Who loves savoury rolls and that too with whole wheat flour? Then this post is for you. I used coriander, mint, garlic, ginger and fennel seeds to spice up the regular bread rolls and it was amazing. I used garlic cream spread and it tasted out of the world. The idea for these rolls came from my previous Whole Wheat Spicy Rolls (click on the name for recipe) I made for Bread Baker’s challenge. The dough was one of my favourite which turned out so soft and delicious.
I used the same dough and used a spice paste to jazz it up. Me and hubby loved them but Sruti didn’t even want to taste it. She is not a great whole wheat flour fan. I think it is kind of acquired taste. I just loved the colour of these buns. Topped with sesame seeds, they look so beautiful, right? You can use any masala you want to make these buns. I went for the ingredients I am fond of.
Whole Wheat Flour – 1 3/4 cup
Salt – 1/2 tsp
Sugar – 2 tbs
Oil – 1 tbs
Instant Yeast – 1/2 tbs
Curd – 1/4 cup
Milk – 1/2 cup
Coriander Leaves – 3-4 tbs
Green Chillies – 2-3
Garlic – 2-3 pods
Ginger – 1/2” piece
Fennel Seeds – 1/2 tsp
In a bowl mix together wheat flour, salt, sugar and yeast.
Grind together coriander leaves, ginger, garlic and green chillies to a coarse paste without adding water.
Add this to the flour with fennel seeds and mix well.
Add oil, curd and milk and mix to form a soft and sticky dough.
Take it on to the counter and dust with generous flour.
Knead it for 8 – 10 minutes to form a soft and smooth dough.
Oil a bowl, place the dough in the bowl and rotate to coat it with oil.
Cover with cling wrap and set aside for 45 – 60 minutes or until double.
Preheat oven to 225C.
Remove from the bowl, divide it into six equal portions.
Roll each into a tight ball.
Brush with milk and sprinkle sesame seeds on top.
Cover and set aside for 10 minutes.
Bake for 15 minutes or until golden on top.
Remove from oven and let it become warm.
Serve it with a spread of your choice.