Garlic and cilantro pull apart rolls with home made butter


Baking is therapeutic, Baking is fun and baking in big lots before the weekend is most of the breakfast job done!
I am now trying to work on basic proportion for dough that can be used for different kinds of breads. This Friday morning made garlic and cilantro pull apart rolls with home made butter.Universally loved and approved ūüėÄ ¬†This dough gives soft rolls and can also be used to make burger buns.
Pull apart garlic and cilantro rolls



For the  dough

3  cups All purpose flour  (Maida)
1 tsp Instant yeast or 1 1/4 tsp Active dry yeast (If using active dry,proof in 1/4 cup of warm milk and a tsp of sugar from the recipe)
1 tsp sugar
1/2  tsp salt
1 cup warm milk
2 Tbsp olive oil/butter

For the filling

Mix all the ingredients given below to prepare the filling.

2 Tbsp butter at room temperature(I used home made butter)
1 tsp mixed herbs (Optional) oregano,basil,rosemary and garlic powder,can use fresh or dry
¬ľ tsp fresh ground pepper
¬ľ tsp salt (If using unsalted butter)
1 Tbsp minced garlic
2 Tbsp fine chopped cilantro/coriander leaves

  1. If using active dry yeast: Prove the yeast by adding the sugar to 1/4 cup of warm milk (from the total 1 cup of milk) . Mix well. The milk 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!
    If using instant yeast : it can be added to the flour directly.
  2. In a big bowl, take the flour, salt butter,sugar and yeast. Mix well.
  3. Slowly adding the warm milk, knead till you get a soft and smooth dough. It takes about 7-8 minutes.
  4. Transfer the dough to an oiled bowl, cover with cling film, or a kitchen towel and rest till it doubles. it took me an hour, but may take longer in cold weather and less time when the weather is warm and humid. Watch the dough rather than the clock! The dough should double up. This is the first prove.
  5. Remove from the bowl once the dough is doubled and gently knock out the air. Split it into two and roll each out into a  a rectangle about one inch thick. Spread the filling generously.
  6. Roll the circle/square to make a cylinder.
  7. Cut into equal pieces using a pizza-cutter or a knife
  8. Place the cut cylinders into a well greased baking pan
  9. Cover and let it rise for till the rolls are nice, puffy and doubled up.
  10. When there are 20 minutes to go, pre-heat the oven at 200C.
  11. Brush gently with milk and bake  at 180C for 20-25 minutes till golden brown
  12. Serve fresh out of the oven.
    Garlic Cilantro Pull apart Rolls prep

The pull aparts are great on their own or can be served for any of the meals really.
Have a great weekend! ūüôā

Three Pepper Fusilli/ Pasta

Friday is here and it is time for Fiesta Friday at Angie’s. I am bringing a delicious pasta to the party,full of hidden vegetables!
Three Pepper Fusilli!

Pasta gets made at least once a weak in my kitchen.As much as my boys love pasta, the chopped vegetables go uneaten, no matter how fine I chop them. So, like all good Moms I have learnt to sneak in as many vegetables I can into the sauces. Friday lunch was this delicious Three Pepper Fusili with our favourite bread of all seasons, a  mixed-herb Focaccia and some mini-buns.


Fusilli pasta- 500 Gms

Boil the Fusili till al dente (as per the instructions on the pack)



Onions- 2 large, finely chopped
Garlic- 7-8 cloves, minced
Tomatoes- 8-10 large, pureed
All three peppers- 2 of each, chopped into cubes
Olive oil- 2 tbsp
Salt to tase
Oregano and mixed herbs- 1 Tbsp
Black Pepper crushed – 1 tsp
Chilly flakes- 1/2 tsp (optional)
Tomato ketchup – 2 tbsp (optional)
Fresh Cream/malai- 2 Tbsp

These proportions make a biggish batch. I use as needed and refrigerate the rest in a glass bottle.

Heat the oil. Add garlic and onions. Fry till onions are transparent. Add in the tomato puree and cook uncovered for ten minutes.
Grind the peppers in the mixie to a coarse paste. Add to the tomato onion mix. Add salt, black pepper, oregano, mixed herbs and tomato ketchup ( if using).Cook covered on low heat for about 20 minues. Keep checking and stirring to avoid burning.

You will get a thick, rich and aromatic sauce. The three pepper paste really adds a lovely flavour and reduces the sourness of the tomatoes. Great way to add veggies to the sauce too!


To assemble- Heat the sauce and add in the sauce. Simmer for a minutes and turn off. Stir in 2 Tbsp fresh cream. Add in the fusilli.
Enjoy with fresh home-made focaccia or some dinner rolls.