Tandoori Masala Rolls
1 packet dry yeast
1-2 tsp sugar
200 ml lukewarm milk
400 g flour
1 tsp salt
2 tsp baking powder
4 tbsp oil
1 can plain organic yogurt (170 g)
1 tbsp Tandoori masala spice
1 tbsp Maldon salt
30 g butter
2 cloves garlic, finely chopped
Combine the yeast and sugar in a bowl and pour the lukewarm milk over it. Let it sit for 15 minutes.
Then mix in the flour, salt, baking powder, oil and yogurt.
Allow the dough to rise for one hour at room temperature.
In a separate bowl, mix the Tandoori spice and Maldon salt. Divide the dough into 10-12 small pieces. Coat each piece in the spice mixture (I put some on both the top and bottom of each bun). Place them on a baking sheet lined with parchment paper and bake for 6-8 minutes at 200°C.
Melt the butter and sauté the garlic in it. Brush this mixture generously over the breads as soon as they come out of the oven.