3 tbsp - Mint and coriander leaves, finely chopped
How to Make Garlic Pull - apart Rolls
For the yeast:
Dilute 1 tsp of active dry yeast, with 5 tbsps of warm water and 3 tsps of sugar. Gently stir well.
Let it stand for 15 minutes, until it gets fermented / well risen and doubles in quantity.
1st stage: for the dough:
Melt 2 tsps of butter in 50 ml medium hot milk and keep aside.
Take 2 cups of flour in a large bowl(or first add 1 1/2 cups of flour and later adjust with remaining 1/2 cup flour), and stir in salt.
Make a well in the centre, and pour milk - butter mix and the fermented yeast mixture.
Knead into a dough. Sprinkle 1 - 3 tbsps of reserved milk, if required, until you have a soft moist dough, that can be handled well and soft.
Turn out onto a floured surface, and knead for at least 10 minutes. Transfer it to the bowl, cover with a wet towel (wet towel and dough should not touch each other) and let it rise, until doubled in size, for about 1 to 1.5 hours.
2nd stage :
Punch the dough down. Turn out onto a floured surface, cover and let it rest for 15 minutes.
Sprinkle some dry flour and roll the dough into a sheet of 25 cm in length and 20 cm in width.
Spread garlic - butter - herb paste evenly from top to end. Roll from one end to another.
Grease a baking dish with 1 tsp of butter.
Arrange the prepared rolls, in a greased baking dish. Cover it and let it rise in a warm place, until doubled, for about 30 - 45 minutes. Leave 1 - inch gap between each roll.
Preheat oven (OTG) at 375 degree F or 190 degree C.
Brush a little milk over the rolls. Bake at 375 degree F or 190 degree C for 18 - 22 minutes or until golden brown.
Remove from pan to a wire rack to cool.
Serve with any accompaniment of your choice.
Recipe Courtesy: Niya's World
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.