Monday, March 3, 2014

Eggless Garlic Pull-apart Rolls


All Purpose Flour - 3 cups
Active Dry Yeast - 1 tbsp
Sugar - 2 tbsps
Salt - 1 tsp
Warm Water - 1 1/4 cups
Olive Oil - 3 tbsp
Milk - 1/8 cup
Sesame Seeds - 2 tbsps

For Spread:

Unsalted Soft Butter - 1/2 cup (1 stick)
Garlic Cloves - 6 large
Peppercorns, freshly pounded - 1/2 tsp
Coriander Leaves, chopped - 1/2 cup (loosely filled)
Salt - 1/2 tsp


  1. In a bowl, take all purpose flour, dry yeast, sugar and salt. Mix well.
  2. Pour 1 cup of warm water. Knead it into a soft dough. The dough must be a slightly sticky and not be rubbery. Depending on the quality of the flour, you might need to add about 1/4 cup more water to get the dough soft and sticky. Add 1 tsp a time, instead of pouring additional 1/4 cup water all at once.
  3. Pour olive oil on top of the dough and knead well until it well blended, soft and feels light. It takes about 4-5 minutes of kneading.
  4. Cover the dough with a cling film to keep the moisture trapped within. Set it aside for 45 minutes for the dough to rise.
  5. Meanwhile, mince garlic cloves.
  6. Take butter in a small bowl. 
  7. Whisk the butter, peppercorns and salt well until it is soft and creamy.
  8. Mix in minced garlic and chopped coriander leaves. Mix thoroughly. Keep aside.
  9. The dough will have doubled by now. Remove the cling film and knead the dough again for 1 minute.
  10. Divide the dough into 4 portions.
  11. Roll a portion into a ball, dust the kitchen platform with some all purpose flour. 
  12. Using a rolling pin roll the ball into a 1/2 cm thick roll-out.
  13. Divide the prepared spread into 4 equal portions.
  14. Evenly spread a portion of the prepared spread on the rolled out dough.
  15. From one end, tightly roll the rolled-out dough to the other end.
  16. Half the rolled dough.
  17. Cut each half into 2 pieces to get 4 pieces from each roll.
  18. Repeat steps 11-16 for the remaining dough.
  19. Grease 2 cake tins.
  20. Place the cut out dough rolls in the cake tins, equi-distant from one another. Place the same number of dough rolls in the two cake tins.
  21. Set is aside for 20 mins so that the dough rolls rise little bit.
  22. Rub little milk on each dough roll and sprinkle a few sesame seeds.
  23. Meanwhile, heat the oven to 180 degrees C /350 F.
  24. Place the cake tins in the oven and bake the rolls for about 25-30 minutes.
  25. Remove the cake tins out of the oven and let it stand for 5-10 minutes,
  26. Serve warm.

This recipe is adapted from My Singapore Kitchen


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