Week 47: Garlic and chives roll

The original intention of this bake is to make some chocolate wassant, which my dad loves. Unfortunately the chocolate paste turned out more runny than I was expecting, and the folding process was very challenging. So, I adapted the dough recipe for some garlic and chives roll which turned out to be super delicious.

Yields 8 large rolls

INGREDIENTS

For the tangzhong

25 g bread flour

125 ml water

For the dough

250 g bread flour

70 g cake flour

20 g milk powder

5 g salt

40 g castor sugar

8g instant yeast

100g tangzhong

1 egg + 90g warm water

25g butter

For the filling

4 garlic bulbs

1 teaspoon olive oil

1 generous bunch of chives

40 g butter, melted

salt to taste

INSTRUCTIONS

1) To prepare the tangzhong, add the bread flour and water to a heavy bottomed saucepan and cook on low heat, whisking constantly. Ensure mixture is smooth and cook until mixture is thickened and streaks appear as you whisk. Leave tangzhong to cool to room temperature.

2) I used a stand mixture to prepare the dough. Add all the dry ingredients and mix well. Then, add the wet ingredients.

3) Use the dough hook and mix the ingredients until a smooth dough form. I mix on Kitchenaid using speed 2 for about 15 minutes. Stopping every 5 minutes to scrap down the mixing bowl. The ready dough should be soft and supple but not overly sticky.

4) Lightly grease a bowl and let the dough prove, covered, for at least an hour until it doubles in size.

5) Prepare the 3 bulbs of garlic and lightly dousing them in olive oil and cover them in thin foil, and letting it bake on 170C for an hour.

6) Press all garlic using a garlic press and mix into a paste. Chop the chives.

7) Punch down the dough and roll it out to a rectangle roughly 30cm x 40cm.

8) Spread the dough with the melted butter and sprinkle with salt. Then, spread the garlic paste and sprinkle ¾ of the chives.

9) Roll the dough tightly from the long side and cut into 8 equal pieces.

10) Leave it to prove, covered for another 45 minutes. Dough is ready when it bounces back when pressed.

11) Preheat the oven to 175C 15 minutes before baking. Then bake the rolls for 15 to 18 minutes until rolls are golden brown.

This is definitely one of my favourite bread recipes, and it is going to be one of my staple for a while.

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One Response to Week 47: Garlic and chives roll

  1. Pingback: Week 96: Roasted onion and cheddar rolls | The Baking Hermit

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