My Adaptation

Using the same recipe I used to make Homemade Bread (With No Need To Knead), I made one small alteration and the end result was top notch.

Cooked to perfection.

–⋅ o ♥ o ⋅–

Can you guess what I may have done differently?

They looked amazing with both sesame seeds and poppy seeds on top.

Yes, they were cooked to perfection and weren’t burnt on top.

They also looked just like sourdough rolls when cut open.

Any idea what I might have done differently?

Here’s a clue – they smelt incredible.

Just like overgrown sliders – Yum, Yum!

And they tasted just as incredible too.

Give up?

Ok, the magic ingredient I added was garlic. I added just two teaspoons of minced garlic to the lukewarm water before mixing it through the dry ingredients. After the ‘dough’ sat beneath glad wrap (cling wrap) for three hours, the aroma was impressive.

After the first 30 minutes in the oven, it was tantalising, and when they came out of the oven, it was mouthwatering. We could hardly wait to eat them.

Dean and I are quite partial to garlic – we love it – and I often buy garlic bread rolls. Actually, I prefer to buy garlic bread rolls to plain ones, so it was an easy decision to make adding minced garlic to a batch of rolls I was ‘whipping up’ for lunch today.

I could get used to making these on the weekends and will certainly be including my own little adaptation again.

Author: Clare

Ever-expanding one star at a time, my cosmos is a galaxy of thoughts and creativity where you can find poetry, short stories, photography and so much more.

14 thoughts

    1. Hey Nancy. If you own a cast iron dutch oven, I thoroughly recommend this recipe. But . . . the bread/rolls must be consumed (preferably) when hot, or within 24 hours. I think making these will become a regular ‘thing’ in our house on Sundays, and I’m already dreaming up other variations 🙂

      Liked by 1 person

    1. Hi Sue, 🙂 we had two each, but in our defence, they were smaller than a regular roll and just slightly bigger than a dinner roll.


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