had got me with those Pull apart rolls. It took me time to actually try it out is all my fault. This recipe is a keeper and I am going to make it repeatedly.
I am adding this recipe here to the Remake category, that stands for the recipes that I tried from other blogs and that have helped expand my repertoire, and what I did with the recipe. While I referred to Nags recipe, I doubled the measure of ingredients to serve a family of six. Now when I am writing this post I realized Suhaina of My Singapore Kitchen had originally made with the same measures as me. I however used only half the butter as Suhaina. I prefered to slather the garlic butter and sprinkle the cilantro before rolling up, just to give it more air to improve the layered effect with less butter. I get the yeast to bubble up before mixing with the dough as I use active dry yeast, its easier to mix a liquid than dry globules. This enable a homogenous proofing of the dough. To liven up the rolls further I added finely chopped green chilies.
Thanks to both the cooks they turned out a hit with the family. Even before I could get a picture, 4 pieces were gone. These pictures are not just to tease you, go try them out, listen to me or you will regret.
For the bread
3 cups Maida/ White flour
1 cup water
1 tablespoon active dry yeast (Blue bird brand)
1 teaspoon salt
2 tablespoons sugar
2 tablespoons Olive oil
For the Filling
15 to 20 cloves garlic chopped fine
25 gms of Amul butter softened
Mix together in a bowl to use later
For the sprinkles inside
1/2 cup chopped cilantro
4 green chilies chopped fine
2 tablespoons sesame seeds
Making the dough
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.
In a large bowl measure out the flour. Add the bubbly yeast. Add rest of the 1/2 cup water. Add the rest of the sugar and salt. Knead untill 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. Under tropical conditions it take anything from 30-45 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.
Divide the garlic butter, the cilantro and chopped green chilies equally to be used in the 4 sheets.
Spread the garlic butter. Sprinkle the green chilies and cilantro.This way we need less butter and still get lovely layers.
Roll up tight and keep aside.
In this fashion. 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. Then cut into 3 inch parts like shown here. I got 20 rolls this way.
Now cut side up, line the rolls in a baking tray. I used a 9X11 inch tray for this. 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 25 mins or a little more till the top is golden. Pull out of the oven and lay it to cool.
No sooner you do that hands will reach out to grab a warm bite into these buttery pillowy garlic rolls. Four of mine were gone in a swish and had to keep the rest away for a soup and rolls dinner that night.
Recommending you must try.