Crusty Garlic Rolls

I promised I would post the recipe for these rolls. They are based on the Cheddar and Dill Beer Rolls I made back in January. I got this fabulous recipe from Lysy over at Munchkin Mail.

This time I wanted to bake some garlic and herb rolls to serve with my Tagliatelle Alfredo with Fine Beans and Mushrooms. Boy, was that a garlicky few days. I am sure there must have been an exclusion zone around Graham and I! We were infection fighting stinkers! But those rolls sure tasted good, so it was worth inflicting eau de garlic on everyone we met.

Now that I have been back to look at lysy's post again, I can see I used pretty much the same recipe, with just a few differences on the herb front, so it may be worth checking out Lysy's Garlic Beer Bread, to see which version you prefer or better still, try both.

Crusty Garlic Rolls

3 cups plain flour
1 tbsp baking powder
1 tbsp sugar
1 tsp salt
2 tbsp dried chives
1 tbsp dried dill
2 cloves garlic, finely chopped
300ml/1 ¼ lager or beer
1 egg, beaten
2 tbsp water

Preheat the oven to 190°c/375°f/GM 5.

Sift the flour and baking powder into a large bowl. Add the sugar, salt, herbs and garlic, mix lightly. Gradually pour in the lager, stirring as you go. Do not over mix. Once just combined, you will have a stretchy mixture. Divide into a muffin tray (mine was silicone, so I didn't have to line or grease the tray. Brush with a glaze of water and egg, then bake in the oven for 35-40 minutes until golden brown. Cool for a few minutes in the tray, then move to a wire rack.

These are lovely served while they are still warm.

Makes 8 crusty rolls

I just love this recipe. It is a great, last minute standby. So easy to make. There is no kneading or leaving to rise, just bish, bash bosh and they are ready! It is worth keeping some lager in the house, just in case.


  1. Yum! I'm so glad that you posted this ... because now I know how to ask for a biscuit in this country - I just ask for a roll! ;)

  2. Ooh! Okay, I see D. has already, said this, so I will refrain. I'll just say something about the pretty chives in the picture. I will not say that Holler made biscuits. I won't. Not at all.

  3. I can just imagine the wonderful aroma permeating from your kitchen Holler!!

  4. Hey, that's a breakthrough Davimack :)

    I can see your lips twitching Tanita :)

    It was a great smell Val :)

  5. That's exactly why I prefer quick breads, too--they are fast and easy, and I actually prefer the more substantial texture. And what's wrong with eau de garlic?? ;)

  6. they look divine and I love how easy they are. You should send this in for Bread Baking Day - the theme is Quick Breads.

  7. They look great Holler, the texture looks really light yet substantial too - yum!

  8. Mmm, crusty garlic rolls look and sound fantastic. Holler, we are totally on the same wavelength!

  9. I have never baked with beer, & had been wanting to for some time now. But just the plain beer breads were not tempting me enough. Yeah! this looks right:-)I like how they kinda oozed out of the pan .. LOL

  10. Isn't it just the best recipe?! I'm so glad it's doing you so well. I tried it again this week with lots of fresh rosemary and made as a load. It was lovely and airy - though a bit crumbly to slice. I'm wondering whether differently flavoured beers might different undertones of flavour as well.

  11. That should, of course, say 'made as a loaf'. Although a 'load' of this bread would be pretty good too!

  12. Holler those went straight into my 'to try' folder!

  13. The rolls look so good I wanted to grab one right out of the pan.

  14. These look so good — I can almost smell them baking. Crusty rolls are my favorites, and being so fast and easy just adds to their charm.

  15. I can't believe I never thought to use a quickbread type recipe for a roll!

  16. mmmmmmmm, garlic! Sorry, I'm having a Homer moment!
    These look lovely and I can just imagine dipping a piece of garlic roll into a bowl of soup. Yum!

  17. Ooh I love garlic and these rolls look all homey and rustic = delicious! Love the idea of no kneading too!

  18. Oh Oh Oh! those look amazing! Well done... again! :)

  19. Oh those do look crusty, how wonderful!

  20. Those sound great Holler. I have a few variations in mind myself.

  21. I don't have much to comapare to Ricki, because I don't make bread very often, but this one is so good, I am now loath to move on from it!

    Thanks Arundathi, I have not heard of this event before.

    Thanks C!

    I am liking you more and more Elyse :)

    They are really good with cheese and herbs too Soma :)

    Hi Lysy, I bet different beers would change the flavour. Rosemary was a good choice. chunks of potato would have been good in that one too. I hope you posted it. I am going off to see!

    Good stuff Sylvie :)

    Too late, they are all gone Joan. I took them for lunch to work and they didn't have make my locker pong, but they tasted great :)

    It's the ease of making them that thrills me Andrea! So little effort for such superb results.

    Hi Pam, That Lysy is a clever girl!

    Thanks A & N :)

    I liked your homer moment CC :)

    Hi Anne, The no-kneading and no waiting is great in my opinion too!

    Thanks Jo :)

    Hi Nic, they were! Lovely and crusty, but nice and soft inside.

    I am eager to see what you come up with Lisa :)

  22. yum - sounds fantastic and I'm so happy to have a recipe for a savoury dinner roll that is simple to put together and quick to make. it makes home-made rolls a real option over the bought ones. hooray and can't wait to try it. thanks.

  23. Here's the stuff about the event:

    And here's this months' event announcement:

    It's lots of fun!

  24. Your plates are always so elegant and full of flavour.

  25. Thanks for the link Arundathi :)

    Thank you Cynthia :)

  26. These look so great and I love that there is zero rising time.

  27. Oh my these look amazing. I love that last picture with the roll coming out of the tin!

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