Garlic Pull Apart Rolls

Ingredients for the bread

1.5 cups all-purpose flour/maida

1/2 cup lukewarm water

2 tbsp milk (vegan can substitute with coconut milk)

1/2 tbsp active dry yeast

1 tsp salt

1 tbsp sugar


4-5 tsp unsalted butter

2 tbsp finely grated garlic

A handful of chopped coriander leaves

1/2 tbsp milk for brushing


  • Firstly activate the yeast in a bowl by dissolving it in lukewarm water and sugar. If you are using instant yeast skip this step.
  •  Cover the bowl with a lid and set aside for 10 minutes. Once the yeast is proofed (it turns foamy and rises up), add flour, salt, and milk. knead well until smooth.
  • Roll into a tight ball, cover bowl with cling film and let it rise in a warm spotuntil doubled in size.
  • Punch out the air, knead for a minute and divide the dough into two pieces
  • Mix softened butter, garlic, and chopped coriander leaves. Set aside.
  • Grease an eight-inch loaf tin with oil or butter. Set aside
  • Roll each half into a rectangle about 1/4 inch thick.
  • Spread half the garlic butter onto the dough

  • Roll as tightly as you can, and cut into four equal pieces. Place into the greased loaf tin.
  • Repeat with the other dough half. You should now have 8 rolls in the tin

  • Cover the tin with cling wrap and let it rise in a warm spot until it reaches the edges of the tin and all the spaces between the rolls are filled in.
  • Preheat oven to 180 degees c/ 350 F. Brush the tops of the rolls with milk and sprinkle with sesame seeds

  • Bake the rolls for 30 minutes until the tops are golden brown 
  • Cool slightly in the timon a wire rack, then turn out of the pan. Serve warm.
  • Store at room temperature in the loaf tin covered tightly with foil for up to 3 days.


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