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!
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)
Garlic Pull-Apart Rolls Recipe
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
- 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.
- 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
- 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.
- Meanwhile, make the garlic spread by simply mixing all the ingredients.
- 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.
- Knock down the air in the dough and divide it into two equal portions.
- 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.
- Spread about 2 tbsp of garlic spread on one side.
- Roll from one end gently and as tight as you can.
- 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 leaving some room for rising while baking
- Repeat the same procedure with the remaining dough.
- 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.
- Allow to rise for another 20 minutes.
- In the mean time, preheat the oven to 180C / 375F.
- 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
- 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.
Add some olive oil to your fingertips and knead until the dough springs back when you press with your fingers – about 4-5 mins.
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.
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.
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.
Roll from one end gently and as tightly as you can.
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 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.
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.
These rolls are really soft and have an amazing flavour. Serve fresh and hot!
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.
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.
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.
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.
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 is so easy and the outcome was great.Thank you, will definitely be trying your other recipes!!
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!!
sure, it's up to you. try mint or basil maybe?
of course, I would try parsley, dill, or something similar. even mint would work!
Hey Nags,
I am trying to make this rolls, just a quick question, Can we use other oil instead of olive oil ?
Thanks,
I wouldn't recommend it. Please try to use olive oil for best results
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…
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 🙂
Amazing pictures and a tempting recipe. Thank you. I made these and they came out so well.Thanks again!
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
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
Thank you Judith. I am so glad you and your family enjoy the garlic pull apart rolls so much. Have a wonderful new year 🙂