garlic herb rolls garlic herb rolls Israeli Kitchen These garlic herb rolls are pint sized, perfect for a little taste without filling up too much, and no guilt if you go for seconds. (Photo: Sarah F. Berkowitz)

Garlic herb rolls

Heavenly homemade rolls seasoned to perfection.

  • Yield: 2 dozen
  • Prep time: 1 hour
  • Cook time: 30 minutes

With all the flak about carbs these days, enjoying a fresh, hot, homemade roll once in a while is an act to be treasured and savored. In the old days it was standard to have bread with a meal; not so much in 2015.

But for those who dare to break bread, homemade and high fiber is the only way to go. These garlic herb rolls are pint-sized, perfect for a little taste without filling up too much, and no guilt if you go for seconds. They also make great sliders for all manner of mini sandwiches – from hamburgers to grilled veggies and sprouts.


  • 7 teaspoons dry yeast (3 packages)
  • 1 cup warm water
  • 1 tablespoon sugar
  • 7 cups white whole wheat flour
  • 1 1/2 cup warm water
  • 1/2 cup oil
  • 1/2 cup sugar
  • 1 tablespoon salt
  • 1 egg, for egg wash
  • 2 tablespoons olive oil, for egg wash
  • Sea salt, garlic powder, onion powder and dried dill


In a small bowl, combine yeast, 1 cup water and tablespoon sugar. Allow to sit for 10 minutes.

Meanwhile, mix flour, water, sugar, oil and salt in large bowl.

Add yeast mixture to flour mixture and knead until smooth. You may need to add up to an extra cup of flour if dough is sticky, but try to add as little as needed. Too much flour will affect the fluffiness and taste of the rolls.

Cover and allow to rise for 30-40 minutes.

Punch down dough, cover, and allow to rise for another 20-30 minutes.

Punch down dough. Divide dough in four equal pieces. Divide each quarter into six equally-sized pieces, yielding 24 dough balls.

To form knots: Sprinkle counter or work space with a generous amount of garlic powder, dill and onion powder (these spices will get worked into the dough as you roll out and form the knots).

Using the palm of your hand, roll out each ball into a thick strand, approximately 5 inches long. Cross ends over each other.

Tuck the left strand tip over and through the hole, and right strand under and then up through the hole where the tip will rest. (See photo below for illustration of each step.)

forming knots out of doughForming knots out of the dough is an easy four-step process. (Photo: Sarah F. Berkowitz)

Place rolls on parchment lined baking sheet. Allow to rise for 20-30 minutes.

Beat egg with oil, 1 teaspoon sea salt, and a hard dash of garlic powder and dill.

Using a pastry brush, coat the top and sides of each roll with egg wash.

Garlic herb rolls before baking.The rolls should be evenly coated in herbs before baking. (Photo: Sarah F. Berkowitz)

Bake at 350° for 20-25 minutes or until rolls are golden on top. Allow to cool on wire racks.

These rolls freeze well. Defrost out of the bag or in an uncovered container to eliminate any moisture. 

Related Topics: Baking

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen