Garlic bread rolls

Say garlic bread and my son rushes in to finish it, be it morning, noon or night. He loves garlic bread so much that I bake garlic bread of all shapes and sizes to satisfy him. Well, may be not just for him. Baking bread is as much a passion to me as baking a cake.
There was a time not long ago, that I try to bake bread and ends up disappointed. I will sweat myself out, kneading the dough to satiny soft finish, but will invariably end up in a loaf as heavy as a brick. I was convinced that the bread never comes out soft due to lack to machinery. So with the meagre income I had at the time, I bought a hand mixer with a dough hook and straight away proceeded to knead the dough. To my horror, I watch the hook go still, because a long , unending strand of dough, somehow managed to enter the machine through the space between the hook and the body !! I tried to remove as much dough as possible, but the mixer wouldn't turn on again. I couldn't afford to buy another mixer at that time, so I sadly said good bye to bread baking.
Later I bought the classic bread book by Bernard Clayton and didn't put the book down for days, Though I don't fancy reading cook books without colour photos, I loved this book and till today is my Bible. The same problem followed me here also. Though I had an excellent kitchen processor by now, I was so scared to try the kneading hook !! Instead I started banging the dough with a roller pin. And to my surprise, I got the softest breads ever !!
I use my roller pin on a everyday basis now, because I bake my own bread . It gives me immense satisfaction every time I break a piece of my bread.

Garlic bread rolls

Warm milk - half a cup
yeast - 1 teaspoon
sugar - 1 teaspoon
beaten egg - 1
softened butter - 2 teaspoons
salt - quarter teaspoon
white flour - 1 to one and a half cups
whole meal flour - half a cup

Dissolve the yeast in the warm milk and add sugar. Keep it aside till frothy.
Sift one cup of white flour and the whole meal flour together into a bowl. Replace the husks into the sifted flour.
make a well in the center an add the yeast-milk mixture, one teaspoon of butter and half the beaten egg. Using a spatula, gather the ingredients  till it comes together. Add more milk or flour if needed. Transfer to a floured surface and knead till soft ( I use the rolling pin to beat the hell out of the dough !! ).
Keep the dough in a lightly greased bowl , cover with cling wrap and keep in a warm place till doubled in size.
Preheat the oven to 190 degrees.
Punch down the dough, knead again and roll into a rectangle. Starting from the long side, roll the rectangle to form a cylinder. Then cut the roll, as shown in the photo.

Place the cut pieces on a lightly greased tray. Push the middle of each piece with your finger tip, so that the sides, kind out bulges out. Cover with a moist kitchen towel and keep it aside to rise for about 20 minutes.
Bake in the oven till golden brown. ( about 20 to 30 minutes).
I promise you, you will bake these often.