Garlic Herb Rolls

These make great dinner rolls – just make sure everyone at the table has one … there are 12 cloves of garlic in this recipe! We realize that this picture isn’t that fabulous…but we were in a hurry to eat them while they were hot! Can you blame us?


12 large garlic cloves, peeled                                  $1.20

1 1/2 cups milk + 2 tablespoons                            $0.26

4 cups all-purpose flour                                            $0.28

1 teaspoon salt                                                              $free-ish

2 1/2 teaspoons active dry yeast (1 package) $0.33   

1 1/2 teaspoons herbs*                                             $0.06* 

2 tablespoons canola oil                                           $0.09

1 large egg, lightly beaten                                        $0.11

1 dash Coarse sea salt**                                            $free-ish

                                                                   Total Cost = $2.33

Place whole garlic cloves and 1 1/2 cups milk in a saucepan over medium heat. Bring to a boil, then reduce the heat and simmer for 15 minutes (watch carefully to make sure the milk doesn’t boil over!). Remove from heat and cool slightly. Place milk and garlic in a blender/food processor and pulse to puree garlic. Set aside.

Whisk together flour, salt, yeast and herbs in a large bowl. Add the milk mixture and the oil and egg to dry ingredients. Mix with a wooden spoon to form a dough.

Turn the dough out onto a lightly floured work surface and knead until soft and smooth, about 3 minutes.

Lightly grease (with olive oil or butter) a large mixing bowl. Place the dough in the bowl and turn over twice to make sure the grease coats the dough. Set the bowl in a warm area and cover. Let the dough rise until it doubles in size, about 1 hour.

Preheat oven to 425 degrees F.

Coat a baking sheet with nonstick cooking spray or olive oil. Set aside.

Turn dough onto a work surface. Knead gently for a minute or two. Form into 8 rolls. Place the rolls on the prepared baking sheet. Lightly score top of rolls with a knife. Cover and let rise for another 15 to 30 minutes. Brush rolls with reserved milk. Sprinkle with sea salt.

Bake until rolls are golden brown, about 15 to 20 minutes. Transfer to a wire rack. Let cool. Yield: 8-10 rolls.

*A note on the herbs: You should have an herb garden by now, especially if you are a loyal 2frugalfoodies reader. If you get your herbs for this recipe from said garden, consider them free. If you don’t have an herb garden yet, use an italian herb mix, or herbs de provence. Note: dried herbs are much more potent than fresh herbs, so use a little bit more than recommended if using all fresh. We did a mix, half fresh, half dried, and these rolls turned out great.

**A note on sea salt: This is the perfect example of why Trader Joe’s is fabulous. They have an insanely good deal on ground mediterranean sea salt. If you like coarser salt, check your local grocery store. Surprisingly, you can also find this at the Dollar Tree from time to time. How’s that for frugal??

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