Think garlic bread style Cinnamon rolls and you are not far wrong for these, light, garlicky, delicious tear and share rolls.  They joined a bubbling lasagne (made by the wonderful hubby I would like to add) and a Parmesan dressed salad for Sunday Lunch in our house.  The kids love tear and share breads and they can often be seen trying to sneak another piece onto their plate. 

The original recipe calls for parsley to be sprinkled over the garlic butter but the sad, droopy looking bunch at the supermarket didn't inspire me to buy it so I opted for some dry oregano instead.  Not as vibrant a green colour in the bread but tasty nevertheless- feel free to use either. 

GARLIC BREAD SWIRLS

INGREDIENTS

• 350g All Purpose flour
• 25g butter
• 3/4 tsp salt
• 1 tsp fast action dried yeast
• 250ml hand hot water

GARLIC BUTTER

• 50g butter, melted and cooled
• 2 garlic cloves, crushed
• a squeeze of lemon juice
• 2 tablespoons chopped parsley (or 1 tsp dried oregano)
• salt and black pepper

METHOD

1. Lightly grease a shallow baking tin. 
2. Place the flour in a bowl and rub in the butter.  Stir in the yeast and salt.  Make a well in the centre and add enough water to make a soft dough.
3. Turn out onto a unfloured work surface and knead until smooth (about 10 minutes).  Place in an oiled polythene bag for 10 minutes to give the dough a chance to relax.
4. Lightly flour the work surface and roll the dough out to 35 x 25 cm.  Mix together the garlic butter ingredients apart from the parsley and spread it evenly over the dough, right up to the edges. Scatter over the parsley and the season lightly. 
5. Roll the dough tightly from the long edge and pinch the seam together to seal.  Using a sharp knife, cut into 12 equal rolls.  Turn the pieces onto their side (swirls up) and place in the oiled baking dish.  Cover and prove in a warm place until doubled in size. 
6. Pre-heat the oven to 220 C/425 F.
7. Bake the bread for 15-20 minutes until golden.  Allow to cool slightly and then tear, share and enjoy!