These super soft pillowy rolls are great for entertaining. The creamy garlic butter works fantastically with the zesty fresh thyme. Straight forward and easy to make. 


Makes approx. 12 rolls


560 grams (4 cups) high grade flour
1 Tablespoon salt
1 Tablespoon yeast Edmonds Surebake
400ml warm water

7 cloves of garlic, minced
100 grams butter, softened
25 stems of fresh thyme
Sea salt & cracked pepper


Place the flour and salt in the bowl of the electric mixer. In another bowl combine the warm water and Edmonds Surebake, mix well and leave for 5 minutes or until bubbling.

Add the yeast and water to the flour, using a dough hook knead until dough is smooth and shiny. 

Place dough on a clean floured surface and knead with your hands for 2 minutes. Place dough in a large bowl dusted with flour, cover and set aside in a warm spot for 2 hours or until doubled in size. 

Divide dough into 12 even pieces, knead and shape into balls and place on a baking tray 1cm apart. Cover and leave to rise for an hour. Preheat your oven to 180°C.

Place the rolls in the oven and bake for 25-30 minutes or until golden brown. 

Whip together the softened butter, minced fresh garlic and salt and pepper. 

Once the rolls have cooled slight, cut a straight line down the middle of each row and evenly spread the whipped butter into the rolls. Using a pastry brush, brush the tops of each rolls with any remaining rolls, this will give them a nice shine. Stuff with sprigs of fresh thyme and return to the oven for 5-7 minutes. 

Best served hot! 

These can be made a few hours in advance and then returned to the oven for 5 minutes to reheat.