The Gourmet Mama

The other day, as a treat for my husband who is 100% carnivore, I made steak sandwiches. We had no bread, so I whipped up these savory rolls to serve as the base for the sandwiches. They turned out so well that I ended up making them again, just for eating with butter, they were that good!

I’ll post the steak sandwich recipe tomorrow, but for now, this bread can be made a day ahead of time, though we used it right out of the oven. It’s delicious and fast . . . it took less than an hour to whip these babies up.

Oregano Garlic Rolls

Makes 6

1 1/4 c. warm water
2 Tblsp. sugar
1 tsp. salt
1/4 c. oil
3-4 c. flour (start with 3, add more if dough is sticky)
2 Tblsp. yeast
1 T. garlic powder
1 T. dried oregano

Mix the yeast, sugar and warm water in a bowl. Let sit for five minutes.

In a larger bowl, mix remaining ingredients. Add the yeast mixture and mix until the dough pulls away from the sides of the bowl. Flour a board and knead the bread on it, adding more flour if necessary to get the right consistency. Set aside, covered with a tea towel to rise, 10 minutes.

Meanwhile, preheat the oven to 350°. When the bread has risen for ten minutes, punch it down, knead it again and divide into six parts. Form each one into a six inch long roll and place on a baking sheet. Sprinkle with oregano and salt.

Bake the rolls for 10-15 min. or until they sound hollow when you tap the tops.

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