Garlic Pullapart rolls

 This Mothers day would always be special for me. Number one reason being that my younger munchkin has grown to be a big boy. He demands that no one call him a baby yet he will always be our sweet baby. This year he, brother and his Dad made these rolls for our dinner. They also made soup to go along with it and gave this Mom a much needed break to catch up with other activities and pending projects calling her name. Since we all know by now, Mr. Ash needs some initial help in the kitchen, I kind of made the dough and supervised the work, literally being the BOSS of the house for one day!!! We believe in equal opportunity work, so no one wears the BOSS HAT in Ashland. We all have our assigned chores, yes I am talking about the kids too. I was brought up with the belief that you start young, so cleaning the room, picking up after meals and setting the table, putting away folded laundry in its proper place are some of the chores that my Munchkins are allotted to do. If they are lazy to do it today, the work multiples; still they do it. Simple and easy and works best. So this Mothers Day made me feel good and happy that all the past years that I was judging my capabilities of being a good ma, and making my kids do their own work was really not needed. They will work better if they are used to this when its time for them to fly out this nest and build their own little nests. Their better half's will most certainly Thank Me.

 

 For the dough,

Prep Time; 10 mins to mix the dough

2-3 hours for the dough to rise first time

1 hr approx for second rise

1.5 cups whole wheat flour

1/2 cup All Purpose flour

1 Tbspn dry active Yeast 

1 Tbspn Sugar and 1/2 cup warm water to bloom the yeast

Seasoning

1 Tsp Dried Rosemary

1 Tsp Garlic powder for the dough

+ 1 Tbspn dry garlic powder for dusting

1 Tsp Salt for dusting

2-3 Tbspn Olive Oil and 

water or milk as needed to make the dough

In a bowl, take the dry active yeast, sugar and warm water and mix well. Keep it aside to bloom for 10 minutes. The mixture will be frothy, if the yeast is active. If the yeast is old discard the mixture and get fresh yeast. I always prefer to check the yeast then move on to the dough.

In a mixing bowl, take the flour, add the seasonings, garlic powder, rosemary and little oil to start the mixing, as you move along making the dough, add the oil and knead into a soft dough. Cover with the plastic wrap and let it sit in  a warm place. I preheat the oven to 200 Degree F and then shut it off. Then place the bowl with the dough to rest and rise for a good 2-3 hours. I have never experienced problems with dough rising not enough. When the dough doubles in size, Punch out the air from the dough and take small balls and roll it into small rolls. Arrange them in a ring, spacing them apart and let them poof again till they kind of stick to one another. Brush some milk or water on the rolls, then dust them with dry garlic powder and salt. You can add cheese also on the rolls, But I kind of kept it out.

After they rise and look poofed up, bake them for 10-15 mins in a preheated oven at 350DegreesF.  When they are done, they will change color and the whole house will be smelling of garlic and bread. This is one of the main reason I bake this bread on Sunday, it's a kind of aromatherapy session and make the whole Monday morning seem passable. so Moms and dads what are we waiting for. Make them and let me know how it turned out for you all.