The dough came together really well. I made a mini version of the actual rolls, since we wanted to have them as snacks. Am I glad I did that! They resulted in slightly crunchier outsides, with a lovely garlic flavored buttery insides. We just couldn’t stop eating these. A word of advice, if you intend making these (and you should, you really should) make sure you have enough, or else you may not get your hands on even one of them. I skipped the coriander leaves and the carrot used in the original recipe and added some chilly flakes for a little spice. You can leave it out, if you don’t like your food spicy and you’ll love it nonetheless.
Easy Garlic Rolls with Red Chilly Flakes
Adapted from: Cooking is Easy
For the dough:
1 1/2 cups all purpose flour
1/2 cup warm water
3/4 tsp. active dry yeast
1/2 tsp. salt
1 tbsp. sugar
For the spread:
5 tbsp salted butter, at room temperature
3-4 cloves garlic, grated
In a bowl, tip in warm (not hot) water, sugar and yeast. Cover and keep in a warm place for 5-10 minutes till it gets frothy and bubbly. (This means your yeast has been activated.)
In a large bowl, tip in the flour and salt and mix so the salt is evenly distributed. Use the yeast solution to knead it to a soft dough. The dough will be a little sticky. Leave it as it is. (Don’t add more flour.)
Cover with a damp cloth and set aside in a warm place for about 40 minutes. The dough will double in size.
Make the garlic butter spread by simple mixing the ingredients together. (You could add herbs to the spread, if you fancy.)
Knock down the air in the dough, roll out on a lightly floured surface till you get a rectangular piece about 1/4″ thick. Spread most about 2/3 of the garlic spread on it. With the longer edge towards you, roll up the dough, starting with the end closest to you, working you way towards the outside.
Using dental floss, cut into pieces and place them in a lightly greased baking dish. Spread the rest of the garlic spread on the top.
Sprinkle with some red chilly flakes. Cover it with a damp cloth and keep aside for another 20 minutes.
Bake them in a preheated oven for about 30 minutes or till lightly browned on the top at 180ºC.
This recipe is linked to –
Meals on Monday
Just Another Meatless Monday
My Meatless Mondays
Lets Do Brunch
Tuesday Night Supper Club
Tuesdays at the Table
Hearth and Soul
A Little Birdie Told Me
Let’s Break Bread Together