Source:My Singapore Kitchen
Ingredients: (makes 8 rolls)
Plain Flour- 3 cups
Warm Water- 1 cup*
Yeast- 1tbs **
Salt - 1tsp
Sugar- 2 tbps
Extra Virgin Olive Oil- 2-3 tbs
For Garlic n onion spread
Salted Butter- 50grams
Garlic- 3 grated
Coriander leaves - 2 tbs (chopped)
Spring onion 2 Chopped
Bring butter to room temperature.
Mix everything together.Can be stored in the chill tray for upto one week
Mix everything together except oil with warm water and knead until you get a smooth dough.
Add oil and knead until the dough springs back when you press with yreour finger.
Apply oil and allow to rise for 40-45 minutes. By this time it will be double its initial size.
Make the garic spread.
Knock down the air in the dough and divide the dough into two equal portions.
Grease a baking pan or loaf tin with butter.
Roll the dough using a rolling pin. Apply flour to prevent sticking.
The rolled out dough must be at least half inch thick.
Try to make it more like a rectangle. Apply one tablespoon of the garlic spread on it.
Roll it and cut it into two equal parts and further cut the two parts into two, so that you get 4 equal rolls.
Now place the rolls with the cut side up in the greased pan.
Repeat the same procedure for the remaining dough.
Apply the balance garlic spread on top and apply milk or egg wash which ever you prefer.
Sprinkle sesame seeds (optional)
Allow to proof for another 20 minutes.
In the mean time preheat the oven to 180 degree C.
Bake for 20-25 minutes until the house is filled with the aroma of roasted garlic and bread..
Take a bite into this lovely soft and flavourful rolls. You will surely fall in love with it.
* The quantity of water depends on the brand of flour used. I sometimes use less than a cup, sometimes more than a cup for the same 3 cups of flour.
**I add 1 tablespoon yeast for a quick rise. You can reduce the quantity of yeast(say 1tsp) and let it rise slowly too.