For the dough:-
- All purpose flour – 11/2 cups
- Full cream milk powder – 1 heaping tbsp.
- Garlic powder – 1/2 tsp.
- Melted butter – 25 grams
- Instant yeast – 1.25 level tsps
- Lukewarm water – 1/2 cup (/ as needed)
- Sugar –1.5 heaping tsps.
- Salt – 3/4 tsp
- Egg – half a large egg, lightly beaten
- Sunflower oil – 1 tbsp.
For the filling:-
- Salted Butter – 3-4 tbsps. or as needed (softened)
- Garlic paste – 1 heaping tsp.
- Fresh parsley – 1/3 cup; finely chopped
- Chopped fresh basil – 2 tsps.
- 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.
- Preheat the oven to 200 C.
- 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.
- Cut into 8 pieces of approx. 1″ thickness.
- Transfer the rolls to greased holes of a muffin pan. Loosely cover and keep aside for 30 minutes for second proofing.
- Apply egg wash on the rolls and cut a cross on the upper portion of the rolls. Don’t cut the lower portion.
- Bake the rolls in a preheated oven at 200 C for 15-18 minutes/ till the rolls sounds hollow when tapped.
- Apply some butter on the hot rolls and serve immediately with soup/pasta.