garlic bread rolls recipe, how to make eggless garlic bread rolls recipe

garlic bread rolls

garlic bread rolls recipe with step by step photos – another bread recipe from the drafts that i had made a few months back. trying to post all the bread recipes that are still in drafts slowly and one by one.

these garlic bread rolls were inspired from nag’s blog edible garden and ever since i saw them, i had to make them.

after baking the garlic bread rolls, i have made different kinds of bread rolls many times… like pesto rolls and cinnamon rolls. i have experimented making the rolls with a whole wheat bread dough, brown bread dough as well as pizza dough.

last time when i had made focaccia, i had kept some part of the dough to make basil pesto rolls and they were too good. any bread roll makes for a good brunch or a tea time snack.

garlic rolls

to make these garlic bread rolls, i have used my own recipe. i have used here nutralite for making the garlic spread. you can use dairy butter or vegan butter. i still had some nutralite left after i had made the garlic bread, so decided to add them to these rolls.

since i am a visual person, i better understand in pictures when words such as rolling, folding etc are concerned. pictures speak louder and larger than words. along with nags, there is one more blog that helped me as far as illustrative pics are concerned… and that is divya’s easy cooking.

these garlic bread rolls are made with whole wheat flour and just a little of all purpose flour. but you can make them with all purpose flour/maida or with half-half of both.

lets start step by step garlic bread rolls recipe:

1: mix sugar and yeast in warm water. allow to sit at room temperature for 10-12 mins.

mix sugar yeast for garlic bread rolls

2: the yeast solution bubbled and frothy after 10 mins.

yeast solution for garlic bread rolls

3: add the flours, salt, oil to the bowl of yeast mixture.

yeast mixture for garlic bread rolls

4: knead into a smooth, soft and springy dough.

garlic bread rolls dough

5: rub oil on the whole dough and keep covered for up to 1:30 to 2 hours until leavened.

garlic bread rolls dough

6: the dough after leavening.

garlic bread rolls dough after leavening

7: beat the butter and oil with a spoon till light and fluffy. add all the spices, herbs and mix well.

beat butter for garlic bread rolls

8: lightly punch the dough before making the rolls on a work surface.

garlic bread rolls dough

9: divide the dough into two parts.

garlic bread rolls dough

10: take one part of the dough and on a lightly dusted work surface, roll to a round or rectangle till the width reaches to 1/2 inch.

spread garlic butter on dough

11:  spread the garlic butter evenly on the dough.

roll the garlic bread rolls dough

12: roll the dough till the end.

roll the garlic bread dough

13:   make a similar roll with the second piece of the dough. now both the rolls are ready to be sliced.

slices of garlic bread rolls dough

14: first give a cut from the center and then equally cut the two parts. so you have now 4 equal slices of the rolled dough spirals.

cut edges of garlic bread rolls

15: grease a pan in which all the 8 rolls will fit. place the rolls with the cut edges facing upwards in the pan. brush their tops with remaining garlic butter. cover and let the rolls double up for 30-40 minutes.

bake the garlic bread rolls

16: bake in a pre heated oven for 30-35 minutes at 180 degrees C till the tops are golden and the bread rolls sounds hollow when tapped. since i have a slow oven it took me 40 mins to bake the rolls. serve the garlic bread rolls warm with tea or coffee.

garlic bread rolls

one more photo to inspire you to make these awesome and delicious garlic bread rolls :-)

eggless garlic bread rolls

if you are looking for more bread recipes then do check 100% whole wheat breadveg pizza, garlic bread, eggless banana bread, italian herb bread and bombay laadi pav bread recipe.

eggless garlic bread rolls recipe below:

5.0 from 5 reviews
garlic bread rolls - makes 8 rolls
 
PREP TIME
COOK TIME
TOTAL TIME
 
garlic bread rolls - bread rolls made with garlic herb butter. made from whole wheat flour and eggless recipe.
AUTHOR:
RECIPE TYPE: snacks
CUISINE: world
SERVES: 2-3
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
for the dough:
  • 1 and ½ cup whole wheat flour/atta
  • 2 tbsp all purpose flour/maida
  • 1 tsp dry active yeast
  • 150-160 ml water - approx ⅔ cup water (check notes)
  • ½ tbsp sugar
  • 1 tbsp oil
  • ½ tsp salt
for the garlic spread
  • 2 tbsp dairy butter or vegan butter
  • ½ to ⅔ tbsp minced or chopped garlic or finely crushed garlic
  • 1 tsp chopped celery
  • ¼ tsp dry oregano
  • 2 pinch carom seeds/ajwain
  • 1 or 2 tsp nutritional yeast (optional)
  • ½ tbsp sunflower oil or olive oil
  • salt and pepper as required
INSTRUCTIONS
  1. mix the ½ tbsp sugar and yeast in warm water. allow to sit at room temperature for 10-12 mins.
  2. after the yeast solution bubbled and frothy, add the flours, salt and oil to the bowl of yeast mixture.
  3. mix well and knead to a smooth and soft dough.
  4. rub oil on the whole dough and keep covered for up to 1:30 to 2 hours until leavened.
  5. beat the butter with a spoon till light and fluffy. add all the spices & herbs along with salt. mix well.
  6. check the seasoning in the garlic spread and add more of the herbs, spices or salt if required.
  7. lightly punch the dough before making the rolls on a work surface.
  8. divided the dough into two parts.
  9. take one part of the dough and on a lightly dusted flour, roll to a round or rectangle till you get ½ inch width in the rolled dough
  10. spread the garlic butter evenly on the dough.
  11. roll the dough till the end.
  12. make a similar roll with the other part of the dough.
  13. now both the rolls are ready to be sliced.
  14. first give a cut from the center and then equally cut the two parts. so you have now 4 equal slices of the rolled dough.
  15. grease a pan in which all the 8 rolls will fit. place the rolls in the pan and brush their tops with remaining garlic butter. cover and let the rolls double up for 35-40 minutes.
  16. you can also sprinkle some sesame seeds on top of the rolls.
  17. bake in a pre heated oven for 30-35 minutes at 180 degrees C till the tops are golden.
  18. serve the garlic bread rolls with tea or coffee.
NOTES
here i have added ⅔ cup water. however depending on the quality of flour, you may have to add less or more. so add accordingly.




{ 51 Responses }

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  1. deepa says

    I tried this today…..But it became chewy and didn’t rise..Was more like hard rusk! The yeast didn’t rise in warm water right at the beginning.I should have not used that mixture.I remember reading in your blog to throw away yeast that has not become bubbly.I took a chance…But I shouldn’t have.The dough didn’t rise either.So guess it was a mistake right at the beginning.The flavour was lovely.This was because of the yeast right?I followed all the steps you mentioned.

    • says

      yes deepa, its due to the yeast. if the yeast does not bubble at all then there is no point in making breads. initially i would have this issue with the kind of yeasts that we get in india. sometimes even when they were still within their expiry period, they would not froth. and yes like you i also took chances a couple of times. the bread loaf just remains hard. use a good quality yeast. i use the mauripan/gloripan brand of instant yeast and they are good. also their dry active yeast is very good. even muksha brand is good. blue bird is also ok.

      • deepa says

        I used blue bird yeast.Had used the same pack for the wheat naans and the bread the other day.Those came out well.Anyway will be careful next time….Thanks so much

        • says

          blue bird is okay. but muksha is better than blue bird. and mauripan is better than muksha. in fact try using instant yeast. the time taken is less and the results are also good. plus the water can be at room temperature too.

  2. saigayathri says

    Mam thank you so much for the receipe.rolls came out crunchy outside and soft and fluffy inside.my family loved it.in my place i did not get dry oregano leaves so i tried methi leaves.my doubt about convection and preheating is clear now.
    i would love to try your receipes.this week iam making schezwan sause with rice.
    mam iam extremely sorry about the miscommunication.

    • says

      thanks saigayathri for the feedback. you got the right texture of the rolls. they can be be slightly crisp to more crisp from outside. depends upon the oven and baking time. methi leaves work very well. since i have made methi bread, i know. also if you don’t have oregano, you can also use pizza seasoning. this gives a typical pizza flavor and taste. indian herbs like coriander can also be added. but the taste will be different. in fact you can also add ajwain (carom seeds) or jeera (cumin seeds). no need to be sorry. happens at times :-)

  3. saigayathri says

    Me gonna try today! A small clarification as am new to baking iam not sure about a baking methods.i have a sharp microwave oven which says baking plus convection and has the options of pre heating and temp setting.ca i proceed with this or do i have look for a baking stove or something.pls clarify what t means as pre heating.

    • says

      you can easily bake in the convection mode of the microwave oven. you can proceed with your oven. preheat your oven in the convection mode. 180 degrees celsius works fine. preheat for 10 minutes and place the garlic rolls. preheating is heating the oven empty. 10 to 15 minutes the oven has to heated empty before you place the food. just to let you know we get a lot of comments. so it takes a couple of days to answer them. generally we try to answer them on the same day, but it does not happen always. we did not delete your comment. it was in the queue waiting to be answered :-)

  4. Ranjani says

    Tried these yday.. was not sure how they would look after baking.. turned them over and to the sides, and baked for a few mins on each side to make sure all sides were baked evenly..

    Came out awesome.. All I got was a small piece to taste.. my older son finished up the whole batch!

    Am inspired and going to try the whole wheat bread today.

    Thank you :-)

  5. Stephanie says

    Made two batches of these tonight! I used the optional savoury yeast for the garlic spread and forgot to add salt and it turned out just right and soft (I use wholemeal flour)!!

  6. Mythili says

    Hi Dassana,

    I tried out this recipe today, and it turned out yum!
    Thanks a ton for sharing.

    I must say, your explanation is apt, and the pictures are so well taken, that I couldn’t wait to try out the recipe myself! A temptation I couldn’t resist! :-)

    The measures for the bread is just perfect!
    I slightly tweaked the recipe and added cheese, it tasted yum.
    When I cut the rolled dough, the cuts were not as flat and stiff as the ones i see in your pictures. I guess the dough was loose. Yet, it baked well.

    Thanks again! :-)

  7. Manisha says

    Hi..Which brand of yeast u use. I use blue bird the shelf life is very less. Once open need to use in one go else will not give result.Need suggestion

  8. Confused says

    Hello, your recipe sounds really good but I have no clue how many grams or how many ounces 11/2 cups is????
    So please could you tell me asap otherwise I will have to find a different recipe because I was going to use this recipe tomorrow!
    Thanks x

  9. Meenu Sadana says

    Yes, I have used whole wheat bread recipe.
    And one more thing I want to know that I made this garlic bread rolls the taste is good but we are feeling wheat taste as well like uncooked chapati I baked properly 35-40 minute. Please advise.
    Thanks

    • says

      the whole wheat bread recipe has been tried by some readers. so i think, its the quality of yeast. the yeast must have not proofed well. again that is the reason the rolls were like uncooked chapati and you are getting the wheat taste. the dough has not leavened well and one of the culprit is the yeast. the rolls are really soft and baked well. so i suggest to buy a good quality yeast and also the yeast should become frothy and bubbly when proofed. it there is no bubbling or frothing, then throw the solution and start again.

  10. Manisha Batra says

    Hii..Dassana I like yor bread…u explain very well..is ther any substitute for celary? How it is taste? ? Thanks:)

  11. Anu says

    Recently came across ur website must say it’s very good esp the photos at every step are very helpful when trying new recipe.
    Tried bread it comes out well.
    For garlic bread rolls somewhat it was tasting like baati of dal- baati dish. Do we bake them quite LNG so they become crisp or these are soft.
    Pls confirm

    • says

      these do not taste like baati. they are not baked that long. they are baked for about 30-35 mins. they are soft and not very crisp. a slight crisping is there but not like dal baati.

  12. hema says

    Hi,

    I have seen ur posts and got interest in baking.
    I am planning to start baking for my kid, so planning to buy otg, as iam interested in baking and grilling vegetables iam not not looking for microwave with convection. We are a family of 3.
    I have searched for few models, i found one model with convection.
    Is convection in otg required for baking?? without convection in otg can we get perfect bakes??

    pls help me out, can u pls suggest which brand and capacity otg would be suitable for 3 members.

    thanks a lot,
    Hema

    • says

      hi hema, OTG is based on convection mode of cooking. OTG is oven toaster grill. so you can bake, grill or toast. basically there are three modes of transferring heat – conduction, convection and radiation. OTG is built on the convection principle.

      microwave oven uses two basic modes for cooking – microwave and convection. so in a microwave oven there may or may not be a convection mode. i don’t understand when you say that you found a model with convection. OTG is a convection oven. so i guess what you are referring to is a microwave oven with convection.

      i hope i have cleared your doubts about convection and OTG. prestige, philips, bajaj are good brands. i have a philips oven (which the owner of the house kept) which is basic and has just two compartments. for three people this is enough. but if you plan to do extensive baking, then you may need to go for a better oven. i am also planning to buy a new oven. still not decided which one. :-)

    • says

      you have to use the convection mode of your microwave oven for baking anything be it breads or cakes. please read your oven’s manufacturer’s booklet on how to use the convection mode.

  13. Bindu Sivaprasad says

    Thank you Dassana for your receipes. Have been hooked to your site for the past few months and have tried out a few of them. They all turned out well and have been appreciated by my husband and daughters. What I really appreciate is the way you make cooking look simple and also your use of healthy options like whole wheat flour whenever possible instead of maida.

    • says

      thanks bindu for this motivating comment. its important to eat healthy considering the stressful time we are living… where air, water and food is all getting contaminated.

  14. says

    i love these.. i had also tried these and now they are a regular at home…love ur clicks.. as always..:).. i have a post on them too..

  15. aparna says

    uff! these look heavenly! i have never made bread at home but am inspired to try these. have you ever made bread/rolls with other kinds of flour like ragi flour for instance? thanks for the pictures, they help all us visual cooks. :)

    • says

      thanks aparna for the encouraging comment. i did make ragi bread a couple of times. i also tried making bread with multi grain flour. but not posted any recipes.

  16. says

    Thanks for the mention Dassana,I’m humbled!

    These rolls have never let me down.Whenever I am in the mood to bake bread,I somehow always end up baking this one,reason being it turns out perfect every time.Love it that you’ve baked with whole wheat,I’m trying to do the same these days.Got to try your Focaccia.