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Garlic Pull-Apart Rolls Recipe, Eggless Garlic Rolls

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Garlic pull-apart rolls, the easiest bread rolls you can bake, especially if you are a beginner to baking bread at home.

I had been eyeing this recipe of Garlic Pull-Apart Rolls from Suhaina for a long time. When she brought these rolls warm from the oven for our Singapore food bloggers’ meet, I was totally sold. Finally managed to make them this weekend.

I would highly recommend this to all those who are dying to bake but fear the yeast monster. Trust me when I say these eggless garlic pull-apart rolls are really fool-proof and you can feel so proud of yourself when done!

Garlic Pull-Apart Rolls Recipe, Eggless Garlic Rolls

I halved the original garlic rolls recipe and got 8 mini rolls, enough to serve 2 very generously. We had one here and one there, through the weekend.

If you want to try similarly easy bread and rolls, check out my:

pesto pull apart rolls (also eggless)

nan made on tawa,

apple cinnamon rolls

soft hokkaido bread recipe.

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garlic pull-apart rolls recipe, eggless

Garlic Pull-Apart Rolls Recipe

  • Author: nags
  • Prep Time: 1 hour 30 mins
  • Cook Time: 30 mins
  • Total Time: 2 hours
  • Yield: 8 rolls
  • Category: Bread
  • Cuisine: International
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Description

Garlic pull-apart rolls, these eggless bread rolls are a fool-proof way to start your journey into bread baking and if you are already a baker, this is the recipe you want to whip up in a short time!

Ingredients

For the rolls

  • Plain Flour – 1.5 cups
  • Warm Water- 1/2 cup + 1 tbsp
  • Yeast – 1/2 tbsp (instant or active dry yeast)
  • Salt – 1 tsp
  • Sugar – 1 tbsp
  • Olive Oil – 1 tbsp + 1 tsp

For garlic spread

  • Salted butter, at room temperature – 6 tbsp
  • Minced garlic – 2 tbsp
  • Chopped coriander leaves (cilantro) – 2 tbsp

Instructions

  1. Mix 1.5 cups flour, 1/2 tbsp yeast, 1/2 cup + 1 tbsp (if needed) warm water, 1 tsp salt and 1 tbsp sugar together until you get a smooth, slightly sticky dough.
  2. Add some olive oil to your fingertips and palms and knead until the dough springs back when you press with your fingers – about 4-5 mins
  3. Wrap the dough in cling film and allow to double by keeping in a warm place for about 45 mins. You can also just cover the bowl with a damp clean kitchen towel.
  4. Meanwhile, make the garlic spread by simply mixing all the ingredients.
  5. Grease a baking pan or loaf tin with olive oil. I used my glass Pyrex loaf pan which was the 6. perfect size for 8 mini garlic rolls.
  6. Knock down the air in the dough and divide it into two equal portions.
  7. Transfer one portion of the dough to a floured surface and roll gently into a rough rectangle of about 1/2″ thickness. Apply more flour sparingly if sticky.
  8. Spread about 2 tbsp of garlic spread on one side.
  9. Roll from one end gently and as tight as you can.
  10. Cut into half and then each half again into two halves to get 4 equal portions.
  11. Now place the rolls with the cut side up in the greased pan leaving some room for rising while baking
  12. Repeat the same procedure with the remaining dough.
  13. Spread a little milk on top the rolls and add the remaining garlic spread on top. You can also add some sesame seeds or chia seeds on top to add some crunch.
  14. Allow to rise for another 20 minutes.
  15. In the mean time, preheat the oven to 180C / 375F.
  16. Bake the eggless pull-apart garlic rolls for about 30 mins or until the top is golden brown. My Pyrex glass pan usually takes longer to bake in, so mine took about 35 mins to bake just right. If the top seems to be burning or cooking faster, lightly cover with aluminium foil and continue baking
  17. These rolls are really soft and have an amazing flavour. Serve fresh and hot!

Step by Step Eggless Garlic Pull-Apart Rolls Recipe:

Mix 1.5 cups flour, 1/2 tbsp yeast, 1/2 cup + 1 tbsp (if needed) warm water, 1 tsp salt and 1 tbsp sugar together until you get a smooth, slightly sticky dough.

Garlic Pull-Apart Rolls Recipe, Eggless Garlic Rolls

Add some olive oil to your fingertips and knead until the dough springs back when you press with your fingers – about 4-5 mins.

Garlic Pull-Apart Rolls Recipe, Eggless Garlic Rolls

Wrap in cling film and allow to double by keeping in a warm place for about 45 mins. You can also cover the bowl with a damp clean kitchen towel or even a plate.

As the dough rises, make the garlic spread by simply mixing all the ingredients. Set aside until needed.

Eggless Garlic Rolls Recipe

Grease a baking pan or loaf tin with olive oil. I used my glass Pyrex loaf pan which was the perfect size for 8 mini garlic rolls.

Knock down the air in the dough once risen and divide it into two equal portions.

Garlic Pull-Apart Rolls Recipe, Eggless Garlic Rolls

Transfer one portion of the dough to a floured surface and roll gently into a rectangle of  about 1/2″ thickness. Apply more flour sparingly if sticky.

Spread about 2 tbsp of garlic spread on one side.

Garlic Pull-Apart Rolls Recipe, Eggless Garlic Rolls

Roll from one end gently and as tightly as you can.

Garlic Pull-Apart Rolls Recipe, Eggless Garlic Rolls

Cut into half and then each half again into two halves to get 4 equal portions.

Garlic Pull-Apart Rolls Recipe, Eggless Garlic Rolls

Now place the rolls with the cut side up in the greased pan.

Repeat the same procedure with remaining dough.

11. Spread a little milk on the rolls and add the remaining garlic spread on top. You can also add some sesame seeds or chia seeds on top to add some crunch.

Garlic Pull-Apart Rolls Recipe, Eggless Garlic Rolls

12. Allow to rise for another 20 minutes, loosely covered with foil or a damp kitchen towel.

In the mean time, preheat the oven to 180C / 375F.

Bake the garlic pull-apart rolls for about 30 mins until the top is golden brown. My Pyrex glass pan usually takes longer to bake in, so mine took about 35 mins to bake just right.

Garlic Pull-Apart Rolls Recipe, Eggless Garlic Rolls

These rolls are really soft and have an amazing flavour. Serve fresh and hot!

Garlic Pull-Apart Rolls Recipe, Eggless Garlic Rolls

Notes:

1. The amount of water depends on the type of flour you are using. Use your judgment to get a slightly sticky dough that behaves when you apply oil.

2. The amount of yeast can be reduced if you don’t like the flavour of yeast too much in your breads. You can add just 1 tsp and let it double over a couple of hours, slowly. Also, if you are using yeast available in India, you need to proof it. To proof yeast, add it to 1/4 cup warm water and set aside for 10 minutes until bubbly. Then use it in the recipe as directed. The quality of yeast will really make a difference to the softness of the bread rolls. Enjoy your garlic bread rolls!

For Garlic Pull-Apart Rolls recipe in Hindi, Tamil, Telugu, Kannada, Urdu, French, Spanish, Malay etc please use the Google translate button in the sidebar.

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Comments

  1. maria.K

    hi,
    tried these rolls today-
    the taste-awesome
    texture-suberb
    eveybody loved it, was finished at one go!!
    thanku so much.
    I had one issue and thats – the brown top. Tried
    with milk today – no success!!
    Much as I try, the bakery brown colour is something
    i just cannot achieve. pl let me in on your secret.

    Btw,The recipe is a keeper.

    Reply

    • nags

      seems like your oven has hot spots. you have to check that temperature is set correctly and use an oven thermometer if your oven knob is not reliable

      Reply

  3. neha

    I know am stupid. I should have searched it before but I used wheat flour instead of plain flour. I thought maida is called all purpose-flour. I dint know that it is also called as plain flour. I have just kneaded my dough and I don't know how they will turn out now. :(. I will update you once am done making these pull aparts with wheat flour.

    Reply

  4. neha

    I know am stupid. I should have searched it before but I used wheat flour instead of plain flour. I thought maida is called all purpose-flour. I dint know that it is also called as plain flour. I have just kneaded my dough and I don't know how they will turn out now. :(. I will update you once am done making these pull aparts with wheat flour.

    Reply

  5. Anonymous

    Hi Anon here again I ended up just used dried mix herbs. OMG I made these this morning, absolutely delicious. I love this recipe it's so easy and the outcome was great.

    Thank you, will definetly be trying your other recipes!!

    Reply

  6. Anonymous

    Hi just wondering I don't like coriander is it possible to replace it with another herb and what would be the best replacement?? Thanks!!

    Reply

  7. Dhara

    Hey Nags,

    I am trying to make this rolls, just a quick question, Can we use other oil instead of olive oil ?

    Thanks,

    Reply

    • Dhara

      Thanks Nags,

      I have tried this today and that came out AWESOME.. 🙂 Got appreciation from everyone who had it…

      I am following your blog everyday.. Your recipes are truly awesome and the images are too… 🙂

      Thank you so much for sharing them with us…

      Reply

  8. Anonymous

    Hello 🙂
    I'm a newbie to baking and this is the first time i'm experimenting with yeast! And sadly, the dough didn't rise even after an hour:( Is there another way to make it rise? Like by adding lil more yeast and flour to the kneaded dough?

    Thanks in advance,
    Abhi 🙂

    Reply

  10. maspace

    hello, I have been trying a lot of your recipes and this was one of them….everything was going on perfect until (ie the dough rose well and stuff) I baked them…they came out real hard!!!

    I am clueless as to why that happened..

    PS: I recently got married and moved to Indonesia (Medan), your blog has been like a savior (next to Mom!) – much appreciate the good work 🙂

    Best regards,

    Neha

    Reply

  11. Sucheta Judith

    Hi Nags!! One of the best recipes i like trying over and over and OVER again. Its a fave of my dad's and thank you for sharing this here.

    I enjoy your other posts too.

    Cheers and have a lovely 2013.

    Judith V

    Reply

    • Nagalakshmi V

      Thank you Judith. I am so glad you and your family enjoy the garlic pull apart rolls so much. Have a wonderful new year 🙂

      Reply

  12. swati

    Hi Nags !! this blog of yours is slowly turning out to be one of my favorites. Today was the first time I actually used yeast to do anything and the rolls taste really nice. Even my lil boy is loving them as he is coming back for more again n again. I had previously tried ur mango cheese cake which was divine. and you also helped me make curd as i live in australia and never thought of boiling the milk before. thanks for inspiring me.

    Reply

  15. Arti Bareja

    Hi Nags….I want to make this and your paneer roll recipe for a party lof 30 people. I am making lots more and want to avoid the last minute baking and standing in the kitchen. Can I pre make both these and stick into the over 5 minutes before serving just to re-heat? Or are these to be made absolutely fresh?

    Reply

    • Nagalakshmi V

      You can totally make it in advance and re-heat it. the only thing i'd be careful with is, the top of the rolls could get hard or dry. so when you take them out after baking, brush with some milk and do the same after-re-heating too. and of course, they are not going to taste the same as when they are fresh, but this works too. i'd not recommend making them more than 12 hours ahead though.

      OR, here's another idea. make the dough, let it rise once, punch down and make the rolls. keep in the baking tray and refrigerate immediately. let it rise in the fridge slowly until you need to bake them. baking time is barely anything so you can make them fresh. yep, i'd recommend this option for sure.

      Reply

    • Nagalakshmi V

      Hey Vids, self-raising flour doesn't substitute for yeast in bread. Even if you use that flour, you have to use yeast as well otherwise the bread won't come out soft. Hope you try again 🙂

      Reply

    • Vids

      Nags,

      I am a great fan of your blog like many others. You are an inspiration for me. I had no yeast and hence bought self rising flour (Great Value from Walmart) and exactly followed your recipe. I assumed that SRF will need no yeast. I let the dough sit for 90 minutes. Also i did not apply milk on top before baking. The end result came out too moderate. I mean, the base of the rolls became very hard and somewhere it was all wrong. The rolls were dry and lacked something more. Any thoughts ?

      Thanks
      V

      Reply

  16. Anonymous

    Hey…It looks wonderful…nothing like freshly baked bread..sadly I am in a very small town currently and not very sure if I can get yeast here..I often go through recipes and make mental notes of variations I would like..I came across this recipe of yours and thought a thin layer of spicy boiled potatoes in the roll could also taste divine…wish I could try it someday soon 🙂 Sonal.

    Reply

  17. Teena Manish Agarwal

    Hi Nags,

    I am actually laughing my lungs out right now, for having made a fool of myself with this fool-proof recipe. What was I thinking, just a few days into baking, & here I thought of experimenting!!!

    The last time I baked these rolls, the dough was a bit thicker and didn't spread much and easily, however, the taste was just near perfect!. So I thought of trying again, to better it this time.

    Dunno what got into me, and I said to myself, let's make this a healthier version, using the atta (whole wheat flour!!). Only thing good was the dough spread easily, that's it. Rest all has been a DISASTER!! The rolls are in the oven since morning (it's afternoon here now!).

    Seems like somethings are better eaten sinfully. Sharing my disaster experience so that the health-conscious ones & the moms out their don't try this so called healthier version. Better stick to the plain flour!!

    God bless you! 🙂

    Reply

    • Nagalakshmi V

      oh no! although you made it sound hilarious it happened, i am sorry it did. hope you try again with regular flour and make up for it 🙂 thanks for sharing your experience teena

      Reply

  18. Anonymous

    This is just one of the many recipes from your blog I have tried. Like the others, loved it!

    Never thought I'd be using ingredients such as yeast and gelatin (for the mango cheesecake). They intimidated me.

    Thank you very much. I hope your ability to scout easy, fool-proof recipes and your talent at presenting them so clearly (with good photographs) continues to help several others. Good luck.

    Reply

  19. rosie thomas

    tried this recipe (with a lot of trepidation..!) but it came out awesome… so easy too..and yummm!! thank you for sharing especially the pics and clear directions.

    Reply

  20. Anonymous

    Hi. Quick question. I have strong bread flour in the cupboard, can I use this? Or does it have to be plain/all purpose flour? Please help. I want to make these rolls for a lunch with friends on Tuesday. Thanks 🙂

    Reply

  22. Anonymous

    Hi,

    This will be my first attempt baking with yeast and would like to try this recipe. My doubt is what if i knead the dough in the afternoon and use by late evening can i leave the dough outside for so long or should i refrigerate it. please guide me Thanks Anu .

    Reply

    • Nagalakshmi V

      for the amount of yeast mentioned here, you don't need to leave it aside for too long. if you want to leave it longer, reduce the amount of yeast a bit or leave it in the refrigerator and take it out an hour before you plan to bake.

      Reply

  25. SohNi

    Hi Nags,

    I am new commer to your blog…and I tried my hands at garlic rolls as i love garlic bread..

    But my rolls were not as fluffy as shown in pictures… any tips 🙂

    Also, baking in pyrex glassware2 convection mode for 30 min was taking too long… and no signs of browning on top of the roll 🙁

    pls pls.. how to fix this …

    Reply

    • Nagalakshmi V

      looks like you need to increase heat in your oven. can't think of any other reasons and it's always hard to tell..

      Reply

    • Nagalakshmi V

      thank you so much for leaving a note! it's quite a coincidence because i made these yesterday and was wondering today how it would turn out if i substituted half the maida (plain flour) with atta

      Reply

  27. techie2mom

    i tried to comment but looks like it got lost, Wanted to thank you it turned out really tasty. Wanted to know if we can use whole wheat flour in the place of maida.

    Reply

  28. techie2mom

    Hey, i was searching for recipe of Pav and found your page. And when i saw these rolls, i had to make them 🙂
    And they turned out really tasty!!! Thanks a ton 🙂
    I also made pav using the same dough, they too turned out really soft and tasty 🙂
    i was thinking of using whole wheat flour in place of Maida for this recipe. Will it work?

    Reply

  29. Anonymous

    Hi Nags, thanks for the lovely recipe. Tried this yesterday and it came out really well… added little chopped green chillies with the garlic to make it a little spicy and it tasted really yum.

    Reply

  33. renu's foodigest

    Hi nags.. i tried these an dthey came out well…. will send u pics soon…
    just wanted to give u a sunshine award … you may collect it from my blog..You may already be having many awards .. but this is just to show you that i looovvveee your blog!!!

    Reply

  34. renu

    this is something on my " to try list" i have it bookmarked!!! will definitely back link u and also give u my fb…

    Reply

  35. Alina

    Hi there! Like I promised, after the gobi manchurian, I had to try some more stuff from you! So I came across this recipe. Oh boy was this a hit! I am accustomed of baking with yeast, so I had no second thoughts. Oh wow really! I even made sausage rolls, I replaced garlic with cheese, I tried all sorts of fillings and I must tell you all came amazing. The flufft beautiful bread that coats all these fillings came always amazing. Thanks for this one! I'll surely be trying many others 😀

    Reply

  36. Saras

    Hi Nags, I have been a regular reader of your blog. I tried the garlic rolls, not once, but twice !! Must say came out really soft & really yummy. Was loved by all & vanished in minutes. Thanks !!

    Reply

  37. Anshu

    Nags,

    I finally tried this out the past weekend. OH.MY.GOD.!

    It was so good. I did not have time to click pics cause they disappeared fast..rainy weekend + 2 hungry souls…you do the math,

    Anyways, making this again during Spring Break and will blog about it + send you pics 🙂

    —
    Anusha

    Reply

    • Nagalakshmi V

      I am not sure because I haven't used fresh yeast myself. Maybe you can do a Google search to see if anyone else has tried substituting fresh yeast for dry yeast?

      Reply

    • Eat & Burpp

      I was redirected to this recipe while going thru your recent post & found it fab & worth a try!!

      However I have the same prb- what I get is active dry yeast. The granules are not fine enough. So what do I do to test if it proofs well rather than end up wasting all the ingredients?

      I am really dying to make this over the weekend. So please suggest!

      Reply

  40. Anonymous

    hello…
    do we have to knead the dough for 5 to 10 mins until it is more elastic or just mixing all the dough ingredients and making into smooth dough is enough?

    Reply

  41. Anonymous

    hello…
    do we have to knead the dough for 5 to 10 mins untill it is more elastic?or just mixing all the dough ingredients is enough to make just a smooth dough.
    thanks,
    Neha.

    Reply

  42. Anindita

    Hi, I tried this twice yesterday, and it came out really well. The first time, the dough didnt rize as much, but it still came out ok. The second time,i perfected it. Both batches were finished off in minutes. This is a great recipe, and I am really proud of myself for baking bread for the first time. Thanks for this. Small note: I used half the qty of butter you mentioned and it still came out well. 🙂

    Reply

  43. Nags

    hey there, if the yeast doesn't dissolve you need to stop right there before proceeding and fix it 🙂 buy a different brand, heat the water a bit more, whatever it takes.

    Reply

  44. dillu

    hi…am very new to baking! also very scared of those involving yeast! but since this looked very easy, i went ahead and tried! it turned out to be a tragedy of errors!
    there were lots of difficulties i faced:
    1.the yeast did not dissolve in the dough..as it looked stony in the dough…
    2.even though i kept for 2 hrs there was no proving..as in it did not double..
    3.the butter came to bottom…
    4.the top was very crispy
    5.the inner part of the roll was not like bun/bread-like!
    hope u will help me findin my mistake!
    btw i love your site!! good job!

    Reply

  47. Priya

    Hi Nags,

    I wanted to let you know that I tried the rolls again this weekend with lesser amount of butter and they turned out perfect! No butter bubbling at the bottom. So, Yay to u and ur advice! 🙂

    -Priya

    Reply

  49. Nags

    i have heard this feedback from others too, that the butter pools at the bottom. i didn't have that problem so not sure what's causing it. maybe you are adding too much butter?

    Reply

  50. Priya

    Hi Nags,
    I tried this recipe this weekend. I had all the ingredients required… including "dying to bake but fear the yeast monster".

    The rolls turned out very well.

    The only thing that probably went wrong was that I didnt roll the dough firmly I guess. The butter from the stuffing was seen bubbling when the rolls were baking. Not sure if I didnt roll firmly enough or the dough was soft. But I did notice that in the end the butter got soaked up in the bread. Is that how it is supposed to be?
    Sorry for the long comment. Please feel free not to publish, but please do reply to my query.

    -Priya

    Reply

  53. Nags

    The oil should be coated with the dough once you knead it up. Not sure how it pooled at the bottom. Did you mix it in at the right time?

    Reply

  54. Indu

    Hi i tried ur garlic rolls today and it was mouth watering and superb. i really wanted to take a snap of it and send u but all the rolls got vanished in a fraction of second. every one loved it. every one appreciated me, but all the credits goes only to you . thanks a lot for posting such a delicious one. one thing that annoyed was the oil accumulation at the base the rolls and made it too oily. what mistake would i have made? at wat stage of the dough should i add oil?

    ADIOS
    ROLLS ROCKS!!!1

    Reply

  62. alex

    I just made these tonight! They were fabulous and it was the perfect amount for one meal (4 people). Thank you so much for posting!

    Also if anyone is having issues getting their dough to rise, try adding the yeast to the warm water and stirring it gently. Let it sit for a minute then add it to the dry ingredients.

    Reply

  66. Kamagra

    I am trying to follow a healthy diet and I was wondering how to go ahead with it and what should I eat. But thanks to your article, now I know which kind of diet is most effective and efficient for me and for my husband.

    Reply

  68. The Scatterbrain

    I made them…. woo hoo!! I made them last night!! I had my best friend and her baby over, and she babysat while I mixed the dough, trying hard not to drool right into it. I made really tiny rolls and baked it all together in my biggest cake pan and it came out WONDERFUL!!! The entire batch got over in one shot! Even the babies loved it!

    Now i have something to carry for my Principal's potluck and something to impress guests with!

    Thank you nags, you deserve a huuuuge hug!

    Reply

  74. Nags

    I used instant yeast for the garlic rolls recipe. it was a new pack so very fresh 🙂

    Scatterbrain, you never fail to crack me up! Good luck and let me know how they turned out!

    Reply

  77. The Scatterbrain

    Gosh Nags!! I've come back at least 3 times just to look at the pictures ! I've copied the recipe into my recipe diary and I've bought 3 diff brands of yeast available in the shops so that when i do get down to baking, i won't have the same problem as last time. And Ive signed myself up to bring garlic rolls for a potluck this weekend!!

    you really have me hooked with this one!

    Now… the big task is finding some time after my lil one goes to bed to begin baking!

    Reply

  80. Nags

    yes sure. bake it in convection mode and adjust baking time accordingly. just watch out and take out when the garlic rolls become nicely browned on top.

    Reply

  84. di

    lovely snaps, n thank your once again for sharing another simply yet gorgeous recipie. i m a regular at ur blog now, n i have tried n commented on quiet a few. i tried this one today, and they turned out really soft and yummm. the only problem i had was that my 6tbsps of butter seemed quiet a lot. since i doubted it, i pulled out the bun tray midway and found a lot of melted butter floating around, tilted it and drained it off using a kitchen towel. but otherwise it turned out great and it was lovely, i'm surely going to make it again but with a lot less butter. did u have such a prob? — di

    Reply

  92. Anonymous

    lovely! Looks like I have another item to bake and try other than cakes in my convection MW oven! Btw, I also noticed that pyrex glass needs more baking time (in my convection MW) for cakes. I guess I can generalize it now that for baking in glassware, it takes longer than metalware? Would love to substitute with wheat..Shreya

    Reply

  95. The Scatterbrain

    Hi! This looks like an easy enough recipe to try. I tried baking some piroshky the other day. I had to make 3 batches of yeast to get one that worked!

    Are you telling me this recipe doesn't call for diluting yeast in lukewarm sugar water?

    Reply

  99. Sanjeeta kk

    Love the garlicky flavor in this wonderful rolls. Would surely try it out this week end. Lovely clicks.(I think the 4th word in the starting sentence is eying or eyeing, can edit and remove this line from the comment:)
    Take care.

    Reply

  100. Bharathy

    Nice recipe!..I tried it yesterday but dint get them good! 🙁 may becose of the quality of the yeast..should try again.
    came in running here to see the pics.
    Nice macro clicks!:)

    Reply

  104. Divya Kudua

    I saw your message on facebook and immediately hopped over to Suhaina's blog and made them soon after.I usually am apprehensive when it comes to baking with yeast,but the recipe was so simple that I had to give it a try.The aroma coming out of the oven was so good and we almost burned our tongues trying to eat the hot rolls.Perfect,that's what this is.

    The pics are too good Nags,makes the recipe even more tempting!!

    Reply

  106. Arch

    Super looking rolls…been meaning to try Purple foodie's pesto rolls, but only gotten as far as drooling over them every time I visit her blog…these look lovely…

    Reply

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