Wild Garlic Rolls with the Thermomix® work through a folded dough structure. We stack three layers of yeasted dough on top of each other with wild garlic oil in between. During baking, this creates visible air pockets. The rolls are soft inside and crispy outside, without the wild garlic burning.
We have been baking these rolls every wild garlic season for years. The Thermomix® blends the fresh wild garlic with olive oil into a spreadable paste in 15 seconds at speed 8. By hand it would take longer and the texture would be uneven.
Wild Garlic Rolls with the Thermomix®
Ingredients 0 / 9 ✓
- 100 g Provolone cheese
- 300 g water
- 1/2 cube fresh yeast
- 1 1/2 tsp salt
- 1 pinch sugar
- 450 g flour, type 550
- 130 g wild garlic
- 130 g olive oil
- 1/2 tsp freshly ground pepper
Instructions 0 / 9
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1
Chop the cheese.
Add the cheese in pieces to the mixing bowl, chop for 6 sec / speed 8 and set aside.
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2
Add water, yeast, 1 tsp salt and sugar to the mixing bowl and heat for 3 min / 37°C / speed 1.
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3
Add the flour and knead for 4 min until a smooth dough forms. Transfer the dough to a bowl, cover and leave to rise in a warm place for 30 minutes.
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4
Wash the wild garlic leaves, tear into pieces and place in the mixing bowl together with the olive oil, 1/2 tsp salt and pepper. Chop for 15 sec / speed 8.
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5
Roll the dough out on a floured work surface into a square and cut into 6 strips.
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6
Spread four dough strips with the wild garlic oil.
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7
Stack two spread dough strips on top of each other, then cover with one unspread dough strip.
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8
Grease a casserole dish with a little oil. Cut each layered dough stack into five pieces and place in the casserole dish. Sprinkle with cheese, cover with the lid and leave to rise in a warm place for another 15 minutes.
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9
Preheat the oven to 220°C top and bottom heat. Place the covered casserole dish on the lower shelf and bake the wild garlic rolls for approx. 45 minutes.
Tip: Instead of Provolone, you can also use Fontina or another semi-firm cheese. If your family prefers more cheese, grate 200 g in the first step and spread half of it over the dough strips with the wild garlic oil in step 2.
Video
Nutrition per serving
Why the dough layers matter
The folded structure is the reason these rolls work so well. You roll the yeasted dough into a square and cut it into 6 strips. Four strips are spread with wild garlic oil, two are left plain. Then you layer: spread, spread, plain. This arrangement creates three dough layers with two oil layers in between during baking.
If you spread all the strips, the wild garlic oil would be on the outside and burn in the oven. With an unspread top layer, the oil is protected between the dough. The wild garlic keeps its green colour and its flavour stays bold rather than bitter.
Provolone as the cheese base
We use Provolone because it melts with a nice pull without becoming greasy. The Thermomix® chops it into fine shreds in 6 seconds at speed 8. Fontina or another semi-firm cheese works too, but Provolone has the mildest flavour and does not overpower the wild garlic.
If your family likes more cheese, double the quantity to 200 g and spread half of it directly over the wild garlic oil before folding. The rest goes on top before the second rise.
Kneading the yeasted dough in the Thermomix®
The yeasted dough needs two proving phases. After 4 minutes in kneading mode the dough is smooth and elastic. The first prove of 30 minutes makes the dough supple enough to roll out. If you shorten this time, the dough will tear when rolling and the strips will be uneven.
The second prove of 15 minutes happens in the casserole dish after folding. This gives the rolls their volume. Without this phase they stay flat and dense instead of light.
Casserole dish instead of baking tray
We bake the rolls in a covered casserole dish. The lid retains moisture in the dough and stops the surface browning too quickly. On an open baking tray, the rolls would turn hard on the outside before the inside is cooked through.
The lower shelf in the oven at 220°C top and bottom heat ensures even heat from all sides. After 45 minutes the crust is golden brown and the layers inside are fully cooked.
How to prepare fresh wild garlic
Wild garlic must be washed thoroughly because sand gets trapped between the leaves. We tear the leaves into rough pieces before blending. Whole leaves wrap around the blades and are not chopped evenly.
The ratio of 130 g wild garlic to 130 g olive oil produces a spreadable paste. Less oil makes the mixture too thick to spread, more oil runs out of the dough when folding.
How long do the rolls keep
The rolls taste best fresh. In the fridge they keep for 2 days in an airtight container. Warm them up for 5 minutes at 180°C before serving to make them crispy again.
Freezing works well after the first bake. Leave the rolls to cool completely, then freeze in freezer bags. To reheat, bake straight from frozen at 200°C for 15 minutes.
Goes well with: herb butter, hummus and tzatziki.
Also worth trying: pretzel rolls with the Thermomix®.
More Thermomix® bakes: braided loaf, flatbread, spelt baguette
