Finally I can say that I have become friendly with the yeast. I am baking bread quite regularly now and in my attempt to try new every time I tried Suhaina’s garlic rolls which have become quite popular in the blogosphere. The rolls surely turned out tasty but the outer crust turned crispy. I felt probably I should have kept the temperature a little higher than the mentioned 180C.
Now we all know that baking temperature varies from oven to oven and it’s best to try and understand the functioning of one’s oven. So this time I modified the recipe to suit my requirements and thought of making it spicy and more flavorful, so introduced chili flakes and oregano also to it. I also played with the oven temperature and kept it higher and was extremely delighted with the end result. The original recipe asks to use oil at the end of kneading the dough whereas I added max oil while making the dough and used only a little for final kneading. Both the times I have used APF but would prefer using whole wheat next time.
I found these buns perfect for an evening snack or even for a quick bite and the best part is that they are ready in no time. They were ready in 10 mins as compared to 20-25mins using 180C. I am trying to provide a detailed explanation so that novices like me can also attempt this easily.
Ingredients For the Roll
3 cups APF
1 tbsp active dry yeast
3/4 tsp salt
1 tsp sugar
a cup of lukewarm water
3 tbsp olive oil
about 50-60gms butter at room temperature
3-4 large garlic pods
1 tbsp oregano
1 tbsp red chili flakes
3 tbsp chopped cilantro
Mix all the ingredients under the heading spread.
Proof the yeast in a cup of warm water with a tsp sugar. Let it stand for 5 mins till it froths.
In a food processor or in a plate mix the APF, salt, 2 tbsp oil. Now add the yeast gradually and form a dough. I required about a cup of water to make the dough. The dough should feel sticky to the hand. Knead it well for about 7-8 mins using the remaining one tbsp oil so that the bread does not stick to the hands.
Keep the dough to rise in a greased bowl for about an hour (this completely depends on the climatic conditions) and cover it with a cling film. To check that the dough is completely risen press it, if it does not bounce back, the dough is ready. See the pic below.
Punch down the dough and make a ball out of it and then roll it to give it an oblong shape.
Cut this into two equal halves.
Dust the platform with flour and then take one half and roll it into a rectangular shape of 1/2” thickness.
Spread a tbsp of the filling.
Roll it tightly from one side.
Cut this into two equal halves and then each half into halves again. Repeat the process again with the remaining half of the dough. So one gets 8 rolls in total.
Place the cut side of the rolls on a greased baking sheet.Apply a milk wash and the spread the remaining filling and roasted seeds on the top of each roll.
Let the rolls rise again for about 20-25 mins. Preheat the oven at 220C and then bake the rolls for about 10-12 mins.
Cool and serve.