Hasselback cheesy garlic rolls

I am not that much of a bread eater. It's strange because when I was in school/ college, I refused to pack anything else for lunch, but sandwiches, and considering I used to live on bread those days, I should have by now refused to part with it. But I guess, it rubbed off the other way for me. I don't want anything to do with it. Not that I hate it altogether, but I'm not that crazy about it either. The occasional garlic bread does the work for me these days.

Ro on the other hand, has toast every morning and I often ask him why he doesn't wanna try something else, and wont he get bored with it? This is the conversation we have every time I put forth that question:

"I would like idli, dosa or poori for breakfast, but since my wife is fast asleep during my breakfast time, I have no choice but to have toast."

Me: Do you think I work at Saravana Bhavan???? Well, you should have married a more pro-active person then, too bad I'm not. Why don't you try cornflakes, waffles or pancakes.

Ro: OK I like pancakes and waffles.

Me: Great I'll pick up a pack or two next time. All you have to do is heat them up in the microwave and you're good to go.

Ro: Oh I thought you were gonna make them for me????

Me: Wonder what gave you that idea? Remember I'm not the pro active wife.

Ro: Then I'll just stick to toast and coffee

Me: Fine by me ;)

 

He can toast a couple of slices of bread, but cant toast a waffle or heat a pancake?? I actually shouldn't complain because I'm not the super duper awesome wife who wakes up at 6am, grinds dosa batter, makes fresh dosa/idli and chutney and watches the husband gracefully digging into it. I'm one of those lazy brats who get Ro to even keep coffee ready for me in the mornings. But seriously, cut some slack here for me. Considering I make a fabulous (most of the time) dinner for him, toasting a few slices of bread is no ordeal?? You with me here???

Anyway, the reason I brought up bread was this...I just recently learnt the art of bread baking and I'm in love with it all over again. I'm not sure if its the baking that's making me all enthusiastic or the actual outcome, but whatever be the scene I'm slightly obsessed with working with yeast and am pretty proud of my creations. I initially started off with bread mix for the fear of working with yeast. I then decided to work with instant yeast but accidentally ended up buying active baking yeast which needed to be activated and that freaked me out. A couple (lots actually) of disasters and then I slowly got the hang of it. These sundried tomato buns, cinnamon rolls, Focaccia, bhatura and chicken stuffed buns were the successful out of the lot.

(picture inspiration from here)

My mother-in-law then asked me to pick up some instant yeast for her from here and that's when I picked up some for myself. I didn't quite get the hang of that instantly and was kicking myself for not just sticking to stuff I am used to, when the other day I made some doughnuts and it rose beautifully. I realized I wasn't giving the dough enough time to double in volume (blame my patience for it) and since the error has been rectified, I've been on a bread baking spree.

This recipe was bookmarked eons ago and I must admit, after 2 disastrous trials, I got lucky the third time. The first time, the dough went straight into the bin since it dried out on me and an ugly crust had formed. The second time, I still went ahead and baked the bread, but while slicing the crust just started crumbling and the insides were not cooked. So off to the rubbish bin it was. This time, I was determined to give it my best shot and decided that if it didn't work out for me, then that's it, I was never gonna give this recipe a shot again. Luck was on my side, and in spite of the slightly screwed up beginning, I managed to get what I wanted. They were the most tastiest buns I've ever had and I cant wait to make them again. Feel free to make them into buns or loaves or whatever shape you prefer. The outcome is fantastic whatsoever.

Recipe halved from here (yields 1 loaf or 6 buns)

 

Plain flour- 1 1/2 cups

Salt- 1/2 tsp

Instant yeast- 1 1/8th tsp (just a little over 1 tsp)

Honey- 1/2 tbsp

Warm water- 1/2 cup

Olive oil- 1/2 tbsp + enough to grease

Garlic butter- 1/4 cup

Cheddar cheese- 75 to 80 gms (depending on your choice) *

 

Into the bowl of a free standing mixer add the flour, salt and instant yeast and mix well. 

Add the honey and olive oil and rub into the flour mix, either using your fingers or with the paddle attachment of you mixer. 

Change to the dough hook, add in the water and knead on low for a couple of seconds and then increase speed to medium and knead for about 5 minutes or till the dough becomes smooth and pliable (and releases easily from the hook).

Add some flour or water (bit by bit), if you think the dough requires either of it. (I can proudly say that I now know how to determine this..pat on the back for me).

If you are doing this by hand, then lightly flour your work top and knead the dough for about 7 minutes. 

Lightly grease a mixing bowl and the dough, cover with cling film and keep aside to rise for about 2 to 3 hours. It should have doubled in size after the proofing period. (I pre-heat the oven at a really low temp for about 5 minutes, switch it off and place the bowl inside the oven. I leave it aside for about 3 to 4 hours)

Once the time is up and the dough has risen beautifully, punch it down and knead for a couple of seconds using your hand.

Line a tray with baking paper and divide the dough into 6-7 lemon size balls.

Cover with the same cling film and leave to rise for a further 30 to 45 minutes.

You can also pre heat the oven to 175C at this point.

In the mean time, melt the butter and thinly slice the cheese.

Once the dough has risen again, brush some of the melted butter onto the rolls and bake for about 20 minutes.

Take them out of the oven brush them again with more garlic butter and place them back inside for about 5 minutes. (yes double dose...that's what I'm talking about)

By this time the rolls would be nice and brown. Leave them out to cool for about 15 minutes.

Using a serrated knife gently slice the rolls, making sure you don't go all the way through the loaf. Leave an inch gap between slices.

Brush garlic butter in between and fill each gap with the cheese.

Send them back into the oven for about 3 to 5 minutes or till the cheese have all melted.

Take them out of the oven and if there is more butter, go on and glaze them.

Serve as a side to bakes or casseroles.

 

Notes: If using active dry yeast, then mix together the honey and water, sprinkle the yeast over it, stir to dissolve and keep aside for about 10 minutes or till the yeast starts frothing. Rub the oil into the flour-salt mix and then pour the yeast mix into it to form the dough.

Use any cheese you prefer. The more stronger, the better.
*I used cheddar cheese slices, which are easier to fill in the gaps. You can use a cheese slicer if its a slab.Its ok if its grated as well, just make sure you stuff enough between the slits.

I used store bought garlic butter, because I'm lazy. Making your own is really easy. Just mix 1/4 cup of melted butter with about 1/2 tsp garlic powder, 1/2 tsp finely chopped parsley and salt to taste. I prefer using garlic powder instead of pods because i find the garlic taste too strong.

Feel free to make baguettes instead of rolls and double the recipe for larger quantities. As a rule, I always halve the recipes of any new dish I try. It's not the best way to go about it, but it somehow works for me.

Chicken stuffed buns

Here is something to take centre stage on your Christmas table, something I absolutely love, thanks to Ria's easy recipe. I have tried this a couple of times and love it. You can play around with the stuffing and what's even better is, you can freeze them and bake as and when required.

Ria's recipe yields absolutely soft and spongy buns and although they are a delight to feast on, Ro keeps complaining about them sticking in his mouth (which I agree, but he's all dramatic about it). So I now make a whole wheat-plain flour combo which still yields soft buns and doesn't have the sticking problem. I would like to think its more healthier as well :)

Recipe adapted from here & here (yields around 15 medium sized buns)

For the dough

Plain flour- 1 1/2 cups (plus enough to dust the work surface)

Wholemeal flour- 1/2 cup

Active dry yeast- 1 tbsp

Sugar- 1 tbsp

Warm water- 2 tbsp

Warm milk- 1/2 cup

Oil- 1/4 cup

Egg- 1, lightly beaten

Salt- to taste

Egg white or milk for wash

Sesame seeds- to sprinkle on top (optional)

For the filling

Minced/ shredded chicken- 400 gms

Onion- 1 large, finely chopped

Ginger paste- 1/2 tbsp

Garlic paste- 1/2 tbsp

Green chillies- 2, finely chopped (optional)

Tomato- 1 large, finely chopped

Kashmiri chilli powder- 1 tsp

Coriander powder- 1 1/2 tsp

Turmeric powder- 1/4 tsp

Potato- 1 large, diced into small cubes

Garam masala- 1 tsp

Coconut milk- 1/4 to 1/2 cup

Coriander leaves- a couple of stalks chopped fine (optional)

Oil- 2 tbsp

Salt- to taste

Whisk together both the flours along with some salt and keep aside.

Take 1/2 tbsp flour from the mix and combine it with 1/2 tbsp sugar and yeast.

Add the warm water to that and mix well till the sugar and yeast has completely dissolved.

Keep aside for 10 minutes to activate the yeast. You would know its alive by the bubbles that form.

Into a large mixing bowl pour the milk, oil and remaining sugar. Stir to dissolve the sugar.

Tip in 1 cup of the flour mix and using a wooden spoon mix well till you get a paste like consistency.

Add the beaten egg followed by the yeast mix and stir it in.

Finally add the remaining 1 cup flour and stir vigorously till everything comes together. You can do this entire process using a mixer with dough hook attachment.

Otherwise, knead it well on a floured work surface for at least 10 minutes, till the dough is soft and pliable.

Oil the same mixing bowl lightly and keep the dough in it. Cover with a kitchen towel and leave in a warm place to rise. I preheat the oven to 100C for about 5 minutes, turn it off and then place the dough inside.

While the dough is proofing, get the filling ready.

Heat oil in a large frying pan and saute the onions till they turn a light golden brown in colour

Add the ginger and garlic pastes and stir for about 2 minutes or till the raw smell disappears.

In goes the chilli, coriander and turmeric powder. Stir for a minute or so for the spices to cook

Throw in the diced tomato/ paste and cook till the oil starts separating. This could take about 6 to 7 minutes on medium heat.

Add the diced potato followed by minced/ shredded chicken, season with enough salt and stir to bring all the ingredients together.

Cook till the chicken and potatoes are done and the water has completely evaporated. 

When it is more or less dry, add the coconut milk and stir well. Cook further till you get a semi-gravy like consistency. It shouldn't be too watery, nor too dry.

Sprinkle the garam masala and coriander leaves and give one final stir. Do the taste test, add more if required.

Once done, transfer into a bowl and keep aside to cool completely.

Assembling

Once the dough has doubled in size, punch it down gently using your hands, give a couple of gentle kneads and divide the dough into 15 equal parts. (If you have an obsession like me, then weigh each ball to get the exact size)

Take a dough ball, make a small disc shape (either using your rolling pin, or stretch using your hands) and place 1 tbsp of the filling into the centre.

Wrap it up by bring all the edges together and pinch the top gently to seal the filling.

Try and reshape them into a perfect ball and place on a baking tray lined with parchment paper.

Continue doing the same with all the dough balls and keep them aside for about 30 minutes to prove again.

Towards the end of your proving time, preheat the oven to 200C.

Just before you chuck them into the oven, whisk the egg white a bit and brush generously on top of the buns.

Sprinkle sesame seeds (if using) and bake in the middle shelf for 10 to 12 minutes or the tops are golden brown and glossy.

Take it out of the oven, cool for about 3 to 4 minutes, arrange them in a bread basket and serve with all the Christmas charm you can muster up :)

Notes: If you cant get hold of chicken breasts, then get chicken breasts, slice them into small chunks and precook in a saucepan along with a pinch of turmeric powder, salt and 2 tbsp of water. Once cooked, shred them and use that instead.

If you plan on making the buns only the next day, then place them in the refrigerator overnight. Bring it to room temperature before proceeding with the filling.

Cinnamon rolls (buns)

I was never that big a fan of Cinnabon when we were in the US. In fact I used to hate anything with cinnamon till we came to the UK. The apple pies served in the pubs here all had a generous amount of cinnamon and I began to absolutely love it. Sadly, my husband doesn't share the same excitement when it comes to cinnamon, making me stay away from desserts with cinnamon as the hero (heroine???).

That was until I picked up a couple of Cinnabons from the only outlet here in Piccadilly Circus (after paying a bomb for it that too) and brought it home. Since it was one of those lovey dovey days, I kept one aside for Ro, 100 percent sure he would say, 'so bloody overrated Cinnabon is' and let me have it. I guess it was one of those lovey dovey days for Ro as well, cos he said he would eat it since his wife lovingly kept aside one for him (bummer!!! is what I actually thought, but lets just let it pass shall we?)

So anyways, he loved the cinnamon roll to the extent he asked me why I don't make it at home. And so that's what I did, make cinnamon rolls. The first time I didn't take pics nor did I bookmark the recipe and so had to search around a bit this time. No luck still and so I had to make do with a new one. It wasn't as perfect as the first time, but we loved it nonetheless. I have bookmarked another recipe as well, and if it turns out better than this one, it shall be replaced. For now here are the details:

Recipe adapted from here

Dough:

Milk- 1/4 cup

Water- 1/4 cup

Butter- 1 tbsp

Active dry yeast- 1 1/8 tsp

Salt- 1/4 tsp

Plain flour- 1 1/2 cups

Granulated sugar- 1/4 cup

Egg- 1 small

Filling:

Butter- 1 1/2 tbsp, melted

Brown sugar- 4 tbsp

Cinnamon powder- 1 tbsp

Glaze:

Powdered sugar- 1/2 cup

Butter- 3/4 tbsp, melted

Milk- 3/4 tbsp

Vanilla essence- 1/4 tsp

Heat together the milk, butter and water in a saucepan until just about warm.

Stir in the yeast till it is diluted. Keep aside for 5 to 6 minutes.

Into a large mixing bowl add the flour, salt, sugar and egg. Mix well.

Pour the yeasted mixture into the flour mix and using the dough hook attachment on your mixer, knead till the entire thing comes together. 

Alternatively, dust your work top with enough flour and knead till the dough becomes pliable and is not sticky any more.

Place in a lightly greased bowl and leave in a warm place to rise for about 2 hours.

Once the dough has risen well, punch it down and place on a floured surface.

Roll it out into a rectangle shape, about half an inch in thickness, using as little flour as possible.

Brush the melted butter generously on to the rolled out dough. 

Mix the brown sugar and cinnamon together and sprinkle this mix on top of the butter, as evenly as possible.

Then carefully start rolling the dough from the longer side. Pinch the edges once you reach the end to seal it in.

Using a serrated knife, cut the log into 8 to 10 slices.

Place the dough, cut side down on to a greased baking pan and leave aside to rise for another hour or so.

Once it has doubled in size place in the middle shelf of an oven pre heated at 190C and bake for 18 to 20 minutes.

Once done, remove and let it cool for 10 minutes

In the mean time make the glaze by mixing together all the ingredients under that section till you get a thick frosting. 

Pour over the warm cinnamon rolls and enjoy with a cuppa.

Notes: The dough ended up being pretty loose and sticky and I kinda struggled with it. So had to use quite a bit of extra flour for kneading.

I preheated the oven at 100C for about 5 minutes and placed the dough inside for it to rise the first time.

I knew it would be a problem while rolling it out so I placed a baking paper under and started rolling. Although it wasn't easy, I was sill able to manage without the dough sticking too much to the paper.

The second rising time exceeded quite a bit because we suddenly decided to catch a movie and so it stayed that way for about 3 hours. I don't know if it made any difference though.

Replace the brown sugar with granulated sugar if you don't have the latter.

Sending this to the Monthly Mingle event hosted over at Kulsum's Journey Kitchen where this month the theme is Yeasted Doughs. The event is the brainchild of the ever talented Meeta of What's for Lunch Honey.