Bake 9a: Rolled Garlic Bread

For the showstopper, the bakers were asked to bake 12 sweet rolls and 12 savoury rolls in 6 hours. 

For the savoury portion I am going to take the idea of cinnamon rolls (yum!) and the pepperoni rolls from Old Chicago (anyone?) and make a rolled garlic bread. I used a basic bread roll dough, and then amended with a garlic butter filling. They are a touch more work than your grocery store garlic bread but goodness they are worth it! I made 12 but they were large, so next time I will cut them into 18 and see if the size is more reasonable.

Ingredients

Dough

1 cup whole milk, room temperature

2 1/4 teaspoons (1 packet) active dry yeast

4  cup all purpose flour

1/4 cup granulated sugar

2 teaspoons salt

2 large eggs

3 tablespoons butter, room temperature

Filling

1/2 cup softened butter

4 tablespoons chopped garlic

1/2 teaspoon chili powder

1/4 cup shredded parmesan

1 tablespoon chopped parsley

Optional (and delicious) topping

4  tablespoons butter

2 tablespoons chopped garlic

1 teaspoon granulated garlic

1 tablespoon chopped fresh parsley

Combine the milk, yeast, and sugar in a small bowl and allow to sit until frothy and activated, about 10 minutes. If your yeast doesn't do anything... it is dead. I am sorry. You need to get new yeast. I keep a jar of active dry yeast in the fridge as it saves better there.

In the stand mixer, with the dough hook, combine the milk mixture and all the remaining dough ingredients until it comes together. Knead on high for 8-10 minutes, until you have a smooth, soft dough. If completing by hand, the mix with a wooden spoon in a large bowl, then knead until you have a soft smooth dough that passes a windowpane test.

Oil a bowl and place the dough in the bowl, roll it about so it is lightly covered with oil, cover with plastic wrap or a lid and prove until it has doubled in size, about 1 hour. I use a lidded proving bucket for all my bread so I can see most clearly when it has doubled.

Deflate the dough and transfer to a lightly oiled work surface. Roll into a large rectangle about 1/4 inch thick. The thinner the dough, the more spirals of garlic goodness! Mix the filling ingredients in a small bowl and then spread across the rectangle, leaving one long edge clear. Roll into a tight log, pinching the end to ensure a good seal. Cut the log into 12 even pieces and place in a greased 9 by 13 pan. Spray a piece of plastic wrap with cooking spray (so it won't stick) and cover the rolls. Allow them to prove for at least 1 hour until they have doubled in size. 

Preheat the oven to 350 degrees near the end of the proving time, setting the rack at the lower middle position. Bake 30 minutes until the rolls have puffed up and are nicely browned. Allow to cool while you make the topping.

In a small saucepan, melt the butter, adding the remaining ingredients and cooking for 3-5 minutes until the garlic is soft. Brush over the buns. 

Enjoy!