Garlic rolls

Hello everyone!!!
The last recipe was percieved as difficult by many, maybe due to the length of it. But believe me all, the minute u start getting praises for it after u have made it, u will forget all the pains u took to make it.

After i made the pita bread, i am actually in love with making breads. I love how yeast makes the bread rise and the entire procedure of making a bread is like a stress buster. Specially , after the dough rises, and then u have to punch it to remove the trapped air, i think of all my worries and insecurities and punch it with all my might. Its a lovely feeling, and i feel so much lighter. Making bread is so relaxing.

I had garlic rolls somewhere, and fell in  love with the beautiful shape it takes. It looks like small roses gathered together and peeping out of the baking tray. Its very easy to make and once made, doesnt take much time to finish off. 

Ingredients:

4 cups all-purpose flour (maida)
1 cup warm milk
2 tsp. instant yeast or 21/2 tsp of dry active yeast*
¼  tsp. baking powder
1 tsp. sugar
2 tsp. salt
1 egg
2 tbsp. melted butter
4 tbsp. oil
2 tbsp. milk powder
¼ cup warm water (you might need a little more or less)

Garlic filling:

INGREDIENTS

2 tbsp. room temperature butter
2 tbsp. freshly chopped coriander/parsley
pinch of salt n pepper
¼ tsp. garlic paste or some finely chopped garlic according to ur taste

 You can make extra garlic butter and save it for garlic bread or garlic toast. It stores beautifully in the fridge for up to a week.

INSTRUCTIONS

Sieve the flour, then add milk powder, baking powder, sugar, yeast and salt. Then add the oil and butter and the egg, and mix together. Now add all the milk. Start kneading together and gradually add the water a little at a time. You might not need it all, so add it sparingly until your dough is nice and soft. Knead for a good 8-10 minutes. The more you knead it the softer the rolls will be. This is my favourite part where i think of all the bad vibes around me and push it off.

Touch a bit of oil with your fingertips and apply all over the ball of dough. Cover in a bowl and set aside for 40mins to an hour for it to double in size.

Divide the dough into two balls. Punch it to release the trapped air, and feel all your problems release out of ur system.. Keep one ball covered whilst you are working on the other one. Dust some flour on your working surface and roll it out into a rectangular shape, about quarter inch thickness. Using the back of a spoon, apply your garlic filling all over the surface. Then roll up the dough from the longer side, like a swiss roll.

Cut the roll into about 8 pieces. Place them close to each other on a greased baking dish. Repeat with the other ball of dough.

Once all the rolls are done, brush the remaining garlic butter on the tops and cover loosely with cling film or a towel, let the rolls double in size. Then pre-heat your oven at 180 C. You can brush some egg on the rolls if you like, and you can sprinkle some sesame seeds on it. Bake for about 25 minutes or until golden on top.

When you remove the rolls, keep them covered under a kitchen towel for about 10 minutes to further soften them. Serve warm!

Irfaan loves it and so does kkabir ( my nephew).


* warm 1/4 cup water, make sure its not hot, add dry active yeast to it. Cover with cling and keep aside for 10 mins till it becomes frothy. Yeast is ready to use.