Garlic Pinwheel Rolls with Fresh Herbs

So it has been a bread week at my home this week. Starting with the Savory Bread Muffins and today's Pinwheels and a few more to come in the coming days. I am quite happy actually, if you ask me, making fresh bread at home. Firstly, the aroma of bread baking in the oven is so nice that you just can't get enough of it. Secondly, I had a pack of Bread Flour which I had opened long back but hasn't been put to much use and I fear that the flour might just get wasted. Thirdly and most importantly, I love baking more than cooking (these are two different things, for those who don't know) and given a chance, I would love to be a part of the former. So here is today's baking adventure in the kitchen, Garlic Pinwheels. While I had and know the basic bread recipe, I decided to give a twist to it by making it with buttermilk. The result was a super rich and soft texture from the inside and a lovely crunch from the outside. In fact, I loved the texture so much that from now on I would only be using buttermilk in my bread and with it, I don't even need to add any extra oil or butter. Now, how'z that? 

Note: Please scroll down to the end to see the recipe update.

                                      

Ingredients

1 1/2 cups bread flour (you can replace it with all purpose flour and 1 egg)

100 ml plus warm buttermilk (keep some warm buttermilk handy, in case you need to add a bit more. You can also use warm water instead)

1 tsp instant dry yeast

1 tsp sugar

1/2 tsp salt

1 tbsp steak seasoning (you can replace it with any seasoning of your choice)

1 tsp olive oil (use on your hands if required to work through the dough)

For the filling

1 tbsp finely grated garlic mixed with 2 heaped tsp butter (I used low fat olive butter. Margarine or any other low fat bread spread of your choice can also be used)

1 tbsp fresh dill or any other fresh herb of your choice, finely chopped 

Direction

Mix the yeast and sugar in warm buttermilk and let it stand until frothy, about 10 minutes. 

In a separate bowl, mix the flour with the rest of the ingredients and pour the yeast mixture little at a time to knead a smooth elastic dough. Transfer the dough onto a clean slightly floured surface and continue kneading for 5-10 minutes till you get a smooth yet moist non sticky dough. Lightly oil your hands and rub it on the dough. Cover with a cling wrap and transfer to the bowl and keep in a warm place for 1-2 hours or until doubled. 

Now take the dough out and punch it down a few times. With the help of a rolling pin, now roll out an oval/rectangular disc of uniform thickness. It should not be too thick, else the pinwheels will be too chunky. Now evenly spread out the garlic butter with the help of a bread knife and sprinkle the fresh herbs on top. Now starting from the top, gently roll in the dough just like rolling in a carpet and once done, press the ends with your fingers. 

                                       

Now, with the help of a sharp knife, cut out 1 inch thick pieces from the roll and arrange on a baking dish, either lightly greased or lined with parchment paper. Cover and return to the warm place for the second proofing, about 45 minutes. 

                                       

When you are near the end time, pre heat the oven at 200 degree celsius for 15 minutes. Bake the pinwheels for 15-20 minutes until golden on top. Remove from the oven and let it cool for 10 minutes in the pan covered with a kitchen towel before transferring to a wire rack. Serve warm.

                                       

Recipe Update

Here is an update to this recipe which I tried with Wheatgerm. A very healthy and rich in essential nutrients like dietary fiber, phosphorus, magnesium, zinc, folic acid, and Vit E. It also very low in cholesterol and sodium, thus giving a healthy twist to these pinwheels even if you are using plain flour. Here is the update.

New Ingredients

1/2 cup wheat germ

1 1/2 cup all purpose flour

50 ml warm water 

1 tbsp milk for milk wash

Rest of the ingredients remain same

Direction

The procedure is same as given in the recipe above, with the following changes:

1. Prove the yeast with 50 ml warm water and 1 tsp sugar. Keep the buttermilk at room temperature. 

2. Mix the flour, wheatgerm, and salt and add the frothy yeast and the buttermilk and knead as directed above.

3. When ready to put into the oven, give a milk wash, either with your hands or using a brush. This helps to achieve that beautiful golden color.