|Yummy, that’s the only way to describe these
Garlic and olive pull-apart rolls
I remember the time when I first smelt fresh bread, I was about 5 years old and I was out to buy some stuff for the house with my dad. En route we stopped at this small, hole-in-the-wall kind of bakery to pick up some of those stuffed buns for an evening snack, that was my treat for not complaining during the task of grocery shopping. The minute we approached this bakery, I forget its name, this aroma of bread baking hit me – it was warm, inviting and mouth-wateringly delicious. Ever since, every time I’ve wanted to buy bread I’d rather head to one of these small bakeries than pick it off the shelf of a supermarket.
It is no surprise then that making bread at home is one of those things that I’ve wanted to try forever. And being the Capricorn that I am just one recipe isn’t something that I’m going to follow blindly. I was well aware of all the pitfalls of baking bread, cases of doughs not rising and bread turning out to look like naan instead. So I read up a lot about baking bread, by the end of it there was a little corner in my head that had info stored about the temperatures, kneading time and techniques, eggless variants and so on. When I finally tried my hand at baking bread it was a disaster. The dough just refused to rise. The next time, I overworked the dough so I was left with this messy, baked something. The third time, the dough rose way too quickly and I wasn’t keeping an eye so it was a disaster again. This went on for some more time, I even tried a no-knead recipe that was a failure from the word go!
Again, the Capricorn in me refused to give up and the obsession with baking bread, or rather perfecting it, continued for a while. Now, I have a recipe of my own and it works well every single time. I’ve made foccacia, multi-grain bread and many other variants. I saw this recipe on Suhaina’s blog
and it looked so tempting that I just had to try it out. I added some olive and jalapenos to the filling to perk up the flavour and this lent the rolls a whole new dimension. The garlic rolls came out delicious and the little sister loved them so much that every time I ask her what she wants, she’ll promptly mention these rolls!
I’ll save the best for the last, so we’ll do the recipe first and then move on to the awards.
Garlic pull-apart rolls
2 cups of all-purpose flour
2 tsp of instant yeast
½ cup of warm water
1 tsp of sugar
3tsp of olive oil
For the filling
3 tbsp of unsalted butter (you can use salted butter and then leave out the salt at the end)
2 tsp of black olives, chopped
4-5 cloves of garlic, minced
1 tsp of jalapenos, chopped
Salt to taste
Mix all the ingredients for the filling and keep this aside.
In a mixing bowl, put the flour and sugar together. Make a well in the center and add the yeast to this, slowly add the warm water and mix well until it forms a dough. At this stage the dough will be a little dry so gradually add the olive oil to this. Knead well using the heel of your palm. Continue kneading until the dough springs back when you gentle poke it with your fingertip. Place the dough in a bowl, cover with cling film and allow it to rise for about an hour until it has doubled in size.
Remove the dough from the cling film and punch it down on a floured surface. Divide the dough into two equal portions. Take one portion and roll it out till it’s about ½ inch thick. Take some of the filling and spread it evenly across the surface of the dough. Now roll the dough and cut it into four equal pieces. Repeat the same process for the rest of the dough.
Grease a baking tin and place the dough with the cut side up in it. Brush with some more olive oil or melted butter and if you have any leftover filling, then spread it on the rolls. Cover them and let them rise for about 30 minutes. Bake in a pre-heated oven for about 25-30 minutes or until they are brown and done. Serve warm.
- You can use whole wheat flour for the rolls too, just that they may not rise as much.
- Play around with different flavours for the filling. If you’ve got fresh herbs, then that’s an unbeatable combination with butter.
- You can also sprinkle some sesame seeds or pumpkin seeds on the rolls to add some extra crunch.
|These are best served warm
And now, for the awards. Sounds very Oscar-like isn’t it? Anyway, when Divya of Divya’s culinary journey
and my first partner for the Blog Hop Wednesdays left a comment on my wall saying I’ve won some award I was surprised and curious. A couple of clicks later I was on her blog reading about these two lovely awards that she’s chosen to give away to a bunch of interesting bloggers. Thanks Divya! So here we go:
Rules for both the awards are pretty much the same
- Thank the person who nominated you for this Award and link them back
- Then state some 5 random facts about you.
- Spread the joy by nominating 10- 15 fellow bloggers, it is a way of appreciation.
- Finally inform the bloggers about the awards.
5 Random facts about me:
- I bake best at night.
- Friends, Tom & Jerry and food shows are the only things I can watch back-to-back. Re-runs included.
- I can’t stand the sight of white chocolate. But dark chocolate? Now you’re talking!
- I find it hard to pick my favourite cuisine or dish; there are way tooooo many to choose from.
- I can’t sleep if I don’t read, even if I’m dead tired I HAVE to read at least two pages before I crash.
Here are the people I’m giving these awards to, in no particular order:
Divya Pramil of You too can cook Indian food
Santosh Bangar of Santosh’s Kitchen
Charu Srivastava of I’m a foodie
Anjana of Maayeka
Aparna of Square Meals
Sumee of Sumee’s Culinary Bites
Ruchira of Cookaroo
Jay of Tasty Appetite
Teena Mary of Teenz yummy delights
R of Recipe Grab Bag
Jayanthi of Sizzling Veggies
Rasi of Vegetarian food and me
Anusha of Tomato Blues