Tuesday, April 24, 2012



1 1/4 cup Whole Wheat Flour
3/4 cup All purpose Flour
1 tsp instant yeast
1 cup Warm Water
2 tsp Olive Oil
2 tsp Sugar
Salt to taste

For the Garlic Spread:

4 Cloves of Garlic
2 tbsp butter(softened)
Salt to taste


1.Mix together both the flours,instant yeast,sugar,salt and oil. Add water to form a smooth and elastic dough. You may not need the entire 1 cup of water, so add it in parts.( In case you end up adding too much water and get a sticky dough,just add some all purpose flour and knead. If the dough is too dry, add more water.)

2.Knead the dough well for 10 minutes. You will know that the dough is ready when it springs back on pressing with your finger.

3. Oil a bowl with olive oil and coat the kneaded dough's surface as well with oil. Place the dough in the bowl and cover the bowl with a dampened cloth/towel. Place the bowl in a warm place and let the dough rise for 30-45 min.(I left it for almost an hour)

4. While the dough's rising, prepare the garlic spread by crushing the garlic cloves well in a herb crusher or grinder( You could just chop it finely , but i felt that crushed garlic yields a better flavour). Add softened butter and salt to taste to the crushed garlic. Mix well. Grease a loaf tin and keep aside.

5. Once the dough has doubled in size/ risen well, punch it down in the bowl and knead for another 2-3min. Divide the dough into two equal parts.

6. Flour your workplace well and roll out one part of the dough into a rough rectangle(about half an inch thick). Apply half of the garlic spread on to it and roll it. Cut it into two equal parts. Further cut the two parts into halves to get a total of four spirals. Place the spirals carefully into the prepared loaf tin.

7.Repeat Step 6 with the other half of the dough and place spirals into the loaf tin. Allow the dough to rest and rise in the loaf tin for another 30-45 minutes. Preheat your oven to 180 degree C/350 degree F.

8.Bake the rolls for 20-25 minutes or until the top portion turns golden and the bread sound hollow when tapped. Brush the top with softened butter as soon as you get it out of the oven to avoid a dry surface. Serve warm.

P.S. - SOURCE: Divya's Easy Cooking (Hop on to Divya's blog for step by step illustrations)
* You could add coriander leaves,chilli flakes, cheese etc to the garlic spread according to your taste.
* Sprinkle sesame seeds on top of the rolls before popping them into the oven for a lovely sesame seed coated rolls.
* If you prefer separate rolls,instead of pull-apart bread rolls just place the spirals on a greased or lined baking tray. Place them half an inch apart giving space for it to proof.
* The quality of the bread depends mainly on two factors:
1.The quality and freshness of the yeast you use.
2.Kneading of the dough
*The rolls taste best when served warm.


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