apigeonnapie: Garlic Bread Rolls

Saturday 12 April 2014

Garlic Bread Rolls

Well to begin with let me confess I have been liberal with my use of butter and garlic. The roasted garlicky buttery aroma permeated my house and I was walking on clouds. If you want you can scale down the garlic and butter. However for once, just once, I suggest you indulge and go overboard.

And another thing: “knead”. The more you knead the softer your rolls will be. I kneaded for about 20 minutes.

Ingredients

1 ½ cup flour

1 ½ tsp yeast

½ cup warm water (you might need a little more while kneading)

½ tsp salt

1 tbsp sugar

1 tbsp olive oil

For the garlic spread

100 gm butter, very soft

12 garlic pods, minced

Pinch of salt

Mix the sugar and warm water. Sprinkle the yeast and leave it for about 10 minutes for it to bloom.

Meanwhile mix together the flour, salt and olive oil. If the yeast blooms successfully then use that water to make dough. If required add some more water.

It is better to use a flat surface to knead. You can work on the kitchen counter or on a large chopping board. Knead well for about 15 minutes.

To test whether the bread will be soft enough take a small ball of dough and pull it apart. If it tears easily it means you have to knead some more to activate the gluten. If it stretches smoothly then it means you are done.

Cover and keep it for at least an hour till it doubles in size.

Punch the dough knocking out the air, cover and keep for another 10 minutes.

Make two portions of the dough. Roll one out into a thin chapatti. Mix the butter and minced garlic. Spread the butter on the rolled out dough.

Remember the butter should be super soft but not melted as it will start running out when you roll the dough.

Now, starting from one end, roll up the dough into a thin tight cylinder.

Cut even spaced roundels.

Repeat the procedure with the other portion of the dough.

Grease a baking dish. Place the roundels keeping some space between them because they will rise further.

Once all the dough has been used up and the baking dish is full, cover and keep for half an hour. The roundels will now be big and plump and joined to each other.

If you have any garlic butter left drizzle it on top. And if you have used it all up, like I did, go make some more because you need those garlic bits on top.