The garlic bread rolls are eggless and yet ultra-soft and buttery; they are worth every bite.
Over the last few days, I have baked this and the traditional Mumbai-style pavs again and again. Once you get the taste of the homemade freshly baked bread, then its hard to go back to the bread you get in stores.
If you have an electric stand mixer, then kneading the dough becomes so much easier, but then if you are used to making roti, kneading the dough with your hands should not be difficult.
Finally, ready to get kneading? Then take a look at this spinach stuffed Swedish rolls or any of these yeast bread.
So, try to make these gorgeous rolls and enjoy the smile on your loved one’s faces.
Let me confess; I couldn’t take my eyes off this gorgeously risen thing. I kept staring at it again and again.
Can you see the soft buttery inside?
How to make pull-apart garlic bread?
Step-by-Step recipe with images
- Add yeast in a mixing bowl followed by warm water + sugar + 1 tablespoon flour and let it stand for 10 minutes or until the mixture foams.
- Now add milk + melted butter + salt + garlic powder and mix well. After that, add 4 cups of flour and knead well. Finally, add a tablespoon of flour or more as needed and mix well until the dough is less sticky and pulls off from the bowl.
- Transfer to a floured work surface and knead till the dough is soft, stretching the dough and adding the remaining flour as needed for 6-10 minutes.
- Using an electric mixer or your hands, knead until the dough is soft, is no longer sticky, pulls off the sides, except a little on the bottom. ( Remember sticky is better than dry dough, so in the end add flour only as needed or until the dough is easy to handle.)
- Transfer to a bowl and coat with oil, cover and let it rise for 1 and 1/2 to 2 hours or until it doubles in size.
- Once the dough doubles, punch down to deflate. Flatten it out and cut into 12 equal portions.
- Prepare a 9*13 inch baking tray by spreading some melted butter or oil and sprinkling some flour.
- Take the single portion and fold the sides inwards as shown in the above picture, place this in the baking pan wih the seam side down.
- Arrange the dough in rows and columns, leaving 1/2 inch between the dough. Cover with a damp kitchen towel and let it rise for 45 minutes or until it doubles. A turned off oven is a good place for the dough to rest.
- The dough should stick to each other after it rises. Preheat oven to 400 degrees Fahrenheit or 200 degrees Celsius.
- Lightly beat 1 egg with 2 tablespoons of water and pinch of salt. Brush it all over the dough and on the sides.
- Bake for 20-22 minutes. You will know when it’s ready when the bun has a golden brown color.
- When pressed on the sides it should spring back.
- Brush some garlic butter over the warm buns. That will give a shine to the buns and will make the golden brown color darker.
The soft pull-apart garlic bread rolls are soft, buttery, and eggless. A brushing of garlic butter on warm rolls makes this even better.
Inactive time: 3 hours
- 1 and 1/2 teaspoons active dry yeast
- 1/4 cup lukewarm water
- 3 tablespoon honey or sugar
- 1 cup 240ml milk
- 4 tablespoons unsalted melted butter
- 1 and 1/2 teaspoon salt
- 1 teaspoon garlic powder optional
- 4 cups + 1/4 cup unbleached all purpose flour
- 1 tablespoon olive oil for coating
- 1 egg vegetarians can use milk
- 1 tablespoon water
- pinch of salt
- 2 tablespoons butter
- 2 cloves garlic crushed or chopped finely
- 1/4 cup of finely chopped cilantro or parsley
-
Add yeast to a mixing bowl. Add warm water + sugar + 1 tablespoon flour and let it stand for 10 minutes or until the mixture froths.
-
Add milk + melted butter + salt + garlic powder and mix well. Add 4 cups of flour and knead well. Now add a tablespoon of flour as needed and mix well until the dough is less sticky and pulls off from the bowl.
-
Transfer to a floured work surface and knead till the dough is soft, stretching the dough and adding the remaining flour as needed for 6-10 minutes.
-
If using an electric stand mixer, using the dough attachment and knead until the dough is soft, is no longer sticky, pulls off the sides, except a little on the bottom. ( Remember sticky dough is better than dry dough, so in the end, add flour only as needed till the dough is easy to handle.)
-
Transfer to a bowl and coat the dough with oil, cover and let it rise for 1 and 1/2 to 2 hours or until the dough doubles in size.
-
Once the dough doubles, punch down on the dough to deflate. Flatten it out on a floured surface and cut into 12 equal portions.
-
Prepare a 9*13 inch baking pan by spreading some melted butter or oil and sprinkling some flour.
-
Take the single portion and fold the sides inwards as shown in the above picture, place this in the baking tray. Arrange the dough in rows and columns leaving 1/2 inch between the dough. Cover with a damp kitchen towel and let it rise for 45 minutes or till it doubles. A turned off oven is a good place for the dough to rest.
-
The dough should stick to each other after it rises. Preheat oven to 400 degrees Fahrenheit or 200 degrees Celsius.
-
Lightly beat 1 egg with 2 tablespoons of water and pinch of salt. Brush it all over the dough and on the sides.
-
Bake for 20-22 minutes. You will know when it's ready when the bun has a golden brown color and when pressed on the sides it should spring back.
-
FOR GARLIC BUTTER GLAZE:
-
Add chopped garlic + butter in a bowl and toss it in the microwave for a minute. Remove it and add chopped cilantro.
-
Once the rolls are out of the oven, brush this butter over the rolls.
HEY THERE! HAPPY TO SEE YOU 🙂