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Wild garlic butter tear & share rolls
Wild garlic butter tear & share rolls
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Total Time:
1 hour
Preserve wild garlic in seasoned butter for year-round flavor. Pair with soft milk buns for a picnic or BBQ. Let the foraging and baking begin!
Ingredients:
  • 500 ml semi-skimmed milk
  • 7 g active dry yeast
  • 1 tablespoon runny honey
  • 800 g plain flour plus extra for dusting
  • 100 g unsalted butter at room temperature
  • 200 g wild garlic leaves
  • 500 g unsalted butter at room temperature
Instructions:
  • Reserve 2 tablespoons of milk. Warm the remaining milk in a saucepan over medium heat, then pour it into a jug with yeast and honey. Combine and let sit for 10 minutes until frothy. In a large bowl, mix flour and 2 teaspoons of sea salt. Create a well in the center, then add butter, using your fingers to break it into small pieces. Slowly pour in the warm milk, and mix into a rough dough. Knead on a floured surface for 5 minutes until smooth. Transfer to a greased bowl, cover, and let it rise for 1 hour until doubled in size. Lightly oil a 25cm x 35cm roasting tray. Divide the dough into 45 pieces, roll each into a ball, and place in the tray in rows. Cover and let rise for another hour until doubled in size. Preheat the oven to 160°C/325°F/gas 4. Brush the balls with milk and bake on the bottom oven shelf for 30 minutes until golden. For the wild garlic butter, blanch garlic leaves, then blend with butter and salt until smooth. Spread the wild garlic butter over the bread and serve.

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