Friday, August 16, 2013

Herbed Garlic Rolls

With K around and goading me to try out something new each day, it is fun to get into the kitchen.

I have always loved to walk past the bakery and take in the aroma of fresh baked bread.  And what can be better if your own home smells as good !  Bake bread or rolls and let the lovely smell waft from room to room.  Here is a nice recipe that I sourced from The Chef and Her Kitchen.  This is a recipe that has a blend of whole wheat flour and refined wheat flour.  However, if you use all of white flour you probably get softer rolls.  But, these were soft enough and if you eat them when they are freshly made, you probably would not give that aspect a second thought.  I had some nice Italian Herb seasoning that one normally uses for pasta that I put on the rolls.  The recipe does not ask for too much effort and the measurements do not need a weighing scale so it makes it so much easier.

Whole wheat flour - 1 cup
Refined wheat flour ( All purpose flour/ Maida) - 1 cup
Water - 1 cup ( use as per requirement )
Active Dry yeast - 1 tsp - 5 gms
Sugar - 10 gms
Refined oil / Olive oil - 2 tbsp - 30 gms

The herbed-garlic spread
Garlic cloves - 5-6 nos- to taste
Green chilies finely chopped - 2 nos
Coriander leaves - few - chopped fine
Melted butter - 2 tbsp
Chili flakes - optional
Italian herb seasoning - to taste - this one also had garlic so I had reduced the garlic accordingly
( Mix all this to make a garlic spread - keep ready as the dough is proofing)

Sesame seeds for topping - adds to the visual appeal - missing on my rolls
Milk or beaten egg for brushing the top of rolls for the lovely brown colour

Take a  bowl.  Add luke warm water.
Add the sugar mix.  And the yeast.  Allow 10-15 minutes till the mixture turns frothy
Take a wide bowl.  Add the flours and olive oil and salt
Add in the yeast mixture.  And mix with a whisk till you get a soft dough
You may or may not use all the water.
Take a well floured rolling board.  And then put the dough on it
Gently knead the dough towards you.  Add some extra flour if needed.
This may take about 10 minutes till you get a smooth non sticky dough

Lightly grease the dough and place in a bowl that is also greased lightly
Cover with a kitchen towel.  Keep in a warm place for about an hour or so
Till it doubles in size.
Knock out the air out of the dough.
Cut into two equal pieces.Knead gently for a few minutes

Roll out one half of the dough into a rectangle about 1/2 " thickness
Spread the garlic spread on it
Roll the dough and then cut it into four pieces.
Grease a pan and place the rolls cut portion upwards
Do the same with the other portion.  Keep some distance between the rolls
Keep the tray in a warm place once again for 45 minutes
They will rise again and come together as in the picture below

Preheat the oven at 180C
Spread the remaining garlic paste on top.  Brush with either milk or beaten egg.  The latter will give a deeper brown colour.  Sprinkle with sesame seeds.

Bake for 20-25 minutes till it turns golden brown on top
To test - tap the crust and you should get a hollow sound
If necessary return to oven for a few more minutes

Brush the tops with butter (optional)
Loosen from the tray and keep on cooling rack
Pull apart the rolls and enjoy with either tea or a meal.


  1. such a coincidence. i too recently posted garlic rolls. they are so easy to make. next time i shall try your method of italian seasoning.

  2. Lovely rolls looks super soft :)

  3. Aromatic garlic rolls, i want some to have rite now.


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