- Prep Time:25m
- Cook Time:30m
- Total Time:2h 30m
- Serves: 2
- Yield: 8 rolls
For the bread
- 1 1/2 c bread flour (can substitute with all purpose flour)
- 1/2 c lukewarm water
- 2 tbsp. milk (Vegans can substitute with coconut milk)
- 1/2 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
- 1/2 tbsp. Milk, for brushing (Vegans can substitute with coconut milk)
Preparing the dough
- 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.
- Once the yeast is proofed (it turns foamy and rises up), add to flour, salt and milk. Knead well until smooth.
- Roll into a tight ball, cover bowl with cling film and let it rise in a warm spot until doubled in size.
- Punch out the air, knead for a minute and divide the dough into two pieces.
Filling and rolling the rough
- Mix softened butter, garlic and chopped coriander. Set aside.
- Grease an 8 inch loaf tin with oil or butter. Set aside.
- Roll each half into a rectangle about 1/4 inch thick. Spread half the garlic butter onto the dough.
- Roll as tightly as you can, and cut into four equal pieces. Place into the greased loaf tin.
- Repeat with the other dough half. You should now have 8 rolls in the tin.
- 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.
- Preheat oven to 350°F / 180°C.
- Brush the tops of the rolls with milk and sprinkle with sesame seeds.
- Bake for 30 minutes until the tops are golden brown and the internal temperature reads 200°F.
- Cool slightly in the tin on a wire rack, then turn out of the pan. Serve warm.
- Store at room temperature in the loaf tin covered tightly with foil for up to 3 days.