Garlic and cilantro/fenugreek rolls | Bread baking

Baking is therapeutic, its like creating something magical! I baked these garlic cilantro fenugreek pull apart rolls for the first time for a birthday party. They came out excellent with the yummy filling.
It was loved by my friends and vanished in no time!

Ingredients

For the  dough

4  cups – All purpose flour  (Maida)
1 Tbsp Instant yeast
2 Tbsp sugar
1 tsp salt
1 ½ cups warm water
2 Tbsp olive oil/butter

For the filling

Mix all the ingredients given below to prepare the filling.

2 Tbsp butter at room temperature
1 tsp mixed herbs – oregano,basil,rosemary and garlic powder
¼ tsp fresh ground pepper
¼ tsp salt
1 Tbsp minced garlic
1 Tbsp fine chopped cilantro/coriander leaves
Few sprigs of fresh fenugreek leaves.. You can use kasoori methi if fresh not available
Prove the yeast – add the sugar to 1/2 cup of warm water. Mix well. The water has to be just the right temperature- not too hot because that will kill the yeast not too cool because the yeast won’t prove. Drop some on the back of your wrist and it should feel warm there. Add the yeast and rest covered for 10-15 minutes. The yeast should froth like soapy bubbles. If it doesn’t, throw the mix and start afresh. Proper proving of the yeast is vital to good bread!
In a big bowl, take the flour and salt. Mix.
Once the yeast has bloomed, add it to the flour and knead the dough with the remaining 1 cup of water. It will be sticky and it is meant to be like that.
Add the Olive oil/butter and knead for another 10-12 minutes.
Transfer the dough to an oiled bowl, cover with cling film, or a kitchen towel and rest for 11/2 to 2 hours. The dough should double up. The time actually depends on the weather conditions-if very hot, it doubles sooner than the 1 ½ hours. This is the first prove.
Remove from the bowl once the dough is doubled and gently knock out the air. Here I split the dough into two. I used one half to make the pull apart rolls and the other half for a square focaccia and 6 mini burger buns.
Roll it out into a  big square or circle as desired of about one inch thickness . Spread the filling generously.
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Roll the circle/square to make a cylinder.
Cut into equal pieces using a pizza-cutter or a knife.
Place the cut cylinders into a well greased baking pan.
Cover and let it rise for about 45 minutes (till doubled)
When there are 20 minutes to go, pre-heat the oven at 200C.
Brush gently with milk and bake  at 180C for 20-25 minutes till golden brown
Serve fresh out of the oven.

The pull aparts are great on their own or can be served for any of the meals :).
Happy Diwali! !

Sending this to blogging marathon 58 hosted by Srivalli.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#58

Rose Brioche

Have you ever had a cooking date? I had a couple of them with my bestie back in Sydney. We spent the entire day chatting, gossiping, playing with the kids and doing a culinary experiment. That is when this came up. The Briochee came out lovely and serve as perfect appetizers. The cooking process is a bit lengthy if you are not used to bread baking, but then you hardly realize the time when you have lovely company, right? :)

For Brioche Dough:

Ingredients
2+1/2cups Bread flour
1tsp Instant yeast
1/2cup Luke Warm Milk
1no Egg
2tsp Sugar
1/2tsp Salt
75grms Butter (room temperature)

Method:
Mix the yeat sugar and salt with the luke warm milk,keep aside until the yeast turns foamy. Add the foamy yeast, egg to the flour and knead everything gradually until the dough turns soft. Now add the butter and knead the dough again for few minutes.Arrange the dough in a greased bowl,covered with a towel,keep in warm place until the dough double in volume.


Potato Masala:

Ingredients
3nos Potatoes (cooked and mashed)
1no Onion (chopped)
1tsp Red chilly powder
1/4tsp Cumin powder
1/2tsp Garam masala powder
Salt
Oil
Coriander leaves (chopped)

Method:
Heat the oil, add the chopped onions, saute until they turns transparent.
Add the mashed potatoes and cook with chilly powder, cumin powder and garam masala powder, salt.Toss everything gently and cook in simmer for few minutes.Finally add the chopped coriander leaves,put off the stove.


For assembling the roses briochées:
Punch down the dough and knead the dough again for few minutes.
Roll the dough and divide the dough as three equal balls.
Roll the ball with the rolling pin as medium thick flat disc.
With a cookie cutter, cut the dough as medium sized circles.
Make 4 slashes on the circle, from the edges towards the centre, as shown in picture.
Make a small ball from the stuffing, keep in the centre of the circle and bring two opposite edges towards the centre.
Now bring the remaining two opposite edges around the already sealed edges to form a rose like shape. Brush the briochee with milk and sprinkle some sesame seeds.

Continue the same process with the remaining dough and remaining stuffing.
Arrange the prepared briochées over a baking sheet, cover it with a towel and keep aside for half an hour until they rises a bit.
Preheat the oven to 350F/180C
Brush the top of briochées with egg yolk beatened with water.
Bake for 20-25 minutes until the crust turns golden brown.
Remove the roses briochées from the oven and let it cool completely in a wire rack.
Enjoy warm.