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Sunday, March 4, 2012

Garlic herbed rolls


Here's a different kind of baked recipe which will remind u of cinamon rolls. I had this recipe since quite a long time...I got it from a cooking blog the edible garden. I dont know wat kept me from trying this ...but once I made it, had regrets of not trying from such a long time. Its a great evening snack, or u can pack it for a picnic...dont forget to make a good dip or any tomato chilli sauce will do.

You will need:

3 cups plain flour
1 tbsp yeast
1 tsp salt
2 tbsp sugar
2 tbsp olive oil
Warm water for kneading the dough

For garlic spread :

75 gms soft salted butter
6 cloves of garlic grated (3 tbsp)
1 tsp chopped green chillies or red chilli flakes
4 tbsp chopped coriander

1 tsp dry oregano
1 tsp nigella seeds (kalonji)
1/2 cup grated cheddar cheese

Method:
1) In small bowl mix yeast with 2 tbsp of warm water and sugar and set aside till it froths.(10 min)
2) Take a big mixing bowl and add plain flour. Make a small hole in center and pour the yeast mixture.Also add salt and olive oil and combine everything together and knead well to form a soft dough. Set aside in a covered container till the dough rises to its double size. (1 hour)
3) Preheat the oven to 200 deg C.
4) Prepare the garlic spread by mixing garlic, chillies and fresh coriander leaves into the butter.
5) After the dough is ready knead it again to remove the air.Transfer the dough on a floured surface and roll out to a 1/2 " thichness disc. Spread the garlic butter all over it and sprinkle cheese, oregano, nigella seeds and reserve a bit of each to be sprinkled at a later stage. Roll up the flattend dough tightly like a swiss roll. Cut the roll into slices of 1.5 " thickness. Place the slices cut side up on a baking tray. Sprinkle the remaining bit of cheese, oregano and nigella seeds over the slices and bake in the oven for 30 min or till the crust turns golden.
Serve hot with any dip of your choice or a spicy tomato ketchup.

Serves 4



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