Myself and my daughter baked these garlic rolls some 10 months back. The pictures were in my folder waiting to be posted for such a long time. Since the pictures were taken with my old point and shoot camera, I did not feel like posting it. But the recipe is too good. This is my first attempt in making breads and I was happy that it turned out super soft and flavorful.
|soft and flavorful garlic rolls|
Garlic Rolls from scratch
Grease and flour the pan.
Proofing of Yeast – Proofing is done to see if the yeast is fresh and active.
Dissolve a little sugar (1/4 tsp) in lukewarm water. Add active dry yeast and stir it to dissolve.
Leave it undisturbed for 10 minutes. After 10 minutes, if the yeast is good, it will bubble and foam up. If it does not become foamy, your yeast is not working. Probably the yeast used was old or the water you added was too hot or too warm or too cold.
Mix together flour, sugar, salt, yeast with warm water and knead until you get a smooth dough.
Then add oil to the dough and knead well again. When you press with your finger, the dough should bounce back to its original shape. Kneading the dough is very important. You can check this video on how to knead bread dough. Apply oil on the dough and place it in a greased bowl. Cover it with a cling film or a kitchen towel and allow it to rise for 45-50 minutes undisturbed.
Meant time we will prepare the garlic spread. Mix salted butter, grated garlic and coriander leaves together to form a paste. Your garlic spread is ready.
After 50 minutes – The bread dough has doubled its initial size (pic below). Knock down the air in the dough with your fist. (punch the dough)
Now roll the dough (1/2 inch thick) using a rolling pin more like a rectangle. Dust flour to prevent it from sticking.
Apply around 1-1/2 tbsp garlic spread on it.
Now roll it with the garlic spread inside. Cut it into 2 equal halves, then further cut that 2 parts into 2 again. So you will be having 4 rolls.
Place the rolls in a greased baking pan with the cut side up as shown in the picture. Apply the remaining garlic spread on top. Brush the rolls with milk or egg if preferred. Sprinkle sesame seeds and leave it covered and undisturbed for another 20 minutes.
In the meantime, preheat the oven at 180 degree C for around 15 minutes.
Bake for 20-25 minutes or until the top starts browning and you get a nice aroma of roasted garlic and bread.
Soft and flavorful garlic bread is ready. Have it as such or with soup for dinner.
The quantity of water depends on the brand of flour used. It may be a little more or a little less than 1/2 cup of water.
If you want a soft bread, use good quality fresh yeast.
The garlic spread can be stored in the refrigerator for a week.
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