Pull Apart Rolls
One of my favourite past times is browsing the internet in search of recipes. I love looking at Pinterest every day. The colourful photographs just beg to be tried and the step by step instructions make cooking a joy and a guaranteed success. My family loves bread and although I do possess a bread maker, this can be baked in an ordinary oven. And again this recipe is a combination of a couple of recipes I found on Pinterest - Garlic Herb & Cheese Bread found on chewtown.com and Caramel Apple Cinnamon Rolls found momontimeout.com coupled with my ingenuity and love of good food. This is an easy recipe and even a beginner will be pleased with the result.
500g plain flour: 15 gms dried yeast granules; 1 tsp salt; 3 tsp sugar; 325 ml water at room temperature; 3 tsp olive oil; 1 large clove garlic, minced fine; 1/2 cup coriander leaves, chopped; 1/2 cup spring onions, minced fine; 1 tbsp butter; 100 gms Mozzarella cheese, grated ; 100 gms Cheddar Cheese.
Mix the flour, yeast, salt, sugar together in a large bowl. Add half of the water to the dry ingredients and then mix, slowly adding the remaining water whilst mixing. When mixed together the ingredients should come together in a ball. Transfer to a large floured board.
Add the olive oil to the dough and knead it in. If required, add extra flour (if it becomes too sticky) and continue working the dough. The kneading is extremely important as it is a necessary technique to ensure the dough will rise and be fluffy. Knead the dough till the texture is smooth and elastic.
Return the dough to the bowl, cover it with glad wrap and then a tea towel and keep warm until the mixture doubles in size – this can take 1 – 1.5 hours depending on the weather).
When risen, knock the dough back in the bowl and then take it out, cut it in half and roll each half out to a large rectangle about 50cm x 25cm. Trim the edges to straighten.
Spread the top of each with 1/2 the butter then scatter the crushed garlic, herb mixture and grated cheeses over both rectangles.
Cut the rectangles into strips and roll each strip into a pinwheel. Place in a greased 9 inch square pan and cover with cling wrap. Keep aside for 30 minutes. Bake in a preheated oven at 190 Celcius for 55 minutes until golden brown. Remove from oven and rest for 10 minutes before serving warm with roast chicken and a delicious salad.