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Eggless Garlic Rolls-Easy Garlic Pull Apart Rolls Recipe (from scratch)

June 1, 2013 by PadhuSankar 30 Comments

Myself and my daughter baked these garlic rolls some 10 months back. The pictures were in my folder waiting to be posted for such a long time. Since the pictures were taken with my old point and shoot camera, I did not feel like posting it. But the recipe is too good. This is my first attempt in making breads and I was happy that it turned out super soft and flavorful.

garlic rolls-garlic pull apart rolls
soft and flavorful garlic rolls

Garlic Rolls from scratch
Source –mysingaporekitchen

Eggless Garlic Rolls-Garlic Pull Apart Rolls-(from scratch)


Eggless Garlic Rolls-Garlic Pull Apart Rolls

 Prep Time : 20 mins(excluding resting time)

 Cook Time : 30 mins 
 Yields: 4 Garlic Rolls
 Recipe Category: Breakfast-Baking
 Recipe Cuisine: International
 Author:Padhu Sankar

   Ingredients needed

   All purpose flour/ maida- 1 1/2 cups
   Warm Water- 1/2 cup
   Active Dry Yeast- 1/2 tbsp
   Salt – 1/2 tsp
   Sugar- 1 tbsp
   Virgin Olive Oil -1 1/2 tbsp

   For making garlic spread

   Salted Butter- 50 grams
   Garlic- 2-3 cloves grated
   Coriander leaves – finely chopped – 2 tbsp

Preparation


Grease and flour the pan.

Proofing of Yeast – Proofing is done to see if the yeast is fresh and active.

Dissolve a little sugar (1/4 tsp) in lukewarm water. Add active dry yeast and stir it to dissolve.

proofing of yeast

Leave it undisturbed for 10 minutes. After 10 minutes, if the yeast is good, it will bubble and foam up. If it does not become foamy, your yeast is not working. Probably the yeast used was old or the water you added was too hot or too warm  or too cold.

yeast proofing

Method 


Mix together flour, sugar, salt, yeast with warm water and knead until you get a smooth dough.

preparing bread dough

Then add oil to the dough and knead well again. When you press with your finger, the dough should bounce back to its original shape. Kneading the dough is very important. You can check this video on how to knead bread dough. Apply oil on the dough and place it in a greased bowl. Cover it with a cling film or a kitchen towel and allow it to rise for 45-50 minutes undisturbed.

kneaded garlic roll dough

Meant time we will prepare the garlic spread. Mix salted butter, grated garlic and coriander leaves together to form a paste. Your garlic spread is ready.

After 50 minutes – The bread dough has doubled its initial size (pic below). Knock down the air in the dough with your fist. (punch the dough)

garlic spread


Now roll the dough (1/2 inch thick) using a rolling pin more like a rectangle. Dust flour to prevent it from sticking.

Apply around 1-1/2 tbsp garlic spread on it.

apply garlic spread


Now roll it with the garlic spread inside. Cut it into 2 equal halves, then further cut that 2 parts into 2 again. So you will be having 4 rolls.

prepare eggless garlic rolls

Place the rolls in a greased baking pan with the cut side up as shown in the picture. Apply the remaining garlic spread on top. Brush the rolls with milk or egg if preferred. Sprinkle sesame seeds and leave it covered and undisturbed for another 20 minutes.

In the meantime, preheat the oven at 180 degree C for around 15 minutes.

Bake for 20-25 minutes or until the top starts browning and you get a nice aroma of roasted garlic and bread.

garlic pull apart rolls


Soft and flavorful garlic bread is ready. Have it as such or with soup for dinner.

Note

The quantity of water depends on the brand of flour used. It may be a little more or  a little less than 1/2 cup of water.

If you want a soft bread, use good quality fresh yeast.

The garlic spread can be stored in the refrigerator for a week.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank  you!

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Filed Under: cakes and bakes Tagged With: bread recipes, Eggless cake recipes, Garlic, Uncategorized




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Reader Interactions

Comments

  1. Rafeeda AR

    June 1, 2013 at 8:41 am

    These look so yummy…

    Reply
  2. DivyaGCP

    June 1, 2013 at 1:43 pm

    Perfectly baked rolls.. Looks delicious..

    Reply
  3. Priya

    June 1, 2013 at 1:52 pm

    Can`t wait to try this recipe. Thank you.

    Reply
  4. Laxmi

    June 1, 2013 at 1:56 pm

    wow..looks yummy.. 🙂

    Reply
  5. Sutapa

    June 1, 2013 at 2:10 pm

    delicious ..look so soft and the way you share the steps pics it will be very helpful even for the beginners…..

    Reply
  6. Akila

    June 1, 2013 at 5:06 pm

    Just love the garlic buns

    Reply
  7. bindumolleti

    June 2, 2013 at 4:35 am

    Hi nice recipe…Just a small doubt in which rack it should be baked..(middle/upper/lower)

    Reply
  8. Anonymous

    June 2, 2013 at 5:27 am

    Wow… It looks simple and delicious. I might try this recipe this week. If I do, I'll wordpress it with the link back to your blog 🙂

    Reply
  9. PadhuSankar

    June 2, 2013 at 9:58 am

    Bindumolleti – Keep it in the middle rack.

    Reply
  10. Divya Shivaraman

    June 2, 2013 at 11:52 pm

    they looks super flavored and delicious

    Reply
  11. Gnana

    June 4, 2013 at 6:33 pm

    Oh yummy bread rolls! looking perfect delicious!

    Reply
  12. Bindiya Jain

    June 8, 2013 at 7:39 am

    I tried these…..they turned out perfect and tasted soooooooo yuuuuummmmy 🙂 thanx a ton for the recipe

    Reply
  13. Sonal Sharma

    June 21, 2013 at 6:48 am

    how much water is to be used while proofing the yeast??

    Reply
  14. Anu

    June 28, 2013 at 5:43 am

    I tried baking these using the cooker-sand method as I do not have an oven .. It turned out a big hit and my family just loved it so much! Thanks for such a yummilicious recipe! 🙂

    Reply
  15. Shobhana Boobalan

    October 18, 2013 at 5:38 am

    Can you please tell me what brand of active dry yeast you used?
    I tried twice but dough didnt rise at all..
    the yeast package is not expired.
    pls help..

    Reply
  16. Padhu Sankar

    October 18, 2013 at 2:54 pm

    Shobhana – I buy blue bird. That has happened to me also.Though the yeast was not expired it did not work. So I had to buy a new pack.

    Reply
  17. nandini nayak

    October 19, 2013 at 5:45 am

    Padu I have never baked anything so far. But I want to buy a OTG. Could you kindly suggest me a good brand with less electric consumption. We are only two and plan to bake and grill

    Reply
  18. Padhu Sankar

    October 20, 2013 at 6:49 am

    Nandini Nayak – Personally I feel OTG is best for baking. I have Morphy Richards OTG oven18 lts. It has not given me any problem so far. It can be used for baking and also grilling. I grilled my paneer tikka only in that. Electricity consumption-not much.

    Reply
  19. kirantendle

    December 25, 2013 at 2:04 pm

    Dear Padhu,

    Today I made eggless Garlic Rolls exactly as directed by you. They turned out very nice. Thanks for the recipe. I have become a big fan of yours. I will keep trying your recipes & will keep you posted. Thanks once again. ……Kiran Tendle, Mumbai.

    Reply
  20. Rashmi

    February 4, 2015 at 10:53 am

    I am using Morphy Richards 24rss otg I want to try making this garlic rolls.shall I preheat my oven to 180 degree for 15 mins or 10 mins.pls reply.

    Reply
    • Padhu Sankar

      February 4, 2015 at 2:40 pm

      Yes, Rashmi, you can pre heat at 180 degree C for 15 minutes. Baking also same 180 degree C.

      Reply
  21. Sindhu Murali

    July 2, 2015 at 9:29 am

    Hi….
    I would like to try your recipe. But could you tell me if I use Instant Yeast how much should I use?? is it the same amount as the active dry yeast??

    Reply
    • Padhu Sankar

      July 3, 2015 at 3:43 pm

      You have to reduce it a little – check instructions on the pack as to how to proof the yeast. Read more about yeast in the link below – http://www.thefreshloaf.com/faqs/baking/yeast

      Reply
  22. Anusha Subramanian

    January 12, 2016 at 4:32 pm

    THE blog to look up to for fuss free cooking. No frills. Just ease without compromising on taste. Thanks a ton for such a lovely blog. Even these recipies are demystified here!!! Great!!!

    Reply
  23. Rashmi

    February 28, 2016 at 8:40 am

    Can we use whole wheat flour instead of maida? If yes, what would be the temperature of baking?

    Reply
    • Padhu Sankar

      February 29, 2016 at 10:52 am

      May be you can try with half maida and half wheat flour. I have not yet experimented this recipe with whole wheat flour. Temperature will be the same.

      Reply
  24. pipe line

    April 7, 2016 at 8:09 am

    Dear padhu, i m new to baking. Bt love to make breads and rolls. I am a lil confused abt preheating.. I have a convection option on my oven. And once I set the temperature and start it off, it preheats automatically and beeps in a while. So… I dnt understand why the number of mins is given for preheating. Pls clarify

    Reply
  25. Padhu Sankar

    April 7, 2016 at 3:09 pm

    Each oven is different. In my OTG oven, I have to set the preheating time. That is the reason I give the time for preheating.

    Reply
  26. Nithya Dhanush

    April 22, 2017 at 2:51 pm

    Tried this recipe… It came out simply awesome… My family loved it….

    Reply
  27. Unknown

    March 27, 2019 at 12:16 pm

    Thanks for the recipe..It was simple and came out very tasty …it has become a favorite with my daughter .

    Reply

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Meet Padhu, the Chef, the photographer, recipe developer and web designer behind Padhuskitchen which features Simple Indian Vegetarian recipes, healthy recipes, kids friendly recipes, Indian festival recipes, traditional South Indian Vegetarian ...

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