Tuesday, March 10, 2015

Garlic Pull-Apart Rolls | Eggless garlic roll recipe

I have been making these garlic rolls for more than 3 years now and it is a huge hit at parties and potlucks. I avoid making breads and buns because of the efforts needed to knead the dough. However these are a breeze to make. The garlic pull apart rolls doesn't need kneading. It looks good, tastes good and you get compliments for making these. What else do you need? Hope I inspired you guys to try them at home. If I can, I am sure you all can too.

Preparation Time: 5 mins
Baking Time: 25-30 mins
Makes : 16 rolls
Recipe Source: MySingaporeKitchen

AP flour | Maida: 3 cups
Active dry yeast: 1 tbsp, refer notes
Warm Water: 1 cup
Salt: 1 tsp
Sugar: 2 tbsp
Olive Oil: 2-3 tbsp

For the garlic spread:
Butter: 1 stick, refer notes
Garlic cloves: 4 large or 1 small lobe
Salt: As needed, refer notes
Coriander leaves: 3-4 tbsp

Other ingredients:
Sesame seeds: 1 tbsp, for garnish

Bring the butter to room temperature
First important thing is to proof the yeast.  Add salt, and sugar to the warm water and mix.
Sprinkle the yeast on the warm water and gently mix. Keep the yeast mixture aside on a warm place for 5-7 mins (I always keep it in my oven with the oven lights ON). The yeast will froth and become goo-ey.

Meantime, sieve the AP flour.
Add the frothy yeast mixture to the AP flour and mix well. I let my food processor do it for me.
Add a tbsp of olive oil and knead for 2-3 mins (just like you knead the atta to make chapathi).
Coat the oil on the dough and cover it with a damp kitchen towel. Keep the covered dough in a warm place for 1 hour. The dough would have doubled in 60 mins.

During the dough resting time, prepare the garlic spread. Mash the room temperature butter well.
Grate the garlic cloves and add the grated garlic, salt (refer notes), coriander leaves to the mashed butter. Mix in well and let it rest.

After the dough has doubled, remove the damp kitchen towel and punch the dough back. Divide the dough into 4 equal parts.

Take one of the dough balls, dust the kitchen table and start rolling the dough.
Make a slightly rectangular shape (about 6-8 inches long).
Take about 1 tbsp of garlic spread and spread it over the rolled dough. Roll it and cut them into 4 equal sizes.

Place the rolls on a greased baking tray. Keep the rolls 1/2 inch apart from each other. The dough will rise again and will stick to each other.

Repeat the same procedure with the remaining dough balls. You will get 16 rolls. Spread the garlic butter on top of the rolls. Garnish with sesame seeds (optional) and allow the rolls to rise again for 30 mins.
After 20 mins of resting, preheat the oven to 350F or 180C.
Bake the rolls for 25-30 mins. Keep a close watch after 20 mins. The rolls will start turning golden brown..
Allow the rolls to cool for 20-30 mins and dig in!!

Yeast plays an important role to make any bread. So, it is very important to proof the yeast first. If the yeast doesn't become frothy, start it all over again or get a new batch of yeast.
I keep my yeast in the freezer for up to couple of years without any issue.
You could use about 2 tsp of yeast and allow it to rise for 1.5 or more hours.
Use about 100 grams  or 1/4 cup of softened butter. If you use salted butter to make the garlic spread, do not use additional salt. I normally use unsalted butter, hence add about 1/2 tsp of salt to make the spread.

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