Saturday, 23 June 2012

102. garlic rolls

comfort food on a rainy day

  I love garlic bread. There have been days when I have finished off 6 to 8 slices of garlic bread without realizing it. There is something comforting about hot bread and nice garlicky butter melted on top. However, instead of the normal garlic bread I decided to make these garlic rolls. Goes well with soup, salad and hot masala tea or coffee, that's if you don't mind your mouth smelling of garlic. These rolls turned out superbly soft. I came across this recipe on the internet and combined a few to make my own version.



GARLIC ROLLS
10 rolls

3 cups plain flour
1¼ cups lukewarm water
1 tbsp instant dry yeast
1 tsp sugar
1 tsp salt
2 tbsps olive oil
1 tsp sesame seeds
8 cloves of garlic
1 green chilli
3 tbsps soft butter
2 tbsps chopped fresh coriander
¼ tsp salt
extra olive oil for greasing and applying on the rolls
extra flour for dusting

  1. Put flour in a big bowl. Add sugar, salt and yeast and mix well.
  2. Rub oil into the flour.
  3. Make a dough using the lukewarm water. The dough should be soft.
  4. Place the dough on a floured board or worktop and knead it for nearly 10 minutes. If you have a dough machine, then knead it for 5 to 7 minutes. The dough should be soft, silky and smooth.
  5. Make the dough into a round ball. Take a bit of oil and smear the dough with it and also lightly grease the bowl. Place the dough into the bowl. Cover and place in a warm place till it becomes double the size. This will take about 2 to 3 hours. 
  6. In the meantime prepare the garlic butter. Grind garlic, coriander and chilli in a herb mill.
  7. Add the paste to the butter. Add salt. Mix well and divide into 2 parts.
  8. When the dough has risen, take it out from the warm place. Punch the dough down lightly using your knuckles. 
  9. Divide the dough into 2 parts.
  10. Using flour, roll out one part into a  rectangle approximately 12" by 10". Smear one part of the butter onto to it. Roll the dough into a log shape. Cut the log into 5 equal parts.
  11. You will need a 9" x 12" tray. 
  12. Take each roll and apply oil on the sides and top using a pastry brush. Place them into the greased tray, quite near to each other.
  13. Repeat the procedure with the remaining dough.
  14. Sprinkle the top with sesame seeds. Leave the tray in a warm place till the rolls become double the size. They will be stuck to each other. 
  15. Preheat the oven at 180°C. Place the tray in the oven and bake for 20 to 25 minutes till the rolls appear golden brown on top.
  16. Using a spatula, gently lift the whole set of rolls and place on a wire rack to cool for a bit or serve immediately. 
Tips :
  • If you want you can place the rolls far apart to bake as individual rolls. 
  • If you use normal dry yeast then you will have to let it ferment in lukewarm water and sugar for 10 minutes.
  • Try half plain flour and half wholewheat flour.
  • If the dough is not soft ( should stick slightly to your fingers when you knead it) the rolls will turn out dry. While kneading the dough smear your hands with oil.
  • I have a 9"x 9" tray so I placed 9 rolls into it. One left over roll was baked separately.
You may want to check out the following :
feta olive basil bread
cinnamon rolls
dinner rolls
Sending this recipe to the following event :



citrus spice and all things nice

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Post a Comment

Thank you for stopping by. Your comments are valuable to me.

Saturday, 23 June 2012

102. garlic rolls

comfort food on a rainy day

  I love garlic bread. There have been days when I have finished off 6 to 8 slices of garlic bread without realizing it. There is something comforting about hot bread and nice garlicky butter melted on top. However, instead of the normal garlic bread I decided to make these garlic rolls. Goes well with soup, salad and hot masala tea or coffee, that's if you don't mind your mouth smelling of garlic. These rolls turned out superbly soft. I came across this recipe on the internet and combined a few to make my own version.



GARLIC ROLLS
10 rolls

3 cups plain flour
1¼ cups lukewarm water
1 tbsp instant dry yeast
1 tsp sugar
1 tsp salt
2 tbsps olive oil
1 tsp sesame seeds
8 cloves of garlic
1 green chilli
3 tbsps soft butter
2 tbsps chopped fresh coriander
¼ tsp salt
extra olive oil for greasing and applying on the rolls
extra flour for dusting

  1. Put flour in a big bowl. Add sugar, salt and yeast and mix well.
  2. Rub oil into the flour.
  3. Make a dough using the lukewarm water. The dough should be soft.
  4. Place the dough on a floured board or worktop and knead it for nearly 10 minutes. If you have a dough machine, then knead it for 5 to 7 minutes. The dough should be soft, silky and smooth.
  5. Make the dough into a round ball. Take a bit of oil and smear the dough with it and also lightly grease the bowl. Place the dough into the bowl. Cover and place in a warm place till it becomes double the size. This will take about 2 to 3 hours. 
  6. In the meantime prepare the garlic butter. Grind garlic, coriander and chilli in a herb mill.
  7. Add the paste to the butter. Add salt. Mix well and divide into 2 parts.
  8. When the dough has risen, take it out from the warm place. Punch the dough down lightly using your knuckles. 
  9. Divide the dough into 2 parts.
  10. Using flour, roll out one part into a  rectangle approximately 12" by 10". Smear one part of the butter onto to it. Roll the dough into a log shape. Cut the log into 5 equal parts.
  11. You will need a 9" x 12" tray. 
  12. Take each roll and apply oil on the sides and top using a pastry brush. Place them into the greased tray, quite near to each other.
  13. Repeat the procedure with the remaining dough.
  14. Sprinkle the top with sesame seeds. Leave the tray in a warm place till the rolls become double the size. They will be stuck to each other. 
  15. Preheat the oven at 180°C. Place the tray in the oven and bake for 20 to 25 minutes till the rolls appear golden brown on top.
  16. Using a spatula, gently lift the whole set of rolls and place on a wire rack to cool for a bit or serve immediately. 
Tips :
  • If you want you can place the rolls far apart to bake as individual rolls. 
  • If you use normal dry yeast then you will have to let it ferment in lukewarm water and sugar for 10 minutes.
  • Try half plain flour and half wholewheat flour.
  • If the dough is not soft ( should stick slightly to your fingers when you knead it) the rolls will turn out dry. While kneading the dough smear your hands with oil.
  • I have a 9"x 9" tray so I placed 9 rolls into it. One left over roll was baked separately.
You may want to check out the following :
feta olive basil bread
cinnamon rolls
dinner rolls
Sending this recipe to the following event :



citrus spice and all things nice
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No comments:

Post a Comment

Thank you for stopping by. Your comments are valuable to me.