For the second week of Blogging Marathon, I will be making three dishes which can be served as brunch for kids. So what is brunch? Brunch is something you serve late morning and is in between breakfast and lunch. It needs to be a filling dish to make up for both breakfast and lunch. Usually my daughter raises early and so she never skips her breakfast. So I have never served brunch for my kid. But when my nephew visited us last week, my daughter’s routine changed. She got up very late in the morning, missed her usual breakfast time. One such day I served them these are very buttery and very flavourful mint and roasted garlic rolls. The rolls disappeared immediately while still warm. I am linking this to Kid’s Delight – Brunch Ideas For Kids hosted by Priya and started by Srivalli
And this is the day, we post for Bread Bakers group challenges. Our host this month is Deepti of Baking Yummies chose the theme as rolls. I just mingled both the themes and made these cute looking twisted knotted rolls. The recipe for the bread dough is from Korena In The Kitchen. The shaping and the filling were the ideas combined from many posts from the web. I should say that they turned out beautiful. Instead of roasting the garlic in oven, I pan fried them for 10 minutes until soft and then mashed it and used it up in the recipe. And I also pan roasted the mint leaves until dry and then crushed them and used it in the recipe. The aroma of butter combined with the mint and roasted garlic was awesome. Brush the rolls with milk to get the nice brown colour on top. I used half the dough for this and used the remaining dough to make some other rolls. That will be posted later. The whole recipe makes 8-10 rolls.
I have a Philips Hand Mixer which also has a dough attachment. But until now I have never used it to knead the bread dough. SO as part of an experiment I used it to knead this dough. I used it continuous for nearly three minutes and by the time, the mixer itself started heating. I could sense a faint burnt smell and so I switched it off immediately. And when I checked the dough, it was not even any where near the done stage. I had to knead the dough for 5-7 minutes to make it elastic and smooth. So my advice to new bakers, never use your hand mixer to knead the dough. Use a stand mixer else knead it by hand on a counter. Use the mixer only to make batters and not doughs.
For The Bread Dough:
Milk – 1/2 cup + 1 tbs
Water – 1/2 cup
Butter – 2 tbs
Flour/ Maida – 3 1/4 cups
Sugar – 2 1/2 tsp
Salt – 1 1/2 tsp
Instant Yeast – 2 1/4 tsp / Dry Yeast – 1 tbs
For Filling and Topping:
Butter – 4 tbs
Mint Leaves – a handful
Garlic – 4 cloves
For The Filling:
Dry roast mint leaves until crisp.
Crush them to make flakes.
Roast the garlic pods with the skin in a pan on medium to low flame.
When they feel soft, remove from heat and let them cool.
Peel skin and mash the roasted garlic until a coarse mixture is formed.
Set aside until the dough is ready.
For The Dough:
Heat together milk, water and butter.
When the butter is melt, remove from flame and let it come to warm temperature.
In a bowl mix together flour, instant yeast, sugar and salt.
Add the warm milk mixture and knead to form a soft dough.
Transfer the dough to counter and knead for 10 minutes until the dough is smooth, soft and elastic. It should pass the window pane test.
Oil a bowl, place the dough inside and rotate to coat it evenly with oil.
Cover with cling wrap and set aside for 60- 90 minutes, or until double.
Shaping and Baking The Rolls:
Remove the dough, press to release air.
Roll the dough into a large thin rectangle.
Mix together room temperature butter, mint and garlic.
Apply half the mixture on half the rectangle.
Now fold the other half, overlapping the filling and press.
Cut into strips ( 8 – 10) which are 3/4 inch wide.
While working on a strip, keep others covered under a towel.
First twist the stripe and then knot it once.
Tuck the ends into the centre one from bottom and one from top. ( Look at the pictures for a clear idea)
Place the rolls on a buttered tray leaving 2cm in between.
Cover with a towel and set aside for 10-15 minutes.
By the time, preheat oven to 225°C.
Bake the rolls for 20-30 minutes or until the top is golden.
Remove from oven and brush the top of the rolls with the remaining butter garlic mint mixture when they are still hot.
Serve the rolls hot or warm.
Notes: If using active dry yeast instead of instant yeast, prove the yeast with 1/4 cup of warm water and a tsp of sugar until bubbly. Do not mix it directly into the dough.
Reduce 1/4 cup of water while adding milk and butter as we have already used 1/4 cup of water to prove yeast.
- Anadama Rolls from Passion Kneaded
- Bulochki (Russian Sweet Yeast Rolls) from Mayuri’s Jikoni
- Cinnamon Rolls from Bakingyummies
- Crescent Rolls from Sara’s Tasty Buds
- Feta Olive Knots from Food Lust People Love
- Flax Oat Wheat Dinner Rolls from Cook’s Hideout
- Einkorn Parmesan and Garlic Rolls from The Wimpy Vegetarian
- Gluten Free Cinnamon Rolls from A Baker’s House
- Hokkaido Milk Rolls from Baking in Pyjamas
- Kahvalti – Turkish-style Breakfast Buns from A Shaggy Dough Story
- Masala Bread Rolls from Sneha’s Recipes
- Mini Cheddar Bialys from Karen’s Kitchen Stories
- Oatmeal Dinner Rolls from A Day in the Life on the Farm
- Pesto Rolls from Veg Nation
- Raspberry Sweet Rolls from Kylee Cooks
- Savory Cheddar Rolls from Magnolia Days
- Stuffed Vegatable Masala Buns from Spill the Spices
- Twisted Knotted Mint Garlic Rolls from Gayathri’s Cook Spot
- Wholewheat Low Fat Stuffed Cinnamon Rolls from Sizzling Tastebuds
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.