Garlic Rolls


YIELD: 16 rolls

    • 1 ½ cups ( 225 gr) of bread flour
    • 1 cup (150 gr) of all-purpose flour
    • 1 packet (.25 oz, 7 gr) of active dry yeast
    • 1 teaspoon of sugar
    • 1 cup (250 ml) of water
    • 1½ teaspoons of salt
    • 2 tablespoons of unsalted butter
    • 2 tablespoons of olive oil
    • 2 garlic cloves (or more), minced
    • 1/2 tablespoon of dried oregano leaves


    TIME: preparation: 15 minutes, inactive: 2 hours, baking: 20 minutes

    In the bowl of a food processor, add the bread flour, the all-purpose flour, the yeast and sugar.

    Pulse a few times to combine.

    Warm up the water, and while your food processor is on (I have a "dough" mode on mine) add about 3/4 cup of the water. Process for about one minute.

    Add the salt to the remaining 1/4 cup of water. Mix well with a spoon until the salt is dissolved.

    Add the rest of the water some at a time, or until the dough comes together in a ball.

    If the dough doesn't come together in a ball, add one teaspoon of water (or more if necessary).

    Process for a few minutes, until the dough is smooth and elastic.

    Place the dough into a bowl, cover with plastic wrap and a kitchen towel on top.

    Let it sit in a non drafty area for at least one hour. I place mine inside the oven (NOT turned on, of course).

    Move the dough to a lightly floured counter, and cut into 16 (mostly equal) pieces.

    Roll each into a ball and place in an oven pan (I used a 10.5 inch,26.5 cm  quiche pan) lined with parchment paper.

    Leave some space around each roll.

    Let the dough rise again for at least one hour.

    Preheat the oven to 425°F (220°C).

    Melt the butter in a small skillet (or microwave). Brush the rolls with the melted butter.

    Bake the rolls for about 12 minutes.

    In a small bowl, combine the olive oil, minced garlic and oregano.

    Brush the rolls with the mixture, and bake for an additional 5 minutes or so, until golden brown.

    Remove from the oven,and serve.