Bruschetta (Heart-Shaped Garlic Rolls)

These heart-shaped garlic rolls are technically misnamed (real Italian bruschetta is grilled bread with toppings), but the name doesn’t matter once you bite into them: soft, enriched yeast dinner rolls brushed with crushed garlic and olive oil, baked to a golden, garlicky finish. The heart shape makes them ideal for Valentine’s Day dinners, anniversaries, or any meal where you want to surprise someone with a thoughtful detail.

The enriched dough (eggs, milk, and olive oil) gives these a softer, richer crumb than standard dinner rolls, closer in spirit to a brioche than a baguette. Two rises (about an hour each) give the yeast time to develop a deep, slightly sweet bread flavor. The garlic brush after shaping (and again midway through baking, if you want extra bite) is what carries this beyond a plain dinner roll.

Pro Tips

• Warm the milk and water to about 110°F (43°C) before adding to the yeast. Too hot kills the yeast; too cool and it won’t activate.
• Roll the dough to about ½ inch thick before cutting. Too thin and the hearts dry out; too thick and they won’t cook through.
• Use a sharp cookie cutter and press straight down. Twisting seals the edges and prevents rise.
• Brush a second coat of garlic oil during the last 5 minutes of baking for an even more pronounced garlic flavor.

Variations

• Sprinkle with grated parmesan before baking for cheesy garlic rolls.
• Add 2 teaspoons of dried Italian herbs to the dough for an herby twist.
• Cut into other shapes (stars, leaves, flowers) for holidays beyond Valentine’s Day.