Garlic Pull Apart Rolls

Making your breakfast before and having it on a lazy Saturday morning is something you can do easily if you bake... I used this strategy yesterday and made some Garlic Pull Apart Rolls. They are again from Monika's blog.

Its a fairly simple recipe and since I wanted to use wholewheat - I used 2 cups of wholewheat in this recipe...This is Monika's recipe with my notes and pics inbetween :)

Here is the recipe:
Ingredients
•All Purpose Flour - 3 cups (I used 1 cup Maida and 2 cups Aashirwad Whole Wheat Atta - the strategy i use to measure is scoop the flour into the measuring cup, tap it once and even it out with a spatula)
• Warm Water- 1 cup (tipd keep 20-30 ml more water as atta needs more water - warm the entire quantity and keep 1 cup aside. Use this first and the rest if required
• Dry Active Yeast- 1tbsp (easily available Eagle Brand)
• Salt – 1tsp
• Sugar- 2 tbps
• Olive Oil- 3 tbps
• 1 tbsp milk for basting the buns before baking
For the garlic filling
• Salted Butter- 50grams
• Garlic- 6-7 finely chopped
• Parsley and Thyme – 3 tbps (chopped)
• 3/4 tsp chilli flakes


Method:

• Mix abt 2 tbsp of warm water (from the one cup mentioned), sugar and yeast together and leave aside for 5 minutes till it looks a little frothy. Thats when the yeast has been activated and is ready to use
• Mix the above starter with dough and knead lightly till everything comes together as a dough. No need to over knead it.
• Add oil to it and knead for another 5 minutes till it starts springing back
• Keep the dough for resting covered by cling film for about 30-45 mins till it almost doubles depending on the weather. (My dough doubled in just 20 mintues.)

• While the dough is proofing u can make the garlic spread ready by mixing all the ingredients together at room temperature.
• After its doubled in size, knock down to remove the air and roll in to a half an inch thickness sheet. Use dry flour to prevent it from sticking
• Apply the garlic filling/spread evenly on the dough and roll the dough from one end to another.
• Using a knife or a thread cut it into 8-10 rolls of equal size (I used a combination of thread and pizza cutter for the cutting) and got 14 rolls or so
• Line them in a greased loaf pan, spread the left over garlic spread on top and sprinkle the sesame seeds on top.

• leave it for proofing again for 30 mins or so
• Apply egg wash (optional) (I used a milk wash)and bake it in a preheated oven at 180C for about 20-25 mins
(If you are using a milk wash, top the baked rolls with some butter for a soft crust, empty over a wire rack after 5 minutes of cooling in the pan else the rolls get stuck)
• Pull them apart and eat fresh and warm.

Update on 25/Nov/2014 I made these rolls again with stone ground coarse organic wheat flour in the same proportion mentioned instead of store brought one. The difference to the texture of the bread is to be seen to be believed. Its definitely worth the effort to buy grains and mill your flour. The filling this time had the coriander-mint chutney, grated carrot, dried basil. I was a little sceptical of how the combination of mint-bail-coriander-garlic and carrot would work - but they really pair well. Try out this variation too, but make sure that the chutney is on the drier side...