Garlic and Rosemary Dinner Rolls... Soft and buttery rolls with fresh aroma of garlic and rosemary. These are one of the family favorites and apart from mopping our curry bowls spec clean with these rolls, we also love to have them for breakfast with just a little slather of butter. Once intimidating, baking bread has now become a therapeutic process for me and the joy of making my own bread is unmatched. The aroma that waft through the entire house while the bread bakes and then watching the loved ones gobbing one piece after another gives a sense of proud and satisfaction to me. Here is my no fail recipe which I have tried innumerable times to make these rolls. Enjoy.
All you need is
Warm water - 1\4 cup
Warm milk - 1 cup
Granulated sugar - 2 tbsp
Active dry yeast - 2 and 1\4 tsp
All purpose flour - 4 cups
Vital wheat gluten - 3 tbsp
Salt - 1\2 tsp
Unsalted butter - 2 tbsp ( melted and cooled )
Eggs - 2
Garlic - 2 tbsp ( finely minced )
Dried rosemary - 1 tbsp
Recipe of Garlic and Rosemary Dinner Rolls
Mix warm water, warm milk, sugar and yeast in a bowl and cover and keep aside for 10 minutes, until yeast blooms.
Mix flour, gluten, slat, butter, egg, garlic and rosemary in another bowl.
Add the yeast mixture in the dry mixture.
Mix to make a soft dough.
Transfer the dough on a lightly floured surface and knead for 10-12 minutes.
If using a stand mixer, knead for 4-5 minutes on medium speed.
Oil a bowl and transfer the dough in it.
Cover and keep aside in a warm place for 2 hours, until the dough doubles in size.
Gently punch the dough.
Divide the dough into 12 equal portions.
Roll each portion into a round.
Arrange the dough rounds on a parchment lined baking sheet.
Cover the baking sheet and keep in a warm place for 1 hour.
Pre heat the oven to 180 degrees C.
Bake the rolls for 20-25 minutes, until slightly browned from the top.
Remove from the oven.