Friday, October 31, 2008

Garlic Butter Fan Tan Rolls: Simple Bread for every meal


My dad really like garlic bread, most of the time I make the garlic bread using French bread. But I still want a soft bread with a garlic and butter flavor, which I can munching without hurting my gum (I really feel my mouth hurt after eating a lot of that bread, haha).
I saw this recipe in: ...............(my favorite book, I have a feeling that I might use all the recipe in this book in real soon, ^ ^), and it's the answer to my prayer. The bread is soft and flavorful, the only problem for me is the garlic in the original recipe is too little (if you like the taste to be less hash, use only 2 cloves, but my dad, he just roast a lot of garlic and add it to his bread, haha).
The bread is very easy to make and the appearance is great, when eating I like to take tear it pieces by pieces. Even the outside is a bit crunchy, the inside is soft and addictive. Yesterday I have these breads with roasted sausage in balsamic vinegar and tomatoes, and I admit that this bread is so good to accompany the tasty meal. So, this bread is great for both snacking and for your meal too.
Note: I suggest roll the dough into the right size before cutting, because the shape of the bread is depending on it.

Garlic Butter Fan Tan Rolls
MAKES 16


225 ml
milk
15 g
fresh yeast* (or 5 g instant yeast)
2 teaspoons
caster sugar
450 g
strong white flour
2 teaspoons
salt
30 g
vegetable shortening or lard
1
egg, beaten
55 g
salted butter, softened
4
cloves of garlic, crushed
2 tablespoons
chopped flat-leaf parsley
1 Scald the milk and set aside to cool to blood temperature. Skim.
2 Mix the yeast with the caster sugar and 2 tablespoons of the milk. (if using instant yeast, mix the instant yeast with all the milk and the sugar)


3 Sift the flour with the salt into a large bowl. Cut the vegetable shortening into small pieces and rub into the flour.
4 Make a well in the center of the flour and pour in the yeast mixture, egg and most of the remaining milk. Mix to a soft but not sticky dough, adding more milk (I add about 2 tbsp of milk) or flour as necessary.
5 Knead for 6 minutes by machine or 10 minutes by hand until satiny.


6 Place the dough in an oiled bowl and turn the dough to coat it in a thin film of oil. Cover with oiled cling film and leave to rise until doubled in size.


Mix the garlic and parsley with the butter.


7 Heat the oven to 190°C. Lightly butter 16 muffin tins.
8 Knock back the risen dough by kneading for 30 seconds then roll it into a rectangular measuring 80 X 30cm.
9 spread the garlic mixture over the dough. Cut the dough length ways into 6 strips.


Stack the strips then cut them into 16 (5 cm) pieces. Place the pieces in the muffin tins and cover with oiled cling film. Leave to prove until soft and pillowy, about 30 minutes.


10 Bake in the centre of the oven for 20 minutes or until golden-brown. Serve warm.
11 To reheat, place the rolls on a baking sheet in an oven preheated to 180°C for 10 minutes.



Garlic Butter Fan Tan Rolls

15 comments:

Zack said...

wow..that looks really good! To start with, I simply love garlic bread, but you made it look so cute by overlapping them and baking them in a muffin tin! they bloomed beautifully :)

I will definitely give this recipe a try! ;)

Elinluv said...

I love all your buns recipe you shared here. Thanks so muchie. Will be making this soon :)

Eunice said...

WOW that's garlic bread taken to a new level!!! so amazing! i love it. will put it on my list of things to bake and link it back here! :)

Elinluv said...

Hi Pook,

I have tried this out and it was fantastically good.The bun skin is crispy when out of the oven..have I overbaked it? I can never resist any bun recipe. Thanks for sharing such a wonderful recipe and I have posted it up and linked you.

Regards,
elin

dailydelicious said...

Hi, Elinluv
The outside can be a bit crispy, but the inside will be soft.
I'm so happy that you like it. (^_^)
Pook

Miza said...

Hello
I was diverted to your blog from Zack and your garlic bread looks very very tempting. So I gave it try and indeed it was very soft and yummy. The smell of them baking in the oven was so intoxicating.
Although I must admit, some of mine turned out enormous! haha! Next time, I'll measure and roll the dough out a lot thinner :)

Thanks for the great recipe!

Miza said...

Oh and pictures of mine can be viewed at http://khairulmiza-bubhubs.blogspot.com

Caroline said...

Great blog & photography! Can't wait to try these rolls.

Jaslene said...

I made these garlic bread yesterday for dinner to surprise my husband. They did not turn out as pretty as yours (I don't have delicate hands. Hahaha!) and texture was not soft (I think I was not patient enough to have the dough raise a little longer before putting into the oven). But my husband and daughter love them. Thank you!

dailydelicious said...

Hi, Jaslene
I'm so happy that you like it.
About the softness you can add a little more shortening (about10g), your bread will be softer.

Kathleen said...

Hi Pook,

Love your blog and the pics are fantastic. I tried this recipe yesterday. I went to the ingredients store and asked for 'strong white flour' and the owner told me to use 'high protein flour'. My buns turn out a little dense and most of the pieces fell apart when baked. I wonder if it has anything to do with the type of flour I used. What should I replace the 'strong white flour' with when I can't find such flour? Will simple old bread flour do? Thanks

dailydelicious said...

Hi, Kathleen
You can use bread flour, the high protein has too much protein for this bread.
It could be my recipe that is not clear enough, when I use strong white flour I mean any bread flour that you have.
Pook

MamaFaMi said...

Hello Pook...

Came to your blog via Zack's fotopage. Was so excited to see the shape of your rolls that I just had to try it out myself. And wallah... not only it turned out lovely in shape but the taste as well. I've posted the rolls in my blog and had mentioned your name and blog url as well.. Thank you so much Pook for sharing this wonderful recipe. Take care!

Anonymous said...

Hi Pook,
I would like to try out this recipe, however I'm not sure of what your instruction regarding cooling the milk to blood temperature means. I would appreciate if you can advise me what is the temperature required.

Thanks. Alice Chan

Anonymous said...

Hello,
I just came across your blog and I really love your recipes. I am not a newcomer in baking breads and your instructions are so clear. Thank you once again. I will definitely try your garlic bread

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