It’s that time of the year where there is a tussle between the cold winds of the morning vs. the warm sun of the day till it becomes pleasant during the daytime. So in order to make the best out of it this weekend we visited Arignar Anna Zoological Park also called Vandalur Zoo, about 30 odd kms. from Chennai. The idea was to take long walks within the premises of the zoo without having to face both the afternoon sun or the ever increasing crowd during the course of the day. The best part was the zoo area had plenty of trees which meant long walks in the shade. It was fun to see wild cats with only a barrier of wall between them and us. When we went for Lion Safari, for a change we were in a caged vehicle where the lions roamed 6 feet away from us. The range of animals were from Elephants to Giraffes to Lions and White Tigers. Overall the children of my friends and my boy enjoyed a lot and they had two children parks to showcase their acrobatics a la chimpanzees ;-).
Coming back to these dill Garlic dinner rolls, well these are great to pair with hot soups. The recipe below is no fail recipe, so delightful, buttery and soft dinner rolls. And above all with no Eggs ! Isn't it inviting?
3 1/2 cups of All purpose flour + little more for dusting
1/2 cup LUKE WARM WATER
2 tsp Active dry yeast
2 tsp Granulated Sugar
1 cup Milk, room temperature
3-4 tbsp freshly chopped dill weed
3-4 garlic cloves
2 tbsp Butter, melted +1 tbsp for filling
1 tbsp Olive oil
A big pinch of Salt
In a ceramic bowl add barely warm water, sugar, yeast and mix together for a second. Allow to sit it about 10-15 minutes until activated. By now Yeast will be foamy and frothy, if not then your yeast is not alive and you need to start again with another packet of yeast.
In a big mixing bowl and add flour, salt, 2tbsp melted butter, 1tbsp dill weed (remaining for filling) and the yeast mixture and knead until the dough come together. Now add milk and knead the dough by hand for a few minutes, until the dough becomes smooth and elastic. You might need extra bit of flour or water to knead it smoothly, so adjust accordingly.
Shape the dough into a neat ball and grease a separate big container to keep the dough (this step will ensure your dough will not stick to the container) and apply Olive oil from top. Cover the dough in a plastic wrap and keep in a warm place for next 2 hours( I kept the dough in a casserole).
Remove the plastic wrap, you will see dough has double in volume now lightly flour your work surface /kitchen slab. Punch down the dough and knead it for some time. This step is down to roll out the air bubbles so do it for at least 10 minutes. Roll the dough out into the rectangular shape, about a quarter inch thick. Mix dill weed, chopped garlic with 1 tbsp butter and spread this over the dough, leaving a half inch edge on all sides.
Slowly roll the dough into a cylinder and cut rolls about 1 inch thick. Place on grease baking pan (1 inch apart), wrap it with a clean kitchen towel, find a warm spot and keep it aside for another 1/2 an hour minimum.
Meanwhile pre-heat Oven to 375 Degrees Fahrenheit, bake for 20-30 minutes or until golden brown.
Rub a stick of cold butter on these hot buns (the best sight of baking these buns is soaking melted butter ! Wrap in a clean towel for another 20 minutes, by following this step, your buns will be very soft.