Flaxseed Dinner Rolls

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I love dinner rolls and keep finding new recipes to make. You can have them with other dishes like pasta or if you are like me, you can have them with a slather of butter anytime of the day. These rolls taste wonderful with the flavour of herbs coming through as also the nutty flaxseed and the slight crunch of bran.

Recipe adapted from here

Makes 8 rolls

WHAT WE NEED

1 1/2 cup All purpose flour

1 tbsp Wheat bran

1 tbsp Flaxseeds, ground

2 tbsp Dried mixed herbs

1 1/2 tsp Instant yeast

1 1/2 tsp Sugar

2 tbsp Olive Oil

1/4 tsp Salt

1/2 cup Warm water

WHAT TO DO

  • Mix the flour, bran, flaxseed, herbs, sugar and yeast
  • Add Olive oil, salt and warm water and knead to form a smooth dough
  • Set aside for 1 hour or till the dough doubles in volume
  • Take out the dough and roll it into a 1″ thick circle
  • Cut it into 8 wedges
  • Roll each wedge from the broader side ro form a crsescent like roll
  • Grease a baking tray and keep the rolls on it dor 20-25 minutes
  • Preheat the oven to 185C
  • Bake for 20-25 minutes or till the drop turns golden brown
  • Serve warm
  • Enjoy!

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This is my post for the Blogging Marathon under the theme,’Wraps & Rolls’.

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Herbs & Garlic Rolls

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All through my life I have tried to lose weight. It has mostly not worked because I would not stick to any plan for more than a week. Then I would look at people thinner than me wearing pretty clothes and sulk. This has been going on forever with no end in sight. Finally I figured out how to solve the problem. No, I am not propounding a new weight loss strategy. All I am saying is that my problem has always been other people being thinner. So I figured I would put my baking to use as a dark art and get everyone around me to put on weight. If that is not a delicious solution I don’t know what is.

So these garlic rolls are the first step in that direction. In my defense, they did turn out delicious and quite gobble-worthy.

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Recipe adapted from here

Makes 10 rolls

WHAT WE NEED

1 cup All purpose flour

1 cup Whole Wheat flour

2 1/2 tsp Instant yeast

1 tsp Sugar

1 tsp Salt

2 tbsp Olive oil

3/4 cup Warm water

60-70gms Herbed garlic butter

Sesame seeds to garnish

WHAT TO DO

  • Add the flours, yeast, sugar, salt and oil in a large bowl
  • Add 1/2 cup water and mix to form a smooth dough
  • If the dough seems too dry then add 2tsp water at a time till the dough comes together
  • Cover and set aside for an hour or till the dough doubles in volume
  • Take out the dough and roll it into a 1/2″ thick rectangle
  • Spread the garlic butter on the dough evenly
  • Roll the dough into a tight log from the longer side of the rectangle
  • Cut the log into 10 pieces
  • Grease an 8″ round baking pan and place the rolls side-up on the pan
  • Sprinkle the sesame seeds on top and set aside for 20 minutes
  • Preheat the oven to 185C
  • Bake for 20-25 minutes or till the rolls are golden brown
  • Brush with the balance butter on top
  • Serve warm
  • Enjoy!

 

NOTES

  1. I used the store bought garlic butter but you can also make it at home. Take 70 gms of salted butter, 4-5 cloves of garlic and 2-3 tsp of mixed herbs. Pulse the garlic and herbs together in a blender. Add them to the butter and mix well. Add salt if needed and use.

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This is my post for the Blogging Marathon under the theme, ‘Wraps & Rolls’.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Yummilicious Hasselback Potatoes

I am in forever need of items that lend themselves easily to cooking for one. Lunch is a solitary affair and if there is something more boring than eating alone it is cooking for one. My perfect lunch would be tasty, easy and quick to make. So when I came across this recipe for hasselback potatoes, I knew I had struck gold.

INGREDIENTS

Potatoes                     3

Butter                         2 tbsp

Rosemary                  1/2 tsp

Thyme                        1/2 tsp

Red chilly powder       1/4 tsp

1. Preheat your oven to 200C

2. Wash the potatoes thoroughly.

3. Make cuts to the potatoes but do not cut it through

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Melt the butter and coat the potatoes with half of the butter using a brush. If you choose, you can add the herbs and chilly powder right away else you can wait and add it at half time. If you are using salted butter, then you won’t need additional salt. Else, add salt as well to the melted butter before coating.

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Bake it at 200C for 30 minutes in a greased tray or pan.

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It should have attained some crispiness and the slices would have started to separate as you can observe in the picture above. It will be easier to apply the herbs and chilly powder at this stage. You can use the brush and coat the individual slices as well.

Apply the balance butter on the potatoes and bake for another 25 minutes. After 25 minutes, remove and add grated cheese to the potatoes and bake for 5-7 minutes

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Once the cheese is melted and appears brownish, remove from the oven and cool.

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If you are not adding cheese, then bake it for 30-35 minutes the second time instead of 25 minutes.

My potatoes were very crispy at the top end and soft at the bottom (uncut) end. I liked it that way. If you don’t, then turn the potatoes on its head and bake for the last 15 minutes.

If you want them to be crispier then bake for an additional 10-15 minutes. The thinner the potato slices are crispier it would be.

Easy and yummy! Can’t get better than this.

Happy Baking!