
There are recipes that you try just because you really want to know what they taste like, and then there are recipes like these that you know are going to become a regular feature in your kitchen. For me, these Garlic Pull Apart Rolls are a bit of both. A friend sent me a picture of her garlic rolls and I couldn’t rest until I’d made them. One bite and I knew that I would bake these again, and again and then again.
I have since baked these countless times, and it has inspired many a first-time baker to try their hand at this, and you know what? They loved it too! This is just perfect, as dinner rolls, appetizers or even a snack! I’ve had them at breakfast, lunch and dinner, with or without sauces to accompany it and no matter what, it still tastes great!
Because in a way, this is a fool-proof recipe, and each time I make it, it always comes out just right. I’ve made these with all purpose flour and bread flour, and while I do prefer bread flour, it tastes just as great and feels almost as soft with all-purpose flour too!
If you’ve never made bread before, then this is a great project to start with. And it all begins with yeast. If using active dry yeast, activating it is absolutely essential to the rising of your bread. The optimum water temperature should be 38°C / 100°F. It can be one or two degrees higher, but 38°C is the perfect number.
Once you have water at 38°C, add sugar and active dry yeast to it, stir well and let it rise.
If using Instant yeast, substitute 1/2 tbsp active dry yeast with 1 tsp instant yeast and skip the activation process. Simply combine all the ingredients and begin kneading the dough.
The next essential thing is the choice of flour. There are several kinds of flours, but the one we are most accustomed to is all-purpose flour. Sure, you can make these with all-purpose flour ( I have and the results are quite good), but if you really want a porous, airy, high risen bread, you’ll need bread flour. It has a higher gluten content, and gluten is what holds the pocket of air that the yeast will create. More gluten = More air pockets = Higher rise = Softer, spongier bread.
Proper way to measure flour
This is another thing that most new bakers take for granted. When you measure flour, it’s always tempting to dip the measuring cup into the bag of flour and scoop what you need. When you do that, it packs the flour in tightly, effectively giving you an incorrect measurement.
What you really need to do is, spoon flour into the measuring cup, heaping it, and using the handle of the spoon, smooth away the excess.
Now that you have the yeast activated and flour measured, combine them together with salt and milk to form a sticky dough. Knead well using your fingers and the base of your palm until the stickiness disappears and you are left with a soft, smooth dough that springs back when pressed. The kneading will work the gluten in the flour and although it feels like messy work, can actually become very therapeutic instead.
Once the dough is ready, cover with cling film and place in a warm spot to rise and double in size.
Punch out the risen dough and divide into two. Roll each half into a rectangle roughly 1/4 inch thick. You can lightly flour the work surface, if it feels too sticky to work with.
Spread half the garlic and cilantro butter on the dough and roll tightly. Cut into 4 equal parts and place in a greased 8 inch loaf tin.
Repeat with the other half, and don’t mind the spaces around the rolls. During the second proofing, the dough will rise into the spaces.
Cover with cling film and let it sit in a warm spot until the dough has risen up to the edge of the pan. Gorgeous, isn’t it?
Brush with milk (for that golden brown crust) and sprinkle with sesame seeds (optional).
Bake for 30 minutes until the internal temperature reads 93°C/200°F (roughly). Cool slightly on a wire rack before serving warm.
These rolls are incredibly soft, airy with a crisp, buttery crust. And the garlic, well, hmmm…. if you love garlic breads like me, you’re gonna love the way your house smells for a couple of hours!
When you make these (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram (@loveisinmytummy) or Twitter (@loveisinmytummy). I’d love to see what you cook from here and will share it with pride on my social media feeds.
Sumana says
Tried it and it came out so well. Thank you for the lovely recipe!
Khoobsuratworld says
Waaaoo amazing recipe i love it
Tina Dawson says
I’m glad you liked it!
Megha says
Beautiful clicks. I loved this recipe as well. You make cooking look so easy!
http://www.fitfoodiemegha.com/
Tina Dawson says
Thanks Megha!
Bintu - Recipes From A Pantry says
We love garlic bread in our house and I will bookmark this to make!
Tina Dawson says
Thanks Bintu, I know you’re gonna love this then!
Amanda says
These look so delicious. Have you tried using gluten-free flours in the recipe? This is one I’ll have to try!
Tina Dawson says
No Amanda, I’ve never tried them with gluten-free flours. Maybe you could try, I’m sure a lot of people would love a gluten-free version of this!
Suchi @elegantmeraki says
I love a pull apart bread!! Garlic bread is the first thing I order in any Italian or pizza place. Combining two into one is just perfect!
Tina Dawson says
Me too, garlic crust all the way!
sue | theviewfromgreatisland says
This whole post is just incredible, the photos are stunning and so helpful, and you are right, those rolls are gorgeous!!!
Tina Dawson says
Thanks a lot Sue!!!!
Sarah says
I am sitting here gawking at these rolls and feel like a dog who has just seen the tastiest piece of meat..!
They look to die for!! Pinning for later.
Tina Dawson says
Ha ha, Sarah! Thanks so much! It’s super easy, you’re gonna love it!
best hotels in Uttaranchal says
will definitely try this one
Tina Dawson says
If I had the time, I would bake bread every day and never buy one from the store! Freshly baked bread doesn't even need butter or jam….
Leah says
Isn't it true that bread making is therapeutic? the joy you feel when the dough is doubled and the relief when you taste it… 😀