Herb & Garlic Dinner Rolls Recipe

For Herb Rolls :
 • Bread Flour – 900g 
 • le’sourdo® RoggenArte – 100g 
 • Cold Water – 550ml to 600ml 
 • Fresh Yeast – 30g 
 • Sugar – 75g 
 • Salt – 18g 
 • Unsalted Butter (softened) – 60g 
 • Fresh Garlic (minced) – 20g 
 • Dried Herb Mix – 20g 

For Garlic-Herb Topping: 
 • Olive Oil – 45ml 
 • Fresh Garlic (minced) – 10g 
 • Fresh Herbs (chopped) – 15g 

In the bowl of a spiral mixer, combine the bread flour, rye sourdough powder, sugar, salt & dried herbs. Crumble in the fresh yeast and pour in the cold water. Mix on low speed for 4 minutes until a shaggy dough begins to form. Increase to high speed and mix for 6–8 minutes. During this time, gradually add the softened butter and finely minced fresh garlic. Continue mixing until the dough is smooth, strong & elastic. The dough should be tight and not slack. Transfer it to a lightly oiled container, cover, and bulk ferment in a warm place for 40–50 minutes, or until puffy and active. 

Turn the dough onto a lightly floured surface and divide into 25–30 g portions. Pre-shape each piece into a small round and let rest covered for 10–15 minutes to relax the gluten. Proceed to final shaping: for knots, roll into 6-inch ropes and tie loosely; for rosettes, coil a longer rope like a snail shell; or re-shape into tight rounds. Place shaped rolls on parchment-lined trays with 1–2 inch spacing. Cover and proof for 45–50 minutes until visibly risen. 

Pre-heat the oven to 190°C (375°F). While proofing, prepare the garlic-herb topping by mixing olive oil, 10g minced garlic and chopped fresh herbs. Just before baking, brush each roll with the garlic-herb mixture. Bake at 190°C for 12–15 minutes or until deep golden brown. Once baked, cool briefly on a wire rack and serve warm.