 minutes at medium speed. By hand stir in the rest of the flour up to 1 1/2 cups, to make a very soft dough. On a floured board knead 2 to 4 minutes.

In a greased bowl set dough, covered with plastic wrap and a towel, to rise at 85 degrees until doubled, 45 to 60 minutes.

Butter/ filling

1/3 cup butter

garlic powder or minced garlic to taste

2T grated parmesan cheese

1T sesame seeds

2T crushed dried Italian herbs or to taste

paprika *(If you want to use this do not put it on top or the bread will brown too much)

Melt butter with garlic.

Punch down dough then pinch off walnut sized pieces. Dip each in the garlic butter mixture and make a layer in the bottom of a tube pan or a bundt pan. Sprinkle half of the seasonings over the first layer. Dip and place the rest of the dough. Pour any remaining butter over all and sprinkle with remaining seasonings.

Cover and let rise in a warm place until light and doubled in size, about 45 minutes.

Heat oven to 375, bake uncovered 30 minutes or until brown and sounding hollow when tapped.

Cool 5 minutes then remove from pan.

Best served warm. Slices will have a marbling of garlic butter and herbs.

You might experiment with this soft dough for rolls. Happy Baking!

subfuscpersona's picture
subfuscpersona

just a thought - would you consider using roasted garlic instead of fresh in your pesto? When I make pesto I prefer roasted garlic to fresh b/c of the more mellow flavor. (On the other hand, since the pesto will be baked into the dough, perhaps roasted garlic vs. fresh garlic in the pesto is less important.)

I like the idea of garlic "cruchies" after the baking.

As others, I would be very interested in how it turns out.

OOPS - this is supposed to be a reply to bluezebra 

 

 

Mini Oven's picture
Mini Oven

Great stuff and always good to mention.   One word of caution, be it fried, roasted, what ever,  burnt is bitter.  If you burn it, don't add it to the dough or cooking and start a new batch of garlic in a clean pan.  Removing the green sprout in the middle will also mild the taste.  Sprouting garlic?  Stick it in the garden, in a few months, each clove will have developed into a nice round young garlic bulb, much like the "chinese round garlic" sold in stores.   Here, they eat all of the garlic, stem blossom, etc.  The just opening blossom with stem is actually served as a steamed table vegetable.    Mini Oven

bluezebra's picture
bluezebra

these turned out fairly good.

1. they were too sweet of a dough for me.

2. i didn't use enough butter on the inside filling.

3. i didnt' let the dough rise enough the final time.

i might try to make a bread pudding with the leftovers since they aren't that great this way and add some lemon zest/juice and artichokes and mushrooms to it so that maybe i can tone down the sweetness of the dough and see if it works.

sooooo....i'm going to repeat the experiment and if they turn out better, i will post piccys this weekend!

redivyfarm's picture
redivyfarm

That sounds really appetising! What a wonderful idea. Have you made something similar before? We collect forest mushrooms in the Fall and are always looking for new ways to enjoy them. This idea sure seems to be a winner!

bluezebra's picture
bluezebra

well i've never made a bread pudding from this type of roll before but i have made savory bread puddings, especially in winter. they are grand, especially when using a little gruyere or aged cheese with the custard, either as a final topping or into the mix. mushrooms are awesome with it, also artichokes. thyme is divine. u have to be a tad careful with rosemary cuz it can easily overwhelm the dish. it's awesome with a standing rib roast or a loin or saddle of something like pork or lamb or venison.

i've made bread pudding (sweet) from leftover cinnamon rolls and it's great. really great. better if made and allowed to macerate overnight before baking the next morning...so i would say, a 6-8 hour soak in the custard is about right.

i'm thinking the same will apply for these rolls but whatever i do with the bread pudding it has to be as if it was meant to have that much garlic cuz it will be strong on the garlic, guaranteed. that's why i'm thinking mushrooms and/or artichokes will be a good match to it.

will let u know the results!

Mini Oven's picture
Mini Oven

is also worth a try with garlic as a filling. ..with butter and sour cream?   Mini Oven

bluezebra's picture
bluezebra

hi mini. i actually did two fillings. the left half of the dough was chopped raw garlic and a very dense pesto made with room temp butter. i spread on the butter pesto very very thinly then topped with the chopped garlic. the second side i melted butter and brushed it onto the surface then toped with roasted garlic and sprinkled with chopped, toasted pine nuts, parmesan and fresh basil. then i rolled it up and refridgerated. then cut into rolls and placed in pan.

here's where it went wrong...i didn't let it rise enough. i also suspect that my dough was not kneaded enough and that maybe i rolled it too thin? as a newbie baker, i don't know how to tell when i've kneaded enough. even going eight to ten minutes never results in dough that looks like it should in the photos on here. it doesn't turn silky satiny. it's still grainy looking and flunks the window pane test. so ...i shall keep trying.

don't know how sour cream would work on this? i would suspect the rolls would get to about 200 degrees so at what temp does sour cream break?

Mini Oven's picture
Mini Oven

That would stabilize the cream.  I tend to use very little butter in my fillings, I want things to stick together.  The idea would be to use mashed potatoes with garlic mixed in.  I use sour cream in my mashed potatoes.   Mini Oven

bluezebra's picture
bluezebra

cool idea! i will try ur suggestion on half of my experiment this week. i'm going to make the preferment today, then will mix the dough tonight before bed and pop it into the fridge overnight. then will let it age all day tomorrow and on friday will take some of it and make the test rolls and make pizza with the other half. i am going to make pizza dough and use that and see if it's the right kind of dough for it.

on one half i will try the sour cream, garlic and potato flakes. on the other side i am going to make more compound butter and use more parmesan cheese in there.

i will hope to take piccys this time, if the dough rises enough! lol. i think i'm only going to roll it out this time to about 1/4 of an inch. last time i was almost an 1/8 of an inch and i think it was wayyyyyyyy to thin!?

bluezebra's picture
bluezebra

i made the rolls again this weekend and decided to make it consistent throughout so that i could make 1 change to it at a time. only i made more than one change...i changed the dough and made a butter/raw garlic filling.

here were the results...

i tried for the first time in a long time, to make kneaded dough. i knead by hand and so i worked and worked and worked the dough. i did let it go through rest periods but it really kept fighting me. very much bounce back and it never go satiny and shiny. i bet i kneaded a total of 20 - 30 minutes. it rose quickly in the beginning but when i indented with a finger it would immediately spring back. i tried using glezer's recipe i found on another technique site. :-/

i rolled out the dough, letting it rest and eaking it out ever so slightly at a time, because the dough fought me. please know that this was many hours later and many rests later. sigh. and i filled it with butter laced with about 5 smashed cloves of garlic, and some dried parsley and a pinch of salt and parmesan.

after that, they went in the fridge still rolled but uncut for 2 hours. then back out, cut and placed in a pan. let them rise until just less than double and cooked them at 375 hoping for a more tender and chewy dough...sigh. they never browned. it looked like dried out old shoe leather. it was a miserable mistake. the only way i can get them to brown is i rewarm them and blast them at 500 for about 10 minutes!

i think i'm very dough challenged. i am breaking down and buying a book. suggestions on the main book i need to follow that instructs from the perspective of hand kneading?

i didn't take piccys cuz they really sucked. oh and the garlic was too strong too. someone mentioned blanching and i may try that. but first i have to figure out how to make dough.

on a brighter note, i did make floyd's daily bread again this weekend using the pure autolyse, stretch and fold method and it made 2 perfectly lovely loaves of bread with an eatable shape (i wouldn't put them into a contest or anything but for home use they rocked). so i know i "can" make bread with no kneading involved...i just don't understand my problems with kneading.