garlic rolls recipe:- Garlic pull-apart rolls are the easiest bread rolls you can prepare, particularly if you are just starting out in the world of bread baking at home at the moment.
Suhaina’s recipe for garlic pull-apart rolls has been on my radar for quite some time. I had been contemplating making them. By the time she delivered these rolls to our Singapore food bloggers’ meet, they were still warm from the oven, and I was completely convinced. I was finally successful in making them this past weekend.
garlic rolls recipe
Those individuals who are eager to bake but are afraid of the yeast monster should give this a substantial amount of consideration. Please believe me when I say that these eggless garlic pull-apart rolls are absolutely foolproof, and that once you have finished making them, you will feel so pleased of yourself.
I cut the original recipe for garlic rolls in half, which resulted in eight tiny rolls, which were plenty to serve two people in a very liberal manner. Throughout the course of the weekend, we had one here and one there here.
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
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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.
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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
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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.
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Meanwhile, make the garlic spread by simply mixing all the ingredients.
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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.
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Knock down the air in the dough and divide it into two equal portions.
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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.
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Spread about 2 tbsp of garlic spread on one side.
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Roll from one end gently and as tight as you can.
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Cut into half and then each half again into two halves to get 4 equal portions.
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Now place the rolls with the cut side up in the greased pan leaving some room for rising while baking
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Repeat the same procedure with the remaining dough.
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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.
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Allow to rise for another 20 minutes.
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In the mean time, preheat the oven to 180C / 375F.
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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
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These rolls are really soft and have an amazing flavour. Serve fresh and hot!
