Garlic Pull - apart Rolls

Garlic Pull – apart rolls

Makes: 8

Please use standard measuring cups and spoons. Fresh ingredients for best results.

Ingredients

For yeast:

A piece of advice at the start itself (this is the lesson learnt from my many disasters) – If the yeast is not fermenting as described – never go any further. The flour won’t rise. Get a new pack of yeast and start all over again.

5 tablespoons warm water (75 ml)

3 teaspoons (1 tablespoon) sugar

1 teaspoon active dry yeast (please use fresh packet)

Method

For yeast:

Dilute 1 teaspoon active dry yeast with 5 tablespoons warm water and 3 teaspoons sugar. Gently stir well. Let it stand for 15 minutes, until it fermented / well risen and doubles in quantity.

For the dough:

400 g / 2 cups (Indian standard measuring cup of 200 ml / 8 oz capacity) all purpose flour (maida)

1/2 teaspoon salt

2 teaspoon butter + 50 ml milk

Extra 3 tablespoon milk

1 teaspoon extra butter (to grease baking tray)

1 st stage:

For the dough:

Melt 2 teaspoons butter in 50 ml medium hot milk and keep aside.

Place 2 cups of flour in a large bow l(or first add 1 1/2 cups of flour and later adjust with remaining 1/2 cup flour), and stir in salt. Make a well in the centre, and pour milk – butter mix and fermented yeast mixture. Knead into a dough. Sprinkle 1 - 3 tablespoons of reserved milk if required until you have a soft moist dough that can be handled well and soft. Turn out onto a floured surface, and knead for at least 10 minutes (make an extra soft dough – softer than a soft toy). Return to the bowl, cover with a wet towel (wet towel and dough should not touch each other) and let rise until doubled in size, about 1 to 1 1/2 hours.

For the garlic paste:

2 tablespoon garlic paste

2 tablespoon butter

3 tablespoon finely chopped mint and coriander leaves

In a small bowl, mix all the ingredients and keep it ready.

2 nd stage

Punch the dough down. Turn onto a floured surface; cover and let rest for 15 minutes.

3 rd stage:

Sprinkle some dry flour and roll dough into a sheet of 25 cm in length and 20 cm in width. Spread garlic – butter – herb paste evenly from top to end. Roll from one end to another (see those photos above and below).

Now the roll is cylindrical in shape (gently make a perfect cylindrical shape)and cut into 8 pieces.

4 th stage:

Grease a baking dish with 1 teaspoon butter.

Arrange the prepared rolls in a greased baking dish. Cover it and let it rise in a warm place until doubled, for about 30 - 45 minutes. Leave 1 - inch gap between each roll.

Preheat oven (OTG) at 375 * F or 190 * C.

Apply little milk; brush over rolls. Bake at 375° *F or 190 *C for 18 - 22 minutes or until golden brown. Remove from pan to a wire rack to cool. Serve with any accompaniment of your choice.