Feasty Yeasty Experiments - 3

Whole Wheat Garlic Pull Apart Rolls 

I tried this recipe some time last week and I must say it yielded really tasty and soft rolls. This recipe is adapted from Divya Kudua's Easy Cooking blog, please follow http://www.divyascookbook.com/2012/04/whole-wheat-garlic-pull-apart-rolls.html 

I am re writing the recipe - list of ingredients and method here for direct reference. 

Ingredients

Whole wheat Flour/Atta - 1 cup
All purpose flour/Maida - 1 cup
Lukewarm Water - 1 cup
Active dry yeast - 1 tsp
Sugar - 2 tsp
Salt to taste
Olive Oil - 2 tsp

For the Garlic spread
Softened butter - 2 tbsp
Garlic cloves - 4-5,finely chopped
Green chilly - 1,finely chopped
Fresh Coriander leaves - 1 tbsp,finely chopped

Method  

There are many illustrations on Divya Kudua's blog for this recipe and they are highly explanatory and more than sufficient. 

1. Warm water, Sugar and Yeast are mixed together in a small bowl and stirred vigorously until frothing happens. Frothing depends on both the quality of yeast in use and the temperature of water - must not be boiling hot as it will kill yeast and not mildly warm as it may be inadequate to activate yeast. When warm water is touched with one's finger, the warmth must just be tolerable. So now this is where it all gets really subjective and that is precisely what makes working with yeast highly challenging. 

2. Add salt too to this yeast mixture and keep aside for 5-10 minutes. 

3. In a bigger bowl, with sufficient space to knead, add the flour mixture, yeast and olive oil and make a soft dough kneading well. Do not add all of the yeast with water mixture in one go, check for softness and stickiness of the dough and then add. Cover the dough after kneading with a moist cloth and keep aside in a warm place, undisturbed for an hour. 

4. Now for making the garlic spread - add all ingredients to warm butter in a pan, mix well. 

5. Divide the dough into two equal halves. From one portion, roll the dough into a rough rectangle using a pin, smearing sufficient flour on the kitchen slab/work space and apply the garlic spread well on to it. Roll the rectangle, cut into spirals. For this step, Divya Kudua's illustrations can be of immense help. Now she's a really patient blogger, I say. Repeat rolling, cutting into spirals with the remaining dough as well. 

6. Grease  a pan with olive oil and place the spirals in an arrangement. Allow these rolls to rest in the pan for about 30 minutes more.

7. Brush the top of rolls with little milk (helps better browning), preheat oven at 180'C and bake at this temperature for 30 minutes. 

8. Upon removing from the oven, cool the rolls, pull them apart, devour them with a cup of hot tea.