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Garlic pull apart rolls

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Garlic Pull apart rolls
Adapted from Edible Garden

Garlic pull apart rolls

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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 2
Ingredients Method

Ingredients
  

For the bread
  • 1.5 cup bread flour (can substitute with all purpose flour)
  • 0.5 cup lukewarm water
  • 2 tbsp milk (Vegans can substitute with coconut milk)
  • 0.5 tbsp active dry yeast
  • 1 tsp salt
  • 1 tbsp sugar
For the filling
  • 4 -5 tsp unsalted butter, softened. (Vegans can substitute this with vegan butter or cold coconut oil)
  • 2 tbsp finely grated garlic
  • A handful of coriander leaves, chopped
  • 2 -3 tbsp roasted sesame seeds
  • 0.5 tbsp Milk, for brushing (Vegans can substitute with coconut milk)

Method
 

Preparing the dough
  1. If using active dry yeast, activate the yeast by dissolving it in lukewarm water (38°C/100°F) and sugar. If using instant yeast, skip this process.
  2. Once the yeast is proofed (it turns foamy and rises up), add to flour, salt and milk. Knead well until smooth.
  3. Roll into a tight ball, cover bowl with cling film and let it rise in a warm spot until doubled in size.
  4. Punch out the air, knead for a minute and divide the dough into two pieces.
Filling and rolling the rough
  1. Mix softened butter, garlic and chopped coriander. Set aside.
  2. Grease an 8 inch loaf tin with oil or butter. Set aside.
  3. Roll each half into a rectangle about 1/4 inch thick. Spread half the garlic butter onto the dough.
  4. Roll as tightly as you can, and cut into four equal pieces. Place into the greased loaf tin.
  5. Repeat with the other dough half. You should now have 8 rolls in the tin.
Final rise
  1. Cover tin with cling wrap and let it rise in a warm spot until it reaches the edge of the tin and all the spaces between the rolls are filled in.
  2. Preheat oven to 350°F / 180°C.
  3. Brush the tops of the rolls with milk and sprinkle with sesame seeds.
Bake!
  1. Bake for 30 minutes until the tops are golden brown and the internal temperature reads 200°F.
  2. Cool slightly in the tin on a wire rack, then turn out of the pan. Serve warm.
  3. Store at room temperature in the loaf tin covered tightly with foil for up to 3 days.