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Garlic bread mini rolls on the barbecue
35 m active | 2 h 35 m total
Nutrition facts per serving:
  • Energy in kcal about 216
  • Fat about 8g
  • Carbohydrates about 29g
  • Protein about 5g
This is needed
This is needed for 12 pieces
  • 1.5 tsp salt
  • 500 g white flour
  • 0.25 cube yeast (approx. 10 g)
  • 6 sprigs thyme
  • 3 dl water
  • 4 sprigs flat-leaf parsley
  • 1 tbsp olive oil
Garlic butter
  • 100 g butter
  • 2 garlic clove
  • 4 sprigs thyme
  • 0.5 tsp salt
  • 4 sprigs parsley
  • Apron, Bowl, Brush , Cooking spoon, Garlic press, Knife, Measuring cup, Pan, Tablespoon, Teaspoon, Timer, small bowl, Cutting board, Kitchen scales, Barbecue, grilling pan
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And that's how it's done
And that's how it's done
Place the flour and salt in a bowl, mix. Crumble in the yeast, mix in. Pull the leaves off the herbs, chop finely, add to the flour and mix. Pour in the water and oil, mix, knead for approx. 5 mins. to form a soft, smooth dough. Cover and leave to prove at room temperature for approx. 1½ hrs. until doubled in size.
Divide the dough into 12 portions, shape each into a long strand of approx. 30 cm, shape into mini rolls, place on baking paper, allow to prove again for approx. 15 mins. Grease two grill trays, place the mini rolls on them
Garlic butter
Melt the butter in a pan. Crush the garlic into the butter. Pull off the thyme and parsley leaves, chop finely, mix in, add salt to taste.
Barbecue (charcoal, gas, electric barbecue)
Barbecue the mini rolls with the lid on over/on a medium heat (approx. 200 °C) for approx. 10 mins. Spread a little garlic butter on the mini rolls, finish barbecuing for approx. 5 mins. Remove, spread with the remaining butter.