Mix flour, yeast, warm water, salt and sugar together until you get a
smooth, slightly stick dough. (note: either will need 1-2 tb extra
flour or not use all the water)
Add oil to your fingertips and knead until the dough springs back
when you press with your fingers - about 4-5 minutes.
Wrap in cling film and allow to double by keeping in a warm place for
about 45 minutes (note: took longer). Meanwhile, make the garlic
spread by simpy mixing all the ingredients.
Grease a baking pan or loaf tin with olive oil.
Knock down the air in the dough and divide the dough into two equal
portions.
Transfer one portion of the dough to a floured surface and roll
gently into a rough rectangle of 1/2" thickness. Apply more flour
sparingly if sticky.
Spread about 2 tb of garlic spread on one side.
Roll from one end gently and firmly.
Cut into half and then each half again into two halves to get 4 equal
portions.
Now place the rolls with the cut side up in the greased pan. Repeat
the same procedure for the remaining dough.
Spread a little milk on the rolls and add the remaining garlic spread
on top. I am sure sesame seeds as Suhaina has added will make the
flavour even better but I didn't have any.
Allow to rise for another 20 minutes. In the mean time preheat the
oven to 375 F / 180 C.
Bake for about 30 minutes (note start watching @20 minutes) until the
top is golden brown.
