Monday, April 16, 2012

Whole-Wheat Garlic Pull-apart Rolls

There's no stopping me now.Really.I am addicted to bread baking these days and not a day goes by without thinking of which recipes to try out and what new ways I can shape up the bread.Only one thing is unusual,I haven't purchased any bread baking books.At least not yet.
I always buy one exclusive book dedicated to the cuisine which I am interested in a particular time.It was Cake baking initially,which went on to Kerala cooking,then Continental and so on.Though I love browsing through my cookbooks way too often,whenever I feel like cooking something new,I turn to Google.Do you do the same thing too??

So even though I am itching to buy Artisan Bread in 5 minutes a day and Peter Reinhart's Artisans Bread Everyday, I am restraining from doing so.

I tried this Garlic-rolls a while back from Prathibha's and just cannot rave enough about it.The original recipe from Suhaina spread like wildfire in blogosphere sometime back and this one is no different.Some of the flour is replaced by whole wheat flour and the resulting rolls are way too good.
Whole-Wheat Garlic Pull-apart Rolls
Recipe adapted from Prathibha


Whole wheat Flour/Atta - 1 cup
All purpose flour/Maida - 1 cup
Lukewarm Water - 1 cup
Active dry yeast - 1 tsp
Sugar - 2 tsp
Salt to taste
Olive Oil - 2 tsp

For the Garlic spread

Softened butter - 2 tbsp
Garlic cloves - 4-5,finely chopped
Green chilly - 1,finely chopped
Fresh Coriander leaves - 1 tbsp,finely chopped

Mix together warm water,sugar,salt and yeast and keep aside for 5-10 minutes to bloom.If the yeast is fresh,it will start bubbling within minutes.If it does not bloom,start afresh.
In a big mixing bowl,add whole wheat flour and maida.Pour in the yeast mixture along with olive oil,little at a time and start kneading the dough.You might/might not require the entire quantity so add as required to form a smooth dough.
Knead the dough for 5-7 minutes or till the dough becomes smooth and elastic.Add flour a tsp or two if you feel the dough is too sticky,but refrain from adding more.
Coat the mixing bowl with some oilve oil and place the dough in it and smear oil around the dough.Cover the bowl with a damp towel and let the dough rise to double its size in a warm place for 45 minutes to an hour.
Meanwhile,make the garlic filling.Mix together all the ingredients mentioned for the filling to a spreadable consistency and keep aside.
Grease a loaf pan with some oil and keep aside.
Punch down the dough and knead for 2-3 minutes.Divide the dough into two equal portions.
Smear your workspace with some flour and roll the dough into a rough rectangle,about half an inch thick.Smear half of the garlic spread.Roll the rectangle and cut into two and further into two more,so that you end up with four spirals.Place the rolls carefully into the greased pan.
Repeat with the other half of the dough.
Apply any remaining garlic spread on top of the dough and brush with some milk.You could also sprinkle some sesame seeds on top.
Allow the rolls to proof for 30-45 minutes.
Preheat the oven to 180C.
Bake the rolls for 20-25 minutes or till the top portion of the dough becomes golden and the bread sounds hollow when tapped.If not,bake for a further 10 minutes.
Brush the top of the rolls with softened butter immediately after you remove from the oven.
Run a knife around the edges and immediately remove the rolls from the pan and cool on a wire rack.
Serve the rolls warm with a hot cup of tea.

  • The quality of the bread depends entirely on the yeast,so make sure you use a fresh batch.I use instant dry yeast which doesn't require proofing but I follow the tried and tested method.
  • The rolls taste awesome when served warm from the oven but if you are storing it,cover it in a ziplock and microwave for 10-15 seconds before serving and it will taste as fresh.



  1. Just love those rolls...been a long time I baked them,need 2 bake them soon...thanks for d mention Divya

  2. This is my fav...looks so soft and fav snack

  3. Hi Divya,
    Your blog is truly great.I am a regular on your blog.Would you like to share as to what book have you referred for cake baking.

    1. I would regard Baking from my home to Yours by Dorie Greenspan as my primary baking book.For exclusive cake baking,I'd suggest Cake Bible by Rose Levy Beranbaum.

    2. Divya, I baked these yesterday evening, they tasted very nice. My rolls were soft and well leavened inside but the outer crust was dry and stiff...any idea what causes this?

  4. yum.. the garlic bread looks so inviting.. I will definitely try this..

  5. This looks so perfect, divya! even with the atta it looks light and soft!
    I tried the same 4 times but ended up with hard outer layer and not soft buns everytime! some repeated error i think!
    oh yeah, about the akkaravadisal, it's towards the sweeter side and i see to it my dish is less sweeter ;)

    1. I remember you telling me the same Bharathy.I've always had success with this recipe and wonder why it went wrong for you!

  6. My all time fav...rolls looks prefect and soft..

  7. The rolls look absolutely tempting.

  8. Hi Divya,

    I tried out this today and it came out v good. Thank you for the recipe :-)
    You have a lovely blog. Luv ur step by step pics too.


  9. What a nice blog you have and oh my these look delicious!

  10. Thanks Divya for your comments. I loved all your recipes for eggless bakes, there are many more I have to try out. I am currently baking this one, it is in the oven right now. Hope it comes out well :) Thanks for sharing such a wonderful recipe. Good day !!

  11. wow, they look amazing... that garlic butter inside must have given it such a lovely flavour.. ur stepwise pics always make it easy to und

  12. OMG it looks so amazing Divya. I reqlly really want to truy and make it. I am a little sceptical while working with the yeast...the rolls when opened looks so flaky and soft like cloud pillows....must have been amazing to smell the aroma in hyouur kitchen when they were getting baked!!!!


  13. the texture looks superb! I love anything with garlic ....These are very famous rolls in blogging world

    Hamaree Rasoi

  14. This comment has been removed by the author.

  15. I tried this out,came out really yum n soft!My first attempt at bread baking,thank u!!!I've postd it on my blog:

  16. The rolls were super tasty, admire your efforts and patience in putting up detailed explanation with many illustrations. Thanks a lot. I am going to keep baking them again and again. A note of thanks to you on my blog -

  17. Tried it out. It was wonderful !

  18. Hi,i made these just a while ago,they have come out great..thanks.

  19. Hi Just made these..............excellent recipe,esp bcos it includes whole wheat thanks so much. looked at many other recipes since it was my first time making garlic rolls and i guess yours is excellent!!!!

  20. Just made the rolls........and i must say they are excellent!! Looked at many other recipes before trying out the rolls and loved yours esp bcos you used whole wheat flour!! definitely a keeper!!

  21. can u please guide me which yeast powder is ive never used it n dnt knw much abt it..Ive tried in bakeries for dry yeast powder but nobody sells there any specific brand which is good..

  22. Absolutely love the Recipe..i am definitely going to try it!!

  23. Hi. Would like to know which brand of yeast to buy as two different brands let me down. The yeast does not become bubbly. Please help.

  24. Hello,

    Thank you for sharing your wonderful, simple and tested recipes.

    Can I bake the above recipe as a loaf, and get results similar to your Paneer Masala Bread.

    With best regards,

  25. Hi Divya!

    You have mentioned active dry yeast in the recipe and have mentioned you used instant dry yeast. I am a little confused there. Is the conversion same for both. I have instant dry yeast with me as of now.


    1. Hi Sneha,I have used the same amount of Instant yeast as the active dry yeast the original recipe called for.It worked out just fine!


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