Makes 8 individual roll
I reduced the original recipe to half.
Plain Flour- 1 1/2 cup
Warm water-1/2 cup+2 tbsp
Salt- 1/2 tsp
Extra virgin olive oil- 1 1/2 tbsp
Sesame seeds and milk- 1 tbsp each
Garlic clove-2 tbsp minced
Salted butter- 25 grams (room temp)
Cilantro- 2 tbsp
Method: For making dough
Mix plain flour, yeast, sugar and salt with warm water, knead well. (Add water slowly and mix. Depending on the flour, we might need little less water or few tablespoons more)
The dough should be a little sticky. Add olive oil to your finger tips and knead the dough for 3-4 minutes until all the olive oil has been used up. Cover and keep the dough aside for 45 minutes.
Meanwhile, prepare the spread by mixing salted butter, garlic and cilantro and keep aside.
Dough would have puffed up to double its original size, when ready. Knock the air out. Divide the dough into two parts and roll each dough to 1/2 inch thick round. (sprinkle flour if it’s too sticky).
Spread the garlic mix to two parts equally leaving behind a tablespoon for the end.
Roll them and cut each roll into 4 equal parts.
Grease a loaf pan. I used 3/8 lb bread loaf pan. Arrange the cut side on top and spread the remaining mix on top. Spread little milk on top and add sesame seeds. Allow it to further puff for 20 minutes.
Meanwhile pre-heat the oven to 360 degree Fahrenheit.
Bake for 25 minutes. (Time may vary depending on the oven and temperature). Rolls are ready when they turn light golden-yellow on top and your kitchen filled with wonderful aroma! Serve it hot….