Dough for the Bread
450 gm. Plain Flour
10 gm. sugar
15 gm. Sunflower oil
7 gm. Dry yeast
5 gm. Milk Powder
1 tbsp. salt
250 ml water ( as per Requirement)
Garlic Herb Butter
200 gm. Butter softened
1 Bulb of garlic
25 gm. parsley
3 to 4 green chilies
25 gm. spring onion
1 tbsp. oregano
For the herb butter
Crush parsley, green chilies, basil leaves, garlic, spring onion and oregano. Mix it well with softened butter. Ready to spread.
For bread dough
1 – In a large bowl, dissolve yeast and sugar with warm water. Allow to proof until creamy foam.
2 – Mix dry ingredients with yeast mixture and oil. Use water as per requirement. Mix well the put the dough on a lightly floured work space and knead. Once the dough is satin smooth placed it in a lightly oil bowl.
3 – Leave to rise for 2 to 3 hours until doubled in size.
4 – Line a baking tray with butter. Knock back the dough then gently mould the dough into a ball. Dust the plain surface and roll the dough in a round or rectangle till you get 1⁄2 inch width in the rolled dough.
5 – Spread the garlic butter evenly on the dough. Roll the dough till the end. First give a cut from the center and then equally cut the two parts so you have now 4 equal slices of the rolled dough.
6 – Grease a pan in which all the rolls will fit. Place the rolls in the pan and brush their tops with remaining garlic butter. Cover and let the rolls double up for 45 minutes.