Inn On The Twenty’s Fresh Herb and Garlic Rolls

There’s nothing quite like the aroma of freshly baked bread paired with the bright flavours of summer herbs. This recipe, courtesy of Pastry Chef Jayne Inouye of Inn On The Twenty, brings together rich butter, roasted garlic and fresh parsley for a comforting yet seasonal roll. Perfect for al fresco entertaining, these rolls add a warm, homemade touch to any summer table.

Fresh Herb and Garlic Rolls

Serves 12 people

Ingredients for Dough:

180 g Warm milk
12 g Yeast
40 g White sugar
57 g Melted butter
1 Egg yolk
360 g All purpose flour
5 g Salt

Ingredients for Filling:

70 g Butter, room temperature
1 Head of garlic, roasted – see tips
170 g Grated cheddar cheese
25 g Fresh parsley, chopped

Method:

1. In a mixing bowl, bloom the yeast in warm milk. Once foamy, whisk in the remaining wet ingredients until fully combined.
2. Add the flour and salt on top of the wet mixture. Using a stand mixer fitted with a dough hook, mix on medium speed for about 5 minutes, or until a soft, cohesive dough forms.
3. Transfer the dough to a lightly greased bowl, cover, and let proof for 1–2 hours, or until doubled in size.
4. Turn the dough out onto a lightly floured surface and roll into a 13 x 9-inch rectangle.
5. Evenly spread the room temperature butter over the surface, leaving a ¼-inch border around the edges.
6. Spread the roasted garlic over the butter, then sprinkle with cheese and fresh parsley (or preferred herbs).
7. Starting from the long edge, roll the dough tightly into a log. Trim the ends (without filling) and cut into 1-inch slices.
8. Place the rolls into a parchment-lined 12 x 12-inch pan. Tuck the loose tail of each roll underneath to prevent unraveling.
9. Cover and let rise for about 30 minutes, or until the rolls have doubled in size.
10. Bake in a preheated 350°F oven for 20–25 minutes, or until golden brown.

Tips:

1. Feel free to substitute the parsley with any fresh herbs you have on hand. You can also elevate the filling with seasonal additions like roasted red peppers, sautéed zucchini, or caramelized onions all make delicious complements.
2. How to roast a head of garlic: simply wrap your garlic head with a tablespoon of olive oil in some tin foil and bake at a 400°F for one hour. Once cooled, squeeze the cloves out of the head, they should be soft and spreadable.