Pull-apart garlic rolls
Soft atta-based rolls with garlic butter, designed as a forgiving first yeast bake.
Based on Dassana Amit’s Dassana’s Veg Recipes of India recipe ↗
- Time
- 3 hours 35 minutes
- Makes
- 8 rolls
- Oven, conventional
- 180°C / 350°F
Before you begin
Read the whole recipe, then get these ready.
- 23 cm round tin
- Mixing bowl
- Rolling pin
- Pastry brush
If the whole-wheat dough feels stiff, add water one teaspoon at a time. Atta absorbs differently from brand to brand.
Ingredients
Original recipe weights. Small quantities stay in measuring spoons; eggs stay as counts. 1 kg = 1,000 g.
Let’s bake
- 1
Mix flours, yeast, sugar and salt. Add water and oil and knead into a soft dough. Cover and rise until doubled, about 2 hours.
- 2
Mix softened butter with garlic and herbs. Roll the dough into a rectangle and spread with the garlic butter.
- 3
Cut into strips, stack or fold them loosely, and arrange in a greased tin. Rest for 30 minutes.
- 4
Bake at 180°C (350°F) for about 30–35 minutes, until golden and cooked through. Serve warm.
Your baking notes
Notes stay on this device.