After seeing at Nags and Sunaina’s and of course a couple of many other blogs too, I was too tempted to try this one and am glad I did. Because this was the best and softest bread I had ever baked. I made some changes to the original recipe. I try to use atta /whole wheat flour for most of my breads and used it here too. And then I also threw in some sundried tomatoes which was left with me after baking this buns. We had loved the tangy taste of sundried tomatoes in the buns. We enjoyed this pillowy soft, spongy and delicious rolls for breakfast. Try it and I promise you will love it.
Combine the chopped garlic,chopped sundried tomatoes and butter.Mix well.
Combine the yeast and warm water. Allow it to rest for 10 minutes and it will froth. Then add 2 cups of atta and a cup of maida into the yeast mixture followed by salt ,sugar and milk.Knead to form a soft elastic dough. Use olive oil while kneading to prevent the dough from being too sticky. Allow the dough to rise and double in volume. It usually takes around 2 and 1/2 hours. Punch the dough and placing the dough on the floured surface, fold and knead the dough for a few minutes.Now roll the dough in a roughly rectangular shape. Spread the garlic mixture on it. Now roll in from one end to the other and then cut them into equal portions,(Something like pinwheels). Arrange it on a loaf pan keeping very less distance from each other. Allow it to rise again for abour 30 minutes.Brush some melted butter all over and sprinkle some sesame seeds on the top. Bake in a preheated oven at 180c for around 25 minutes.
Updated picture- same recipe- but used garlic and chopped coriander