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Twisted Knotted Mint Garlic Rolls


For The Bread Dough

  • cup Milk - 1/2+ 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
  • tsp Instant Yeast - 2 1/4/ 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.