Garlic Spring Onion Rolls

The first and last time I tried baking bread was maybe 7 years ago and I am not kidding when I tell you that the rolls I made back then looked absolutely fantastic๐Ÿ‘‡๐Ÿฟ๐Ÿ‘‡๐Ÿฟ๐Ÿ‘‡๐Ÿฟ.

But…..and this is a big BUT… I just could not bite into them. If you are a self taught baker (or cook), you know it’s often too much work to try and find out why your bread is hard to eat, especially if you are busy with a bunch of other things. So over the years, I’ve just found it easier to find and buy good quality bread and buns. Until last week, that is.

I decided to give this bread baking thing another try and was pleasantly surprised at the results….glistening, soft and buttered to perfection rolls.

garlic and spring onion rolls
garlic spring onion rolls

I was actually hoping for softer and fluffier rolls but was really happy with how these turned out. I am definitely committing to perfecting them with time.

These rolls are perfect for dunking in soups; like this pumpkin soup or this carrot and cumin soup. I also spread this egg salad over it and danced to the moon and back ๐Ÿคญ because it tasted so good๐Ÿ˜„๐Ÿ˜„. They also go well as an accompaniment to salads and savory baked goodies.

Baking these garlic spring onion rolls took for ever๐Ÿคฆ๐Ÿฟโ€โ™€๏ธ, even with the use of instant dry yeast which I thought would speed things up. I don’t own a mixer so everything was by hand -a good work out that was. I felt that I’d built up some arm muscle. Hehe. Working with a stand mixer fitted with a dough hook will definitely make things muxh easier. Then there was the part where I had to flatten the dough into a ribbon and use my fingers to roll it into the bun…eh banange!!! And let’s not forget the time the dough has to rest.

All this time, however, meant nothing when the aroma of the baking buns started wafting through my mansion. Mmmm…mmm….mmmm…and the taste of that first hot roll was worth the labor and waiting.

I was a little apprehensive about working with yeast, but hey, there is a second time for everything.๐Ÿ˜Š. So I faced the challenge with boldness and ease which counts for something in the kitchen.

Making bread is most definitely a labor of love. I can assure you though, there is nothing quite like bread you make yourself.๐Ÿ˜€



Isaiah 43: 1-5 on garlic rolls


Makes: 10 medium rolls | Preparation time: 1 hour 55 minutes | Cooking time: 25 minutes | Total time: 2 hours 20 minutes

garlic spring onion rolls


  • 1 tsp Instant dry yeast
  • 11/2 tbsp Sugar
  • 1/2 cup Warm milk
  • 1 large Egg, whisked
  • 1 cup Wheat flour
  • 3 tbsp Unsalted butter at room temperature
  • 3/4 tsp Salt
  • 1/2 tsp Garlic powder
  • 3 tbsp Spring onions, chopped finely


  1. Place the yeast, sugar and milk in a large mixing bowl and stir using a wooden spoon. Add the whisked egg and stir
  2. Add the flour and then the butter, mixing after each addition.
  3. Finally stir in the salt, garlic powder and spring onions.
  4. Continue mixing with the wooden spoon for about 5 minutes or until the dough is very soft and does not stick to the sides of the bowl.
  5. Cover the bowl with cling film and leave it to rest for 90 minutes.
  6. Remove the dough from the bowl and onto a floured surface. Shape it into a ball and cut into 10 pieces.
  7. Using a rolling pin, flatten each piece into a ribbon and roll the ribbon into an oval bun.
  8. Lightly grease some parchment paper, line a baking pan and place the buns on the paper. Cover and leave to rest for 30 minutes.
  9. Glaze the rolls with egg.
  10. Bake in an oven preheated to 180ยฐC for 25 minutes.

3 thoughts on “Garlic Spring Onion Rolls

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