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.

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.

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.