Garlic and Herb Bread rolls

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For the dough:-

  1. All purpose flour – 11/2 cups
  2. Full cream milk powder – 1 heaping tbsp.
  3. Garlic powder – 1/2 tsp.
  4. Melted butter – 25 grams
  5. Instant yeast – 1.25 level tsps
  6. Lukewarm water – 1/2 cup (/ as needed)
  7. Sugar –1.5 heaping tsps.
  8. Salt – 3/4 tsp
  9. Egg – half a large egg, lightly beaten
  10. Sunflower oil – 1 tbsp.

For the filling:-

  1. Salted Butter – 3-4 tbsps. or as needed (softened)
  2. Garlic paste – 1 heaping tsp.
  3. Fresh parsley – 1/3 cup; finely chopped
  4. Chopped fresh basil – 2 tsps.


  1. For the dough, mix together the plain flour, yeast, sugar, salt, egg, milk powder, melted butter, garlic powder, oil and lukewarm water. Knead the dough for a good 15 minutes, also keep banging the dough as you knead. Cover with a damp cloth & keep undisturbed for 1-1.5 hours/ till the dough doubles in volume. The dough for breads/pizzas have to be really, really soft.
  2. Preheat the oven to 200 C.
  3. Punch the risen  dough and transfer it to a floured surface. Roll it into a rectangle of 1/8″ thickness using a rolling pin. Spread softened salted butter all over the rolled out dough leaving a 1″ margin all around. Spread garlic paste and sprinkle the chopped parsley and basil. Roll the rectangle along the longer side like you do for a jam/Swiss/jelly roll.
  4. Cut into 8 pieces of approx. 1″ thickness.
  5. Transfer the rolls to greased holes of a muffin pan. Loosely cover and keep aside for 30 minutes for second proofing.
  6. Apply egg wash on the rolls and cut a cross on the upper portion of the rolls. Don’t cut the lower portion.
  7. Bake the rolls in a preheated oven at 200 C for 15-18 minutes/ till the rolls sounds hollow when tapped.
  8. Apply some butter on the hot rolls and serve immediately with soup/pasta.
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