Tuesday 20 February 2018

CheesyGarlic Rolls


Baked 

After 2nd Proofing

For second proofing

First proofing

Dough
Ingredients:

Wheat flour - 2 cups
Milk powder - 4 tbsp
Butter - 1/4 cup (melted)
Sugar - 1 tbsp
Dry yeast - 1 tbsp
Salt - 1 tsp
Luke warm water - 1 1/2 cups
Garlic - 5-6 (grated)
Cheese - 2 cubes (grated)
Italian seasoning - 2 tsp

Method:

  • In a bowl add sugar, yeast and luke warm milk and set aside to activate.
  • In other bowl add flour, salt, butter, milk powder and mix well.
  • Add in activated yeast and knead the dough till soft.
  • Place this in a greased bowl for proofing for an hour.
  • Once done, punch the air and divide the dough into two.
  • In a bowl mix garlic, cheese and italian seasoning and set aside.
  • Take a portion and roll it thin.
  • Brush with melted butter and sprinkle garlic cheese mix.
  • Roll it tight and cut it.
  • Place it in a greased muffin tray for proofing.
  • Once done brush the top with butter.
  • Bake this in a preheated oven (OTG) at 180°C for 20-22 mins.
Note:
I used the same dough and made WheatCinnamon rolls.





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