Whole-Wheat Garlic Pull-apart Rolls

There's no stopping me now.Really.I am addicted to bread baking these days and not a day goes by without thinking of which recipes to try out and what new ways I can shape up the bread.Only one thing is unusual,I haven't purchased any bread baking books.At least not yet.
 
I always buy one exclusive book dedicated to the cuisine which I am interested in a particular time.It was Cake baking initially,which went on to Kerala cooking,then Continental and so on.Though I love browsing through my cookbooks way too often,whenever I feel like cooking something new,I turn to Google.Do you do the same thing too??

So even though I am itching to buy Artisan Bread in 5 minutes a day and Peter Reinhart's Artisans Bread Everyday, I am restraining from doing so.

I tried this Garlic-rolls a while back from Prathibha's and just cannot rave enough about it.The original recipe from Suhaina spread like wildfire in blogosphere sometime back and this one is no different.Some of the flour is replaced by whole wheat flour and the resulting rolls are way too good.

Whole-Wheat Garlic Pull-apart Rolls
Recipe adapted from Prathibha

Ingredients

Whole wheat Flour/Atta - 1 cup
All purpose flour/Maida - 1 cup
Lukewarm Water - 1 cup
Active dry yeast - 1 tsp
Sugar - 2 tsp
Salt to taste
Olive Oil - 2 tsp

For the Garlic spread

Softened butter - 2 tbsp
Garlic cloves - 4-5,finely chopped
Green chilly - 1,finely chopped
Fresh Coriander leaves - 1 tbsp,finely chopped

Method

Mix together warm water,sugar,salt and yeast and keep aside for 5-10 minutes to bloom.If the yeast is fresh,it will start bubbling within minutes.If it does not bloom,start afresh.

In a big mixing bowl,add whole wheat flour and maida.Pour in the yeast mixture along with olive oil,little at a time and start kneading the dough.You might/might not require the entire quantity so add as required to form a smooth dough.

Knead the dough for 5-7 minutes or till the dough becomes smooth and elastic.Add flour a tsp or two if you feel the dough is too sticky,but refrain from adding more.
Coat the mixing bowl with some oilve oil and place the dough in it and smear oil around the dough.Cover the bowl with a damp towel and let the dough rise to double its size in a warm place for 45 minutes to an hour.

Meanwhile,make the garlic filling.Mix together all the ingredients mentioned for the filling to a spreadable consistency and keep aside.

Grease a loaf pan with some oil and keep aside.
Punch down the dough and knead for 2-3 minutes.Divide the dough into two equal portions.

Smear your workspace with some flour and roll the dough into a rough rectangle,about half an inch thick.Smear half of the garlic spread.Roll the rectangle and cut into two and further into two more,so that you end up with four spirals.Place the rolls carefully into the greased pan.

Repeat with the other half of the dough.
Apply any remaining garlic spread on top of the dough and brush with some milk.You could also sprinkle some sesame seeds on top.
Allow the rolls to proof for 30-45 minutes.
Preheat the oven to 180C.

Bake the rolls for 20-25 minutes or till the top portion of the dough becomes golden and the bread sounds hollow when tapped.If not,bake for a further 10 minutes.
Brush the top of the rolls with softened butter immediately after you remove from the oven.
Run a knife around the edges and immediately remove the rolls from the pan and cool on a wire rack.
Serve the rolls warm with a hot cup of tea.

Notes

• The quality of the bread depends entirely on the yeast,so make sure you use a fresh batch.I use instant dry yeast which doesn't require proofing but I follow the tried and tested method.
• The rolls taste awesome when served warm from the oven but if you are storing it,cover it in a ziplock and microwave for 10-15 seconds before serving and it will taste as fresh.

 Yeastspotted