So lets weekend my college friends & me had a small reunion where we baked the banana cake & these garlic rolls.
These were the 1st few things I baked & was loved by everyone. So when I was asked to demo some bread recipe, I chose this simple one. This is an eggless recipe & really easy to follow. “Baking is a science” & if you have the right ingredients measured properly, you can hardly go wrong. This recipe is by Nags from Edible Garden (http://www.cookingandme.com)
- All Purpose Flour/Maida – 1.5 cups
- Luke Warm Water- ½ cup + a little extra
- Yeast – ½ tbsp (I used dry yeast)
- Salt – 1 tsp
- Sugar – 1 tbsp
- Olive Oil – 1 tbsp + for greasing
- Soften Salted butter – approx. 5 tbsp (You can use more)
- Finely chopped Garlic, Coriander & Green Chilies – as per your choice
- Warm the water. I usually put it in the microwave for 20 secs. You should be able to dip your finger in it without any issue.
- Add the sugar & stir a little.
- Sprinkle the yeast on top of the water+sugar mixture & mix gently. Let it stand for 5-8 mins.
- Meanwhile mix the salt to the flour.
- If the yeast mixture is not frothy, then either the yeast is not good or the water was too hot for the yeast. Start again.
- When the yeast mixture is frothy, pour it over the flour & start kneading the dough. I used 2 tsps of water to form the dough. (This depends on the quality of the flour)
- Once the dough starts coming together, mix the Olive Oil & knead it for 4-5 mins till you have smooth-shiny dough.
- Grease a big bowl with olive oil & place the dough in the bowl. Cover with cling-wrap or a moist muslin/tea cloth & leave it for 1st (For proofing, I start the microwave for 30 secs & switch it off. Then I place the bowl in the microwave for proofing)
- Allow it double in size. Should take about 40-45 mins.
- While the dough is proofing, lets make the garlic butter. Finely chop the garlic, coriander & green chilies & mix it with the soft butter. You should be able to spread it like normal butter.
- Once the dough is double, de-gas it by punching it down.
- Divide it into 2 halves & roll one of it into a rectangle (or atleast try). Thickness should be that of a roti.
- Spread the garlic butter on it & cut this into strips.
- Roll these strips & place them into a greased loaf pan with the even surface down (even a small cake pan will do). Place the rolls at a little distance, as they will swell again.
- Place all the rolls in the pan & leave if for 2nd Leave it for around 30 mins.
- After the 2nd proofing, the rolls should be sticking to each other.
- Pre-heat the oven to 180 degree Celsius.
- Brush a little milk on top of the roll & bake the rolls for 30-35 mins. (This depends on your oven. Keep an eye post 25 mins)
- The rolls are done when the top is golden brown. Leave it in the pan for atleast 10 mins.Remove from the pan & serve garma-garam 🙂