Garlic-Rosemary Whole Wheat Yogurt Crescent Rolls
I made these garlic rosemary crescent rolls sometime last month, when I realized that I hadn’t baked any bread in a while. You all know I enjoy baking, but baking bread is something extra special for me. Maybe it is that I really like bread, or its just the magic of seeing dough rise up in the oven and fill the kitchen with that fantastic aroma of freshly baking bread.
Whatever the reason, I just got the feeling that I had to bake some crescent rolls bread then and there. I love pulling apart a crescent roll, and see the soft rolled up bread unravel. So I put together a recipe, got out the yeast, milk, yogurt, and the other ingredients only to find out I had run out of all purpose flour. All I had was whole wheat flour but I don’t usually make all whole wheat bread because no one in my home really likes it, except me.
This time, I didn’t have much choice as I had already made the rosemary garlic oil and dissolved the yeast. So I made the rolls with whole wheat flour and these are the best whole wheat crescent rolls I’ve eaten to date. They’re really soft and even my daughter who isn’t a fan of “healthy” bread, agreed they were very good.
Let me also take this opportunity to wish all who are celebrating Ganesh Chathurthi and Eid, a very happy festive weekend filled with fun and food with family and friends.
- In a pan, heat the olive oil and add the garlic paste to it. Sauté, over medium heat, until the raw smell of garlic disappears. Chop the rosemary and add it to the pan. Stir a couple of times and then take the pan off the heat. Keep aside to allow the oil to cool and allow the flavours to leech into the oil.
- Put the warm milk and honey in a bowl. Dissolve the yeast in this and keep for five minutes till it bubbles up.
- Put the 2 1/2 cups of whole wheat flour in the food processor bowl (or a mixing bowl). Add the salt, the flavoured olive oil, the yeast mixture and the yogurt. Process/ knead until a soft and elastic dough forms, adding more flour as necessary. The dough should be soft and just short of being sticky.
- Shape the dough into a ball and place in an oiled bowl, ensuring the dough ball is coated with the oil. Cover and allow the dough to rise and double in volume. This took me about 2 hours.
- Now take the dough and press it down slightly without totally deflating it. Divide the dough into two halves and shape each one into a smooth round. Roll out the ball of dough into a circle about 11” to 12” in diameter. Using a pizza cutter cut the circle into 12 pieces.
- Roll up each piece from the broad end and place on a greased tray with the tip of the roll tucked underneath. Repeat with the other ball of dough. Loosely cover the rolls with a towel and allow to rise till almost double, for about 45 minutes. If you want to brush them with egg you can. I left mine plain.
- Bake them at 200C (400F) for about 20 minutes or till they’re golden brown. Cool on a rack. You may serve them with soup, eat them as they are or have them for breakfast.