Garlic Rolls


This was my first attempt to make bread and I was very happy with the results. I have been waiting to bake bread for quite some time but didn’t dare to actually bake one. I had read about the unreliable quality of yeast you get in India that doesn’t proof up well so didn’t want to take a chance. My friend Ivy got a bottle of imported yeast for me and I just kept it in the pantry for months together. The other day I saw this recipe on Anna Parabrahma and  really liked the look of the bread and it was so easy to make. I made this on one Sunday afternoon and we had it with Milos Minestrone soup (I will post this recipe soon).  We all liked it at home so did my friends at office. A special thanks to Anjali of Anna Parabrahma for the recipe and thanks to Ivy for getting me the yeast.

Ingredients – 

3 cups Maida/All Purpose Flour,

1 cup water,

1 tbsp active dry yeast,

1 tsp salt,

2 tbsp sugar,

2 tbsp refined oil,

20 cloves of crushed garlic,

25gms of softened Amul butter,

½ cup finely cut coriander leaves

2 tbsp sesame seeds

Method –

Warm about 1/2 cup of water just about warmer than body temp. Add a teaspoon of sugar and yeast to it. Leave it alone to froth for 10 mins.

Mix flour, yeast, rest of the ½ cup water, sugar and salt. Knead until smooth and lump free. Include oil and knead again for 5 mins. Grease lightly a clean bowl with little oil, place the dough ball in it and leave it to rest until doubled and airy. Approximately 45 mins.

Then sprinkle some flour on the counter and knead the proofed dough for 5 mins. Divide into four equal parts. Roll into balls and then roll out flat into 4 sheets in an elongate form like a rectangle. Do this one at a time. All sheets should be of the same size.

Spread the garlic butter. Sprinkle the cilantro. Roll up tight and keep aside.

In this manner, roll up all 4 sheets.

Then place all the rolls parallel to each other horizontally. In case one of them is short roll further to elongate. All four should be same sized. Cut into pieces. I got 16 rolls in total.

Place them side up, line the rolls in a baking tray. Cover the tray with a cling film and let them proof for another 1 hr.

Once the rolls double up they will fill up all the gaps.

Brush the doubled rolls with molten butter.

Lastly top up with sesame seeds.

Preheat the oven for 10 mins at 180 deg centigrade.

Bake for 15 mins or a little more till the top is golden.  Pull out of the oven and lay it to cool. Serve when warm.


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