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Sage and garlic twists

Australian Gourmet Traveller recipe for sage and garlic twists.

By Emma Knowles
  • 20 mins preparation
  • 15 mins cooking plus cooling, proving
  • Serves 12
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Sage and garlic twists
These fluffy, garlic-scented rolls are great served warm alongside soup. You can make them a day ahead and heat them just before serving.


  • 90 ml olive oil
  • 15 garlic cloves, thinly sliced
  • ¼ cup coarsely chopped sage
  • 480 gm “00” flour (3¼ cups)
  • 2 tsp caster sugar
  • 12 gm dried yeast (about 1½ sachets)
  • For brushing: milk


  • 1
    Heat 60ml oil in a small saucepan over medium heat, add garlic, sauté until very tender (1-2 minutes), stir through sage, remove from heat, season to taste and cool.
  • 2
    Combine flour, sugar, yeast, garlic mixture and 1½ tsp sea salt in the bowl of an electric mixer fitted with a dough hook and mix to combine. With motor running, add 300ml lukewarm water and remaining oil, knead until elastic (6-8 minutes), transfer to a lightly oiled bowl. Turn to coat, cover and rest in a warm place until doubled in size (30-45 minutes).
  • 3
    Preheat oven to 180C. Knock back dough, divide into 12 pieces, then roll each piece on a lightly floured surface into a 30cm-long cylinder. Join ends, then twist into a figure-eight. (Alternatively, form each piece into an oval-shaped roll.) Place on a baking tray lined with baking paper, stand until risen (15-20 minutes), brush with milk, dust with flour and season to taste. Bake until golden and cooked through (10-12 minutes).
  • Author: Emma Knowles