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Garlic Rolls on Table with Garlic Cloves

Our Signature Garlic Roll Recipe

Jul 30, 2016
By: Tomatina Topic: Menu | Recipes

Our garlic rolls have been a signature dish since we opened our doors in 1998.  We bake them fresh daily with with extra-virgin olive oil, oregano, Parmesan and chopped garlic and serve with our homemade marinara or ranch for dipping. Now you can make this award-winning appetizer at home!

Tomatina’s Signature Garlic Rolls
Makes 27 Rolls

Kitchen Aid: bowl, wire whisk and hook attachments
2 Baking Sheets with raised sides (Recommended 12.75 inch by 17.75 inch)
Small Brush
Wheel Pizza Cutter


3 cups lukewarm water
1 ounce fresh yeast or one packet dried yeast
3.5 ounces olive oil
1.5 cups all purpose flour (for the starter)
6 tbsp kosher salt
6 cups all purpose flour + 1 cup to dust on working table
Semolina flour for dusting

Garlic-Infused Olive Oil
8 ounces olive oil
4 tbsp chopped garlic 
2 tbsp dried oregano
Salt and pepper to taste
Grated Parmesan cheese to taste

First, make your rolls.
Grab your two baking sheets and sprinkle a small amount of semolina on each sheet. Set aside. 

Using the kitchen aid with the wire whisk attachment, combine the water, yeast, 2 ounces of olive oil and the first 1.5 cups of four. 

Allow mixture to rest for 15 minutes. 

Once the mixture has rested switch your kitchen aid to the hook attachment and start mixing at a slow speed (level 1). Slowly mix the remaining 6 cups of flour and kosher salt until all ingredients are combined, around 2-3 minutes.

Remove dough from the bowl and place onto working table generously dusted with flour. Shape the dough into a round large ball and cut into 3 even pieces, about 21.5 ounces per piece. Reshape each piece of into a ball. 

Place the dough rounds onto the prepared sheet trays brushing olive oil over each ball. Place plastic wrap and place inside fridge for 12 hours.  

After 12 hours, remove trays from fridge and place them in a warm area to allow the dough to rise, about 30 minutes.

At this time preheat the oven to 375. If available, turn on your oven fan. 

Remove one ball at the time from the trays, and place on a work table dusted with flour. With your palm, gently press the dough until it’s about 9-10 inches in diameter and bout 1.5 inches thick. 

Using a pizza wheel cutter, trim a small amount on all sides of dough to get a square shape, and then cut nine 2x2 square rolls.  Pick up each piece and arrange back onto your tray. Repeat steps with the other 2 dough balls. 

Bake inside oven until golden brown; about 10-12 minutes.

When cooked, place them inside a medium size bowl. Set aside.

The, make your garlic-infused olive oil.
Using a 10-inch sauté pan, heat 8 ounces of olive oil, adding the oregano, chopped garlic, salt and pepper. 

When mixture has reached a golden brown, remove from heat and pour into the bowl with the garlic rolls. Toss well and transfer onto your serving platter.

Sprinkle with as much grated Parmesan cheese as you want and enjoy!   

Tomatina raw garlic rolls dough

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