Yay! I was finally able to pull off a yeast bread – with a pretty decent outcome. After seeing my brother Manish bake bread, but weighing yeast on his fancy kitchen scale and measuring the temperature of his warm water using a thermometer – I got pretty scared by the whole deal and tried to forget about the packets of yeast I had bought. But when I came across this recipe that uses instant yeast, promises good results for a newbie baker and has 100+ comments to vouch for it, I decided to give it a try and was not disappointed. The recipe makes eight rolls, which means my family of 2.5 can consume it in one meal – a good thing because these taste best when fresh out of the oven. Encouraged by the success, I am already planning to make these with paneer or pesto or who knows…potatoes!
Recipe source – Cooking and Me (this link has the recipe explained really nicely with step by step pictures )
To make the rolls –
All purpose flour – 1.5 cups
Warm tap water – 1/2 cup + 1 tbsp
Instant yeast – 1/2 tbsp
Salt – 1 tsp
Sugar – 1 tbsp
Olive Oil – 1tbsp + 1 tsp
Sesame Seeds – 1/2 tbsp(optional)
Milk – 2 tsp
To make the garlic butter –
Salted butter, at room temperature – 6 tbsp
Minced garlic – 2 tbsp
Chopped coriander leaves – 2 tbsp
- In a mixing bowl, add flour + instant yeast + sugar + salt.
- Add warm water to make a dough – add the water slowly, don’t add all of it at one go, you may end up with a big sticky mess. You may not even need all of the water.
- Now add the 1 tbsp olive oil and knead the dough for 5 minutes.
- Keep the dough covered with cling wrap or a plate in a warm place.I keep it in my oven.
- Wait for 45 minutes for the dough to rise. While waiting, make the garlic butter by mixing together the minced garlic + butter + chopped coriander. Keep this in the fridge, as mine started to melt.
- Also take a loaf pan and grease it with butter or oil.
- After 45 minutes, punch the dough to remove the air and knead it again for a couple of minutes. Cut the dough ball into two equal halves.
- Spread some dry flour on your kitchen counter.Roll one half of the dough to a rectangle of 1/2 inch thickness. Spread nearly half of the garlic butter on the rectangle and roll it into a tight roll.
- Cut the roll in middle to get two rolls. Now cut the rolls again so that you have four equal rolls. Do the same with the other half of the dough. So now you have eight rolls.
- Arrange these eight rolls in the loaf pan, cut side up – don’t worry if they touch each other – that is what will give these the ‘pull apart’ thing. If you have any garlic butter remaining in the bowl, add two tsp of milk to the bowl an scrape it – spread this milk mixture on the rolls. Also sprinkle sesame seeds if you want to.
- Cover these again and keep them at a warm place for 20 minutes. They will rise a little again.
- Meanwhile, preheat the oven to 375F.
- Keep the rolls to bake for 50 minutes at 375F. Keep an eye after 45 minutes, I used a glass loaf pan so was able to monitor not only the top of the rolls, but if the sides were browning too.
- Eat these while warm – they taste the best at this stage !