Friday, August 17, 2012

Garlic pull-apart rolls [Eggless] - A Tribute to Julia Child

Happy 100th to Julia Child :) . For those who don't know, Julia Child was a very famous American chef who mastered french cooking and revolutionized American cuisine through her approachable version of a sophisticated French cooking school,TV cooking shows and award-winning cookbooks.

To know about Julia Child read here. Also if you are into cooking even a little bit , you should catch the movie Julie and Julia , its quite an inspiring and entertaining watch.

Now coming to these awesome pull-apart garlic rolls - the picture should speak for itself, so I am going to cut the story short and keep it simple :). These pull apart rolls are super soft pillow like bites which makes for a perfect weekend lunch/dinner. The garlic flavor comes through well, but I feel these rolls require a strong flavored soup or some kind of  spicy curry to use as a dipping sauce. If you want to have this with your evening chai or coffee, I would suggest you to customize the spread - probably make some veg/chicken curry stuffing for these rolls. But if you are one of them who likes to munch on some mildly flavored bread during your tea-time, these rolls by themselves works just fine. So off to the recipe.

Btw see the tomato basil soup in the white bowl , pretty no? :D

Garlic pull-apart rolls


Ingredients

Adapted from  mysingaporekitchen

Serves - 3  , makes 12 mini rolls
Prep time - 1 hr
Cook time - 30 min


For the dough

All purpose flour/Maida - 3 cups
Warm water - 1 cup plus little more
Yeast- 1tbps
Salt - 2 tsp
Sugar- 2 tbsp
Olive Oil- 2 tbsp

For final touch up on the rolls

Sesame seeds - as per need
Milk - few Tbsp

For the Garlic spread

Salted Butter - 50 gm [should be in soft-solid form]
Garlic cloves - 8-10 finely minced
Coriander leaves - a handful chopped well



How do you do it

Mix all the ingredients for the dough with warm water except oil into a smooth and soft ball. Knead for at least 10 minutes, the dough should spring back when you touch it. Once done add 2 tbsp of olive oil and knead once more. Keep it in a bowl covered with foil/cling film  for 45 minutes after which you should see the quantity of dough doubled. The first pic is the doubled quantity. I decided to take step wise pics only after the dough doubled , and hence the original quantity is not shown. I needed one cup of  warm water plus few more tbsp to make a slightly sticky dough, adjust water quantity accordingly , must be around 1 cup +/- few tbsp of water

Meanwhile prepare the garlic spread by mixing butter, minced garlic and chopped coriander together into a smooth spreadable texture as shown in the picture.

Also prepare a baking tray [ I used a tart pan to get a flower kind of shape] for baking these rolls. You could use any loaf tin or round cake tin too.Pre-heat oven for 10 minutes at 180 deg C.

Now to prepare to rolls - Punch down the air from the dough and divide the dough into 3 equal portions. Take one portion and using your rolling pin, roll into a rectangle of 1/2 inch thickness.[Apply flour to prevent sticking of the dough]

Take a tbsp of garlic spread and apply evenly all over the rectangle.Now roll the spread dough along its length [see in pic]. Cut into 4 equal parts. Repeat the same for the remaining two portions, you should have 12 rolls now. Let the rolls stand with the cut side facing up. Apply a tsp of garlic spread on top of the rolls too. Brush all sides of the roll with milk. Spread few sesame seeds on the sides and top of each roll. Place on prepared baking pan.

Let these rest for 20 more min for proofing. When you place the rolls in the baking tray, place them close to each other so that they touch each other.

Bake for 20-25 minutes at 180 deg C until done perfectly. Grill for 3-4 minutes at 180 deg C until you get the browning effect on top and sides of the rolls. Once done, cool if for 5-10 minutes and serve warm, fresh out of the oven with some soup or curry of your choice. For the shining effect, I applied some olive oil on the rolls once they were out of the oven.

We had this for lunch with  tomato basil soup and it was a super hit at home :) .


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7 Yummmm:

meena August 17, 2012 at 5:23 AM  

wow they look absolutely yummylicious

Kalyan August 19, 2012 at 10:01 AM  

looks so crisp and delectable...mouthwatering!

Lavi August 21, 2012 at 1:22 PM  

i have baked these twice, and everyone at home love! the golden colour rolls looks perfect!

Payal Singhal September 1, 2012 at 7:58 AM  

Looks great! Your blog is among my favourite ones...great work!

Valerie December 17, 2013 at 2:26 AM  

i made these several times and they're delicious!

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