For the first day I chose “Garlic Pull Apart Rolls“, recipe taken from Spicy Treats. Thanks to Sangeetha for this wonderful recipe. My daughter is a big fan of garlic breads and she was excited to have this bread rolls for her after school snack. The roll was so soft and fluffy and the flavor of garlic butter was neither overpowering nor negligent but just right. I love baking breads as they let out a wonderful aroma of freshly baked yeast smell which captures all your bad moods and sprinkles back with “happy mood sprinklers”. Do you need any more pep talk to bake this bread?
Step-by-step pictorial:
Combine all-purpose flour, yeast, salt, water and knead in to a soft smooth dough (about 10 minutes). Brush olive oil on top, cover with damp cloth and let it aside to rise (about 45 minutes to 1 hour). In the meanwhile, prepare garlic butter. Combine butter, garlic, dried basil leaves, Italian seasoning, parmesan cheese and mix well.
After the first rise, the dough should have doubled. Punch the air from the dough and knead again for few minutes.
Divide the dough in to 2 equal parts. Roll one part to about 12 inches in diameter and about 1/4″ thick. Spread few tablespoons of garlic butter evenly. Carefully roll the dough from one end to another.
Make about 5 to 6 equal slices. Repeat the above steps with the other part of the dough.
Place each rolls on greased springform or round cake pan. Let it rise second time for about 20 to 30 minutes. Bake in preheated 350F oven for about 20 to 25 minutes or until the cheese-butter melts and turns golden brown and the bread is baked well inside.
Garlic Pull Apart Rolls
Ingredients
- All Purpose Flour — 3 cups
- Rapid Rise Instant Yeast — 3/4 Tbsp
- Salt — 1 tsp
- Water — about 1.5 to 2 cups
- Olive Oil — 1-2 Tbsp
- Milk — 2 Tbsp for brushing
- Unsalted Butter — 6 Tbsp
- Garlic — 3 big cloves
- Dried Basil — 1 Tbsp
- Italian Seasoning — 2 Tbsp
- Parmesan Cheese — 1/4 cup
Instructions
- Combine all purpose flour, yeast, salt, water. Knead well with hands for about 10 minutes until a soft smooth dough is formed. Brush olive oil on top, cover tightly with plastic wrap or with damp cloth and let it aside in a warm place to rise (about 45 minutes to 1 hour).
- In the meanwhile, prepare garlic butter. Combine butter, garlic, dried basil leaves, Italian seasoning, parmesan cheese and mix well. Keep aside until ready to use.
- After an hour, the dough should have doubled. Punch down air and knead the dough for few minutes. Divide the dough into 2 equal parts.
- Roll one part of the dough into approximately 12 inch in diameter and about 1/4″ thick. Place 2 to 3 tablespoons of garlic butter in the center and spread evenly. Roll the dough from one end carefully making sure the spread is intact while rolling.
- Make 5 to 6 equal slices with a sharp knife. Repeat the above steps with other part of the dough.
- Place the slices, close to one another on a greased round cake pan or springform cake tin. (Note: The rolls don’t have to be very close and empty spaces are fine, they’ll get filled during the second rise.)
- Cover the pan loosely with plastic wrap and leave it aside for the second rise for about 20 to 30 minutes.
- Preheat oven to 350F. After the second rise, brush milk on top of the rolls. Bake for about 20 to 25 minutes or until the cheese browns on top and bottom. Remove from oven, let it cool. Serve warm and Enjoy!!!
