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Garlic Pull-apart Rolls | Paneer Mint Pull apart Rolls

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!
Course Appetizers & Starters, Snacks
Cuisine International
Keyword Eggless Garlic Rolls
By Cook Method Oven
Occasion Evening Snack, Party
By Diet Kid Friendly
Dish Type Eggless Breads
Author Srivalli

Ingredients

For the Dough

  • 3 cups All Purpose Flour / Maida
  • 1 cup Water warm
  • 1 tbsp Yeast
  • 1 tsp Salt
  • 2 tbsp Sugar
  • 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 / Cottage Cheese, grated
  • 2 tbsps Onion finely chopped
  • 1/4 cup Mint leaves finely chopped
  • Salt to taste
  • 2 no Green Chilies finely chopped

Instructions

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 together. 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 and baking:

  • 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's time.
  • 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!
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