Garlic Rolls

These Garlic Rolls are from Suhaina’s My Singapore Kitchen. They have been tried by a number of bloggers for a number of events. I too had bookmarked this recipe a while back and every time I saw another blogger trying this, it was added inspiration to make and taste these beauties. I finally got to doing it last week as a side for my Curried Butternut Squash soup. Thanks to Suhaina for a wonderful and easy recipe.

I wasn’t able to get step by step pictures, but Suhaina has beautiful pictures on her blog. The murky rain that we have been having..lead to the bad quality of my pictures. They definitely don’t do justice to the taste of these rolls. The only one change I made to the recipe is that I replaced 1/3rd of the flour with whole wheat flour and used some milk in place of water.

Ingredients:
2 cups whole wheat chapati flour
1 cup all purpose flour
1/2 cup warm water
1/2 cup milk
1 tbsp rapid rise yeast
2 tbsp sugar
1 tsp salt
1 tbsp olive oil
non stick cooking spray
1 egg + 1 tbsp water mixed for an egg wash (optional)
2 tbsp sesame seeds for sprinkling tops

Garlic spread:
3 tbsp room temperature butter
3 garlic cloves, grated
2 tbsp finely chopped cilantro

Method:
Take 1/2 cup of warm water. Add the sugar, salt and yeast and set aside to froth up. Microwave the milk for about 15 minutes to bring it to room temperature. Set aside. Add the all purpose flour and whole wheat flour in a bowl. Add the yeast mixture and mix to combine. Add the milk, little by little to make a dough(like chapati dough). You may end up using all of the milk or not, depending all the temperature and humidity of the day. Cover the dough and let it rest for about 45 minutes.

Meanwhile, make the garlic spread by mixing all the ingredients listed under ‘Garlic spread’.

At the end of an hour, divide the dough into two. Roll each portion of dough into a thin rectangle, about 1/2 inch thick. Apply 1 tbsp butter onto the dough. Roll into into a cylinder. Cut the roll in half and each half into two rolls. Repeat with the other portion of dough. You should get a total of eight rolls.

Spray a baking dish with non stick cooking spray and place the rolls vertically in the dish. Spread with the remaining garlic spread. Top it with some egg wash. Sprinkle with the sesame seeds. Cover with plastic wrap and let this rest for another 20-25 minutes.

Bake in an oven preheated to 350 degrees for about 20-25 minutes until the tops are golden brown.

Verdict: The rolls were so buttery and garlicky. Soft and tender. These would be great by themselves. I had some leftovers the next day. Just microwaved they tasted as good as fresh.

Sending these to ‘Blog Bites 9 – Holiday Buffet Event’

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4 Comments

  1. […] divide the dough into two. Roll each portion of dough into a thin rectangle, about 1/2 inch thick. Apply 1 tbsp butter onto the dough. Roll into into a cylinder. Cut the roll in half and each half into […]

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