Whole Wheat Herb Rolls Recipe – Garlic & Chili Flakes Bread

Last Updated on 4 months by Neha Deshmukh

Whole Wheat Herb Rolls Recipe – Garlic & Chili Flakes Bread

Introduction

There’s just something so comforting about the smell of freshly baked bread, isn’t there? Especially when it’s infused with fragrant herbs and a hint of garlic! I remember the first time I made these whole wheat herb rolls – my kitchen smelled amazing, and my family devoured them in minutes. They’re soft, fluffy, and packed with flavour. This recipe is a little twist on classic Indian breads, bringing in a lovely Mediterranean vibe with the herbs. Trust me, you’ll want to make these again and again!

Why You’ll Love This Recipe

These aren’t your average rolls. They’re made with whole wheat flour for a healthier twist, bursting with aromatic herbs, and have a subtle kick from chili flakes. They’re perfect for a weekend brunch, a side with your favourite curry, or just a cozy evening snack with a cup of chai. Plus, they’re surprisingly easy to make – even if you’re not a seasoned baker!

Ingredients

Here’s what you’ll need to create these delightful rolls:

• 3 cups whole wheat flour (approx. 375g)
• 1 tsp instant yeast (approx. 3g)
• ½ cup lukewarm milk (120ml)
• ¼ cup lukewarm water (60ml)
• 3 tbsp salted butter (45g), melted
• 2 tsp sugar (approx. 8g)
• 2 tsp fresh garlic paste
• ½ tsp salt (approx. 3g)
• 1 tsp dried oregano
• 1 tsp dried rosemary
• 1 tsp dried basil
• 1 tsp red chili flakes

Ingredient Notes

Let’s talk ingredients! Using whole wheat flour adds a lovely nutty flavour and a boost of fibre – it’s a small change that makes a big difference. Don’t be afraid to experiment with different types of whole wheat flour too!

The herb blend is where the magic happens. Oregano, rosemary, and basil create a classic Mediterranean flavour profile that complements the whole wheat beautifully. Feel free to adjust the amounts to your liking.

And those chili flakes? They add a subtle warmth that’s just delightful. In India, we love a little spice with everything! Speaking of Indian breads, you’ll find regional variations everywhere – from the fluffy pav of Mumbai to the flaky lachha paratha of Punjab. This recipe is my little way of blending those traditions with global flavours.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, let’s wake up the yeast. In a small bowl, mix ½ cup lukewarm milk with 1 tsp yeast and 2 tsp sugar. Give it a gentle stir and let it sit for about 5 minutes, until it gets nice and frothy. This tells you the yeast is alive and ready to work its magic.
2. In a larger bowl, combine 3 cups of whole wheat flour, the oregano, rosemary, basil, chili flakes, 2 tsp garlic paste, and ½ tsp salt. Give it a good mix.
3. Now, pour in the frothy yeast mixture and the remaining ½ cup lukewarm milk. Start kneading! Gradually add the ¼ cup lukewarm water, a little at a time, until the dough comes together. It will be a bit sticky, and that’s okay.
4. Add the 3 tbsp melted butter to the dough and continue kneading for about 5-7 minutes, until it becomes smooth and elastic. This is a good arm workout, I promise!
5. Place the dough in a lightly greased bowl, turning it to coat. Cover the bowl with a clean cloth or plastic wrap and let it rise in a warm place for about 45 minutes, or until doubled in size.
6. Once the dough has risen, gently punch it down to release the air. Divide the dough into 6-8 equal-sized pieces.
7. Arrange the rolls in a greased baking tin. Cover them again and let them proof for another 30 minutes. This second rise is key for fluffy rolls!
8. Preheat your oven to 200°C (392°F). Brush the tops of the rolls with a little milk.
9. Bake for 20-25 minutes, or until the rolls are golden brown and sound hollow when tapped.

Expert Tips

• Don’t skip the proofing steps! They’re essential for a light and airy texture.
• If your dough is too sticky, add a tablespoon of flour at a time until it’s manageable.
• For extra flavour, brush the baked rolls with melted butter immediately after removing them from the oven.

Variations

• Vegan Adaptation: Substitute the butter with vegan butter and the milk with plant-based milk (like almond or soy).
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend designed for baking. You might need to adjust the liquid slightly.
• Spice Level Adjustment: If you’re not a fan of spice, reduce the amount of chili flakes or omit them altogether. Or, if you like it hot, add a pinch of cayenne pepper!
• Festival Adaptations: These rolls are fantastic during festivals like Diwali or Christmas, served alongside festive meals.

Serving Suggestions

These rolls are incredibly versatile! They’re delicious served warm with:

• A bowl of hearty soup
• Your favourite Indian curry
• A simple salad
• Just a smear of butter and a sprinkle of herbs

Storage Instructions

• Room Temperature: Store leftover rolls in an airtight container at room temperature for up to 2 days.
• Refrigerator: For longer storage, keep them in the refrigerator for up to 5 days. Reheat gently before serving.

FAQs

What type of flour is best for these rolls?

Whole wheat flour is ideal for the flavour and nutritional benefits, but you can also use a blend of whole wheat and all-purpose flour if you prefer a lighter texture.

Can I make these rolls ahead of time?

You can prepare the dough ahead of time and let it rise in the refrigerator overnight. Just bring it to room temperature before shaping and baking.

How can I adjust the sweetness of the rolls?

The recipe has a minimal amount of sugar to activate the yeast. If you prefer sweeter rolls, you can add another teaspoon of sugar to the dough.

What’s the best way to store leftover rolls to keep them fresh?

An airtight container is key! Wrapping them tightly in plastic wrap also helps.

Can I freeze these rolls after baking?

Yes! Let the rolls cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag. They’ll keep for up to 2 months. Reheat in the oven or microwave.