Skip to main content

Whole Wheat Garlic Pull-Apart Rolls

Finally, I baked the Whole Wheat garlic pull-apart rolls about which I mentioned in my last post. Since this was my first bake with yeast, I was quite anxious!!But at last, everything went fine - the yeast frothed at the right time, the dough doubled before and after applying the spread and the rolls got baked at the right time too......except for the photo sessions (as usual)...





Ingredients:
Recipe Source: Easycooking

Whole Wheat Flour/Atta - 1 cup
All-purpose Flour/Maida - 1 cup
Lukewarm water - 1 cup
Dry yeast - 1 tsp
Sugar - 2 tsp
Salt - to taste
Olive Oil - 2 tsp

For Garlic spread
Olive Oil - 2tbsp*
Garlic cloves - 4-5 finely chopped
Green chilly - 1 finely chopped



Method:
  • Mix together warm water,sugar,salt and yeast and keep aside for 5-10 minutes to froth.
  • In a bowl, add atta and maida. Pour in the yeast mixture along with olive oil, little at a time and knead the dough to form a smooth dough. (You may not require the entire quantity so add as required)
  • Knead the dough for 5-7 minutes or till the dough becomes smooth and elastic. (Add flour a tsp or two if you feel the dough is too sticky).
  • Coat the bowl with some olive oil and place the dough in it and smear oil around the dough.Cover the bowl with a damp towel and let the dough rise to double its size in a warm place for 45 - 60 mins.
  • To make the garlic filling, mix together all the ingredients mentioned for the filling to a spreadable consistency and keep aside.
  • Grease a loaf pan with some oil and keep aside.
  • Punch down the dough and knead for 2-3 minutes. Divide the dough into two equal portions.
  • Dust your work space with some flour and roll the dough into a rough rectangle, about half an inch thick. Smear half of the garlic spread. Roll the rectangle and cut into two and further into two more, so that you end up with four spirals. Place the rolls carefully into the greased pan.
  • Repeat with the other half of the dough. Apply any remaining garlic spread on top of the dough and brush with some milk. 
  • Cover the loaf pan and allow the rolls to rise for 30-45 minutes.
  • Meanwhile, preheat the oven to 180C.
  • Bake the rolls for 20-25 minutes or till the top portion of the dough becomes golden and the bread sounds hollow when tapped.
  • Brush the top of the rolls with softened butter immediately after removing from the oven.
  • Run a knife around the edges and immediately remove the rolls from the pan and cool on a wire rack.





 




 
 
Labels:

Comments

Post a Comment

Always happy to hear from you.....

Popular posts from this blog

Mochaccino Brownies

I love anything that has coffee. Be it cakes, brownies, desserts anything under the sun that has coffee, I simply devour it! And, it's been quite some time since I've made anything with coffee... Found this brownie recipe in one of the books I have and sounded quite interesting!!!  A Mochaccino Brownie, heard about it?? Me, no way!!Haven't come across any mochaccino brownies in my place!! A mochaccino is simply a cappuccino added with chocolate syrup... And the mochaccino brownies are rich, dense and moist chocolate brownies infused with rich espresso coffee flavour. Ingredients: Recipe Adapted from: Coffee by Parragon Books Unsalted butter- 115g Plain chocolate - 115g Espresso strong black coffee - 2 tbsp Caster sugar - 250g Cinnamon, ground - 1/4 tsp Plain flour - 85g Method: Preheat oven to 180 C. Grease and line a square baking pan. Place the butter, chocolate and coffee in a medium sized saucepan over a low heat and sti...
Post a Comment
Read more

Coffee Liqueur Muffins

It was only recently, when decluttering my pantry, I realised I had a bottle of unopened coffee liqueur which my friend got it for me from Goa last year..... Then, as usual searched for a recipe and found out one from my collections....So, here it is Coffee Liqueur Muffins! According to the book, its an after-dinner muffins, but we loved it with our cup of evening-tea....... Ingredients: Recipe Source:Coffee by Parragon Books Instant coffee granules - 2 tbsp Boiling water - 2 tbsp Plain flour - 280 gm Baking powder - 1 tbsp Pinch of salt Light brown sugar - 115 gm Eggs - 2 Milk - 100ml Butter - 85 gm, melted and cooled Coffee liqueur - 6 tbsp Oil or melted butter, for greasing Method: Preheat oven to 200 C. Line a muffin tin with muffin case. Put coffee granules and boiling water in a cup and stir until dissolved. Leave to cool. Sift together the flour, baking powder and salt into a large bowl. Stir in the brown sugar. Lightly beat the eggs in anoth...
Post a Comment
Read more

Carrot Cake

Hi folks....Long time!! Blogging has taken a setback for the past few months due to various reasons.... Though I have been baking, nothing remarkable enough to post on the blog, it was either a repeated bake or a new one but of course, the flopped versions!! But, then on Valentine's Day, I managed to bake a Carrot Cake. This cake has been on my to-do list for quite sometime. You could frost the cake with a cream cheese frosting, but I preferred mine to be plain.... Ingredients: Recipe Adapted from: Baking by Parragon Books Eggs - 2 Brown sugar - 3/4 cup Unsalted butter - 1 cup Grated carrots - 1 1/3 cups All purpose flour - 2 cups Baking soda - 1 tsp Ground cinnamon - 1 tsp Ground cardamom - 1 tsp Nutmeg, grated - 1 tsp Almonds, roughly chopped - 1 cup Method: In a bowl, beat the eggs until well combined and add the sugar and butter. Mix well. Add the grated carrots, sift in the flour, baking soda and the spices. Then add the chopped almonds. Mix eve...
Post a Comment
Read more