Brioche is such an under rated and over awed bread.Every one is in awe of brioche .
And me? I”m in awe of the amount of butter that goes into it. Its has a massive amount of butter in one loaf. And then, to add more for making it into a garlic bread.
That is the sacrilege I’m trying to fight. Those 6 tbsp of butter are murder, but whole wheat bread is no good without butter.
So I found a sneaky way to try this out.
I added an extra ingredient, because remember, were trying to make this eggless. Oh ,you did’nt know about that? My mum is the Tuesday,Thursday,Friday vegetarian. She wont eat anything with egg on those days.
So that leaves a very little margin for us here. And we don’t really need the extra calories.Who does need them actually.
So we’re experimenting.
And we add potatoes to bread dough.
Honestly , If I did’nt tell you, you would not know.
Seriously. All this needs is a little planning. And keep the recipe card away from the french Pastry purists.They should not know you’ve fiddled with the recipe ,because the purists love butter.
So you just need to plan a little. Because the dough must be chilled. And you need to remember that whole wheat dough ferments faster.
But butter slows it down. Also the garlic paste is best used fresh. Parsley or coriander is something I love to add.
And pepper. The more the better. So lets start already.
So basically what you need to do is to mix the whole wheat with the milk and let it sit a while. So this is a trick we learnt with sourdough. Allow the gluten to form by not interfering with the dough. Totally begin kneading later.
So in a bowl, mix the whole wheat with the milk and set it in the fridge for an hour or two.
In to this add honey ,milk , all purpose flour, salt,yeast and the grated boiled potato. So all you need to do is knead all this together to get a smooth dough.
Now knead the cold butter into the dough in and knead till the dough is smooth and glossy. That will take atleast 10 minutes. If you have a stand mixer, well that will take a smaller effort.
Now place the dough in a oiled bowl and cover . Place in the coldest part in the fridge for at least 5 hours.
Now pound the garlic and the butter till its atleast pulpy. Add in the finely chopped coriander and salt and freshly ground pepper.
Mix well and set aside.
Roll out the cold dough into a rectangular dough rectangle,almost 4-5 mm thick. Generously spread the garlic butter. Now roll up and cut into neat rolls. place cut down on a lightly buttered cast iron skillet.
Chill again for an hour in the fridge.
Pre heat oven 180C and place the skillet in the lower rack for 25-30 minutes.
Brush the top with olive oil and let the oil soak in. Allow to cool a bit and enjoy with soup or with coffee.
Also I divide the dough into two and made two sets of rolls. I used my 6.5 inch cast iron skillet. I find, cast iron skillet garlic rolls are amazing. The other half of the dough I used in a 6 inch cake tin to make cinnamon rolls.
Butter, cinnamon powder and raw cane sugar. Topped with a decadent cream cheese frosting that made these cinnamon rolls so amazing they never got a chance to get photographed. I’ve just realised that cinnamon rolls have never had a chance to get photographed.
Check out my rolls by hitting the search button on the website. I make these very often. And the frosting?
Equal parts cream cheese, butter, whisked well with icing sugar and vanilla essence. Just smear over the warm out of the oven cinnamon rolls. Just smear and eat.
- 1/2 cup warm milk
- 3 tbsp honey or sugar
- 1 tsp salt
- 2 1/2 tsp instant dry yeast
- 1 cup whole wheat flour or atta
- 1/2 cup grated boiled potatoes
- 6 tablespoons cold butter
- 1 ¼ cups all purpose flour or maida
- 10-12 garlic cloves
- 1/4 cup chopped corriander /parsley or cilantro
- salt and pepper to taste
- Place the atta or whole wheat in a bowl with the milk and mix . Set aside a while.
- Pop in the all purpose flour, potatoes, salt, honey,yeast and knead with a little water.
- Knead well till the gluten develops and the dough is smooth.
- Cut half the butter into small bits.
- knead the butter into the dough till the dough is smooth and glossy.
- Place in an oiled bowl and cover and chill.
- Mix the garlic, coriander, remaining butter,salt and pepper.
- After six hours, roll out the dough and spread the butter out.
- Roll tight and cut the garlic rolls and place in a baking tin or cast iron skillet.
- Chill another hour and and bake at 180C for 30 mins.
- Remove once done ad brush with olive oil or a little bit of butter.
- The potato makes the dough a little starchy. But a little buttery.
- You need to try this ...at least for the fact that its a little low calorie.
- Also you'll have two tins of garlic rolls.
- If you use a 10 inch skillet, you can fit all your garlic rolls in that too. Bake a little longer time, but the crust will be awesome.
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