Baking your bread is addictive. You can bake them the way you like. Not to forget the aroma and the freshness of bread straight out of the oven.Do I need to say it again? It’s heavenly.
Garlic pull-apart rolls are a family favourite. So these are welcome any time of the day. These are crispy outside and soft inside. The aromatic garlic butter makes it amazingly tasty and soft. To the butter, I have added garlic, chopped coriander, green onions, salt, black pepper and chilli flakes. You can use pizza spices too. The bread is garnished with chopped coriander, green onions, chilli flakes and sesame seeds.
If you like garlic bread, find the recipe here
Garlic Pull - Apart Rolls
- 2.25 cups Whole wheat flour
- 1.5 tsp Active dry yeast
- 2 tsp Brown sugar
- 1 tsp Salt
- 2 tbsp Milk powder
- 1.25 cup Warm milk
- 4 tbsp Salted butter
- 1/2 tsp Chopped garlic
- 2 tbsp Chopped coriander
- 2 tbsp Chopped green onions
- 1/2 tsp Sesame seeds
- Chilli flakes and black pepper to taste.
- Take half a cup of warm milk and dissolve sugar to it. Add yeast and keep it aside to bubble.
- In a big bowl, take flour, salt and milk powder. Mix it well
- Take the bubbled yeast and add it to the flour mix. Make a dough using the remaining milk.
- Take two tablespoons of butter and apply it on the dough. Transfer the dough on the counter and knead until it becomes soft and supple. This takes 8-10 minutes.
- Keep it for the first rise. Cover the bowl with a kitchen towel. Time for the first rise will depend on the weather at your place. It may take 40 minutes to 90 minutes. Mine took an hour. You can check it by inserting your fingers in the dough till knuckles. If the indentations remain then the dough has fully risen.
- Melt the remaining butter in a bowl and mix chopped garlic, coriander and onions. Add spices to taste.
- Divide the dough into two parts. Spread each part on the counter and apply the filling leaving some space on the sides.
- Roll the dough from the longer side into a tight log.
- Cut the log into small rolls with a sharp knife. Arrange the rolls into a parchment paper-lined 8-inch baking tray.
- Cover the tray with a kitchen towel. Keep it aside for a second rise. Mine took 35 minutes.
- Preheat the oven at 180 C.
- Apply some butter on the top of the risen rolls and garnish with coriander, onions, sesame seeds and chilli flakes.
- Bake the rolls at 180C for 20 to 25 minutes.
- Serve hot with the soup of your choice.