I have baked these cute and melt in the mouth garlic rolls so many times because the kids love these. I have tried with various combinations of herbs and also altering the ratio of maida and wheat flour.
These rolls are for day 2 week 3 of BM #30.
Maida / All Purpose Flour 2 cups
Active Dry Yeast 1 packet (2 1/4 tsp)
Milk 1/2 cup (Lukewarm)
Butter 1 tsp
Oil 2 tsp
Sugar 3 tsp
Salt 1 tsp
Water 1/2 cup (Lukewarm)
Sesame seeds for topping
For Garlic Spread -
Garlic - 4 to 5 cloves, minced
Coriander Leaves, finely chopped 2-3 Tbsp
Butter - 2 tsp (at Room temperature)
Salt as needed
Method Of Preparation -
Dissolve the yeast in about 1/4 cup of warm water and let it proof until it froths up.
In large pan, add the all purpose flour, sugar and salt well.
Rub in the butter and mix well until it crumbly. Mix in the yeast-water.
Also add the Milk little by little to make smooth soft dough.
Add oil, and knead the dough until it becomes soft.
Cover the dough with a wet cloth and leave it for 1 to 2 hrs in a warm place or until it doubles in its size.
Beat down the dough so that the dough is deflated.
On a floured surface, roll the dough into a 3/4 cm - 1 cm thick rectangle, apply the garlic spread generously all over the rectangle.
Now roll the dough like a carpet. Slice the rolled dough into 9 equal parts.
Arrange the pieces with the cut side down, in a greased 9X7 pan, cover and leave it for a second rise for another 30 min.
Sprinkle the sesame seeds on the rolls.
Preheat the oven to 375 F.
Place the rolls in the oven and bake it for 20 to 25 min until, the aroma of garlic spread can be smelt.
Serve the hot and soft Garlic rolls and enjoy!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.