Ingredients:

Warm Water – 1 1/4 cups
Sugar – 2 tbsps
Active Dry Yeast – 1 tbsp
Salt – 1 tsp
Olive Oil – 3 tbsp
Unbleached All Purpose Flour – 3 cups
Milk – 1/8 cup
Sesame Seeds – 2 tbsps

For Spread:

Unsalted Soft Butter – 1/2 cup (1 stick)
Garlic Cloves – 6 large
Peppercorns, freshly pounded – 1/2 tsp
Coriander Leaves, chopped – 1/2 cup (loosely filled)
Salt – 1/2 tsp

Method:

1. In a large bowl, warm water, yeast and sugar. Whisk well and set aside for 5 minutes until the mixture rises turning frothy.
2. Meanwhile, in a mixing bowl, take all purpose flour.
3. To the frothy yeast mixture, add oil and salt. Mix well.
4. Pour the yeast mixture to mixing bowl containing flour. Knead it into a soft dough. The dough must be a slightly sticky and not be rubbery. Depending on the quality of the flour, you might need to add 1-2 tablespoons of water to get the dough soft and sticky. Add 1 tsp a time.
5. Now dust a flat platform with some flour and thoroughly knead the dough for 8-10 minutes until the dough feels soft and light.Turn the dough into a big smooth ball.
6. Smear oil all over the dough ball and place it in a well greased bowl.
   
7. Cover the dough with a cling film to keep the moisture trapped within. Set it aside for 1 hour until the dough to rises for the double the volume.
8. Meanwhile, mince garlic cloves.
9. Take butter in a small bowl.
10. Whisk the butter, peppercorns and salt well until it is soft and creamy.
11. Mix in minced garlic and chopped coriander leaves. Mix thoroughly. Keep aside.
    
12. Once the dough has  doubled, remove the cling film and knead the dough again for 1 minute.
    
13. Divide the dough into 4 portions.
14. Roll a portion into a ball, dust the kitchen platform with some all purpose flour.
    
15. Using a rolling pin roll the ball into a 1/2 cm thick roll-out.
    
16. Divide the prepared spread into 4 equal portions.
17. Evenly spread a portion of the prepared spread on the rolled out dough.
    
18. From one end, tightly roll the rolled-out dough to the other end.
    
19. Half the rolled dough.
    
20. Cut each half into 2 pieces to get 4 pieces from each roll.
    
21. Repeat steps 14-20 for the remaining dough.
22. Grease 2 cake tins.
23. Place the cut out dough rolls in the cake tins, equi-distant from one another. Place the same number of dough rolls in the two cake tins.
24. Set is aside for another 1 hour, cling-wrapped so that the dough rolls rise well.
25. Rub little milk on each dough roll and sprinkle a few sesame seeds.
26. Meanwhile, heat the oven to 180 degrees C /350 F.
27. Place the cake tins in the oven and bake the rolls for about 25-30 minutes.
    
28. Remove the cake tins out of the oven and let it stand for 5-10 minutes,
29. Serve warm.

This recipe is adapted from My Singapore Kitchen