GARLIC ROLLS :
For the dough you will need
4 cups all-purpose flour
1 cup warm milk
2 tsp instant yeast
quarter tsp baking powder
1 tsp sugar
2 tsp salt
1 egg
2 tbsp melted butter
4 tbsp oil
2 tbsp milk powder
quarter cup warm water (you might need a little more or less)
Garlic filling:
2 tbsp room temperature butter
2 tbsp freshly chopped coriander/parsley
pinch of salt
quarter tsp garlic paste or some finely chopped garlic
1-2 very finely chopped green chilli (optional)
TIP: If you want the garlic filling more 'potent' and garlicky, add more garlic. You can play around with the filling ingredients, using more or less butter, more or less herbs etc...as you prefer it. You can make extra garlic butter and save it for garlic bread or garlic toast. It stores beautifully in the fridge for up to a week.
Sieve the flour, then add milk powder, sugar, yeast and salt. Then add the oil and butter and the egg, and mix together. Now add all the milk. Start kneading together and gradually add the water a little at a time. You might not need it all, so add it sparingly until your dough is nice and soft. Knead for a good 8-10 minutes. The more you knead it the softer the rolls will be.
Touch a bit of oil with your fingertips and apply all over the ball of dough. Cover in a bowl and set aside for 40mins to an hour for it to double in size.
Divide the dough into two balls. Keep one ball covered whilst you are working on the other one. Dust some flour on your working surface and roll it out into a rectangular shape, about quarter inch thickness. Using the back of a spoon, apply your garlic filling all over the surface. Then roll up the dough from the longer side, like a swiss roll.
Cut the roll into about 8 pieces. Place them close to each other on a greased baking dish. Repeat with the other ball of dough.
Once all the rolls are done, brush the remaining garlic butter on the tops and cover loosely with cling film or a towel, let the rolls double in size. Then pre-heat your oven at 180 C. You can brush some egg on the rolls if you like, and you can sprinkle some sesame seeds for decorative purposes. I even dusted some black pepper powder on some. Bake for about 25 minutes or until golden on top.
When you remove the rolls, keep them covered under a kitchen towel for about 10 minutes to further soften them. Serve warm
For the dough you will need
4 cups all-purpose flour
1 cup warm milk
2 tsp instant yeast
quarter tsp baking powder
1 tsp sugar
2 tsp salt
1 egg
2 tbsp melted butter
4 tbsp oil
2 tbsp milk powder
quarter cup warm water (you might need a little more or less)
Garlic filling:
2 tbsp room temperature butter
2 tbsp freshly chopped coriander/parsley
pinch of salt
quarter tsp garlic paste or some finely chopped garlic
1-2 very finely chopped green chilli (optional)
TIP: If you want the garlic filling more 'potent' and garlicky, add more garlic. You can play around with the filling ingredients, using more or less butter, more or less herbs etc...as you prefer it. You can make extra garlic butter and save it for garlic bread or garlic toast. It stores beautifully in the fridge for up to a week.
Sieve the flour, then add milk powder, sugar, yeast and salt. Then add the oil and butter and the egg, and mix together. Now add all the milk. Start kneading together and gradually add the water a little at a time. You might not need it all, so add it sparingly until your dough is nice and soft. Knead for a good 8-10 minutes. The more you knead it the softer the rolls will be.
Touch a bit of oil with your fingertips and apply all over the ball of dough. Cover in a bowl and set aside for 40mins to an hour for it to double in size.
Divide the dough into two balls. Keep one ball covered whilst you are working on the other one. Dust some flour on your working surface and roll it out into a rectangular shape, about quarter inch thickness. Using the back of a spoon, apply your garlic filling all over the surface. Then roll up the dough from the longer side, like a swiss roll.
Cut the roll into about 8 pieces. Place them close to each other on a greased baking dish. Repeat with the other ball of dough.
Once all the rolls are done, brush the remaining garlic butter on the tops and cover loosely with cling film or a towel, let the rolls double in size. Then pre-heat your oven at 180 C. You can brush some egg on the rolls if you like, and you can sprinkle some sesame seeds for decorative purposes. I even dusted some black pepper powder on some. Bake for about 25 minutes or until golden on top.
When you remove the rolls, keep them covered under a kitchen towel for about 10 minutes to further soften them. Serve warm
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