INGREDIENTS of Garlic Pull-Apart Rolls-
- 3 cups plain flour
- 1 cup water Warm
- 1 tbsp yeast Dry Active
- 1 tsp salt
- 2 sugar tbsp
- 2 to 3 olive oil tbsp
- 1 plus 1 tsp egg + milk for basting the buns before baking
For the garlic filling-
- 50 grams salted butter
- 6 to 7 garlic finely chopped
- 3 tbsp coriander leaves chopped
- 1/2 tsp chili flakes
- 1/2 tsp white pepper
INSTRUCTIONS of Garlic Pull-Apart Rolls-
Mix warm water, sugar, and yeast together and leave aside for 5 minutes till it looks a little frothy.
That’s when the yeast has been activated and is ready to use.
Mix the above starter with dough and knead lightly till everything comes together as a dough.
No need to over-knead it.
Add oil to it and knead for another 5 minutes till it starts springing back.
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Keep the dough for resting covered by cling film for about 30-45 mins till it almost doubles depending on the weather.
While the dough is proofing you can make the garlic spread ready by mixing all the ingredients together at room temperature.
After its doubled in size, knockdown to remove the air and roll into a half an inch thickness sheet. Use dry flour to prevent it from sticking.
Apply the garlic filling/spread evenly on the dough and roll the dough from one end to another.
Using a knife or a thread (I feel thread results in a cleaner cut) cut it into 8-10 rolls of equal size.
Line them in a loaf pan, spread the leftover garlic spread on top, and sprinkle the sesame seeds on top.
Leave it for proofing again for 30 mins or so.
Apply egg wash (optional) and bake it in a preheated oven at 180C for about 20-25 mins.
Pull them apart and eat fresh and warm.