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 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!!!
this is something on my " to try list" i have it bookmarked!!! will definitely back link u and also give u my fb…
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 😀
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 !!
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 🙂
i get only dry active yeast, how much of that should i use?
i am not sure, haven't tried with it. maybe half or 3/4 of the amount mentioned here?
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!
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?
Mix well and knead for about 5 mins. No need to exert too much energy 🙂
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.
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. 🙂
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.