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    Garlic and Herb Damper Rolls

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    Garlic and Herb Damper Rolls

    These are called 'damper' rolls because they were traditionally cooked on open fires, which were 'damped' down to a moderate heat to bake them.

    • Vegetarian
    • Preparation time: 15-20 minutes, plus 1 hour for proving
    • Cooking time: 15 minutes to 20 minutes
    • Total time: 30 minutes to 40 minutes 40 minutes

    Serves: 6


    • 500g Waitrose Very Strong Canadian White Flour
    • 7g pack easy-blend yeast, such as McDougalls Fast Action Dried Yeast
    • 1 tsp salt
    • 2 tbsp Greek yogurt
    • 2 tbsp extra virgin olive oil, plus extra for greasing
    • 50g butter, softened
    • 1 tbsp chopped mixed fresh herbs, such as parsley, basil, oregano
    • 2 cloves garlic, crushed


    1. In a large bowl, mix together the flour, yeast and salt. Place the yogurt and olive oil in a measuring jug and make the quantity up to 350ml with hand-hot water. Stir to combine. Add to the dry ingredients and mix until it forms a ball.
    2. Knead the dough for 5-10 minutes or until smooth and elastic. Place in a clean, lightly greased bowl and cover. Leave in a warm place for 1 hour or until risen and doubled in size. Knead the dough for 1-2 minutes, then divide into 12 and set aside. In a bowl, mix together the butter, herbs and garlic. Prepare the barbecue or preheat the oven to 200°C, gas mark 6.
    3. Press each piece of dough into a disc 1-2cm thick. Divide the flavoured butter between them. Gather up the sides of each disc, making the dough into a ball and enclosing the knob of butter. Turn the dough over and carefully flatten again. Repeat with each one.
    4. Wrap each roll separately in a large parcel of foil, leaving enough room for the bread to rise while cooking. Place on the barbecue rack, or directly on the cooler coals around the edges, or in the oven, for 15-20 minutes or until cooked through. Leave in a warm place for 5 minutes before opening the parcels and eating warm.

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