These Eggless Garlic pull apart rolls are made from scratch dough with a garlic herb butter and cottage cheese stuffing. These make a perfect pair with soups or as evening snacks. With easy to understand step by step pictures to help you make this under one hour!
If I thought to get back my baking mojo was a great thing, there was nothing to compete with the feeling of baking these Garlic Pull-Apart Rolls does to you. Even when I was baking years ago, I never attempted baking bread much. And rolls, buns were on my list for a long time.
I have a big cookbook with bread from different countries. The pictures look so beautiful and very often I sit with it and browse through it wanting some inspiration to come in for me to bake something from them. But beyond feeling all flushed up, I end up feeling everything looks complicated.
I was so happy seeing how much Konda liked this. She wanted me to make this every day. Well, that’s the statement I get to hear when they like something very much. I would surely be making different versions of this pull-apart roll as it makes a great evening snack!
After tasting it, I felt why the name is called pull apart when I hardly could pull myself away from eating them.
This is part of the Blogging Marathon that starts today. I have selected to post about Kid Friendly dishes. And nothing can beat Garlic Pull-apart roll at that!
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Step by Step pictures to make Garlic pull apart rolls
Get the yeast in a glass along with warm water, sugar.
Close with a lid and after 10 mins, it should look like this. All frothy.
Knead the dough with water, salt, and yeast.
Slowly add the olive oil. Keep kneading again.
It will look like this.
After kneading for 10 mins, it should look like this.
Grease a bowl with oil. Punch down the dough, cover with a wrap and keep it aside for 20 mins. See how it has risen, almost doubled its size.
Punch it down again.
Mint and green chilies
Garlic, coriander and butter mix.
divide into small balls, dust well and roll out.
Apply the garlic butter paste on the top. Garnish with few green chilies and start rolling inward.
The other spread I made was the paneer mint spread.
Once this is tightly rolled in, cut into small pieces.
Grease the pan and place these small pieces into them. Keep it aside.
It will rise in size again.
Brush on the top and Bake it for 180 Degree C
Allow it to cool over the rack
Garlic Pull-apart Rolls | Paneer Mint Pull apart Rolls
For the Dough
3 cups All Purpose Flour / Maida
1 cup Water warm
1 tbsp Yeast
2 tbsp Sugar
1 tsp Salt
3 tbsp Olive Oil Extra Virgin
For the Garlic Coriander Butter Spread
50 grams Butter
3 to 4 cloves Garlic crushed or grated
2 tbsp Coriander Leaves finely chopped
Salt to taste
For Paneer Mint Spread
1/2 cup Paneer grated
2 tbsps Onion finely chopped
1/4 cup Mint Leaves finely chopped
Salt to taste
2 long Green Chilies
Method to prepare:
To make the Garlic Coriander Butter spread
Bring butter to room temperature. Grate and pound the garlic well. Or you can use a garlic crusher to crush it finely.
Finely chop the coriander.
Beat the butter well, mix all the ingredients. Continue beating for a couple of mins for a thorough mix and till it becomes creamy. Keep it aside.
To make the Paneer Mint spread
Grate the paneer, add all the other ingredients. Mix well.
Proofing the Yeast:
In a bowl take the yeast, add lurk warm water and sugar. Cover it and set it aside for 10 mins. Once done you will see a creamy foam formed on the top. This means the yeast is still active. If not, please get another batch of yeast else your bread will never rise.
To make the dough:
In a wide bowl, take the flour, add salt. Then add the yeast mixture and slowly add water to mix in. Knead till the flour forms a dough. At this stage, it will be very sticky.
Then add the olive oil and knead well. Continue doing it till it forms a smooth dough. Punch it down a couple of times. When you press the dough, it should spring back.
Grease a large bowl with olive oil. Apply the dough with oil by turning the dough in the bowl, cover the bowl with a damp muslin cloth and let the dough double. My dough doubled within an hour.
Remove the cloth, punch the dough to remove the air from the dough and divide it into two.
On a well floured surface, roll out the first ball into a rectangle about 1 cm thick.
Spread the garlic butter on top of the first rolled out disc, spread evenly all over it. Nest tightly roll it into a log. Cut into small pieces.
Next, take the second ball of dough, roll it as a rectangle disc of about 1 cm thick. Spread the paneer mix on the top, roll into a log and cut into equal portions.
In a well greased baking tray, place the rolls with the cut side up and brush the top with some milk. I placed each flavour of stuffing in a line.
Keep the baking tray aside for about 20 minutes for the rolls to rise. Meantime, pre-heat the oven to 180 deg C.
Bake for about 30 – 35 mins till the top of the rolls turns golden brown.
Once done, brush with a blob of butter over the top of the freshly baked rolls. This gives the rolls a lovely shine. When cool enough to handle, pull them apart and enjoy!