These pull apart garlic rolls are easy to make at home. They are not at all shy in the flavor department and are a better for you than the regular all purpose flour rolls.
There are a few times in the year when the dinner table is incomplete without garlic bread. I make it a few different ways , but this last week realized that I do not have a garlic roll recipe here in the blog!
Time to remedy that !
These home made rolls are soft and spongy, and at least a dozen times better than the store bought ones – be it fresh or frozen. There is a lot of flavor from the herbs and the garlic with none of the ‘safe to consume until new research comes out in 10 years’ additives.
Try these pull part breads
Usually garlic bread is made with 100% all purpose flour (plain white flour/ maida). This is a healthier version made with 50:50 mix of whole wheat and white flour. For the whole wheat part I use a fine ground whole wheat flour like the white whole wheat or the Indian atta. There are plenty of herbs and flavorings going on in the dough that you a coarser grind will interfere with gluten formation.
It is the same reason why I would not recommend making these rolls with all (100%) whole wheat flour. With all whole wheat flour the rolls will turn out dense – unless you are a bread Ninja. If you are then I am honored to have you here and would love to see you in action !
… and before I forget use unbleached unbromated flour, preferably of the organic variety.
Herbs and Garlic
These rolls are not plain bread split and toasted with garlic butter, but packed with garlic and herbs in every bite. Right out of the oven these are brushed with a generous dose of garlic butter. This is totally INTENTIONAL and is meant to give you a sneak peak of the GARLIC HEAVEN.
These rolls are delicious on their own. You can pack them in lunch boxes (100% nut free), serve them with roasts, salads or even curries. These can easily be frozen for later. Wrap individually in foil and store in a freezer bag with as much air removed as possible. Anyway you look at these you have a winner in your hands (sometimes for days to come!).
Allergen Information and Substitutions
Gluten – yes this is filled with gluten.
Eggs – There is 1 egg per 4 C flour in this recipe. You can avoid the egg, but I would highly recommend it in light of the whole wheat flour and herbs going into the recipe. If you must, then replace the egg with ¼ C liquid.
Dairy – There is butter and milk in this recipe. You could replace the butter with coconut or any other oil or any butter replacers you have. Milk can be easily substituted with any non dairy milk or water. Keep in mind that water will make the rolls a littler leaner and less moist.
Shape and Bake
These rolls are shaped as a wreath as we made it for the X’mas dinner. You can arrange these in a a sheet pan or 14X9 pan or make them into knots or long rolls… Anyway you slice and dice it will be AWESOME !
Just keep in mind that the cooking times might change a little depending on the way you shape it.
This picture above shows pretty much how to make these rolls. The detailed recipe is give below.
Herbed Garlic Rolls
- 2 C Whole Wheat Flour Notes
- 2 C AP Flour
- 2 ½ Tsp Active Dry Yeast 1 Pkt
- 1 Tbsp Sugar
- 1 Egg Large
- 11/ 4 C Milk whole or skim
- 1 ½ Tsp Fine sea Salt 8 g
- ½ Tsp Garlic powder Notes
- 1 Tbsp Assorted Dried Herbs Notes
- 2 Tbsp Unsalted Butter Melted
- 2 Tbsp Butter
- ½ Tsp Garlic Powder Notes
- 1 Tsp Dried Herbs Notes
- Heat 1 C milk to just warm (100° to 110° F). Mix 1 Tbsp sugar with the milk and sprinkle the yeast on top . Set aside for 5 to 10 minutes until the yeast becomes active.
- Measure the flour, salt and herbs into a bowl and mix together.
In Stand mixer
- Add 1 C flour mix and an egg and the activated yeast mix to the mixer bowl. Fit the mixer with the dough hook and turn the machine on at mix setting. Knead for a minute until all the flour is absorbed into the liquids. Slowly add the remaining flour to the bowl in batches until all the flour is used up . If the mix looks dry add the remaining ¼ C milk in between the additions of flour (about 2 mins of kneading in total).
- Turn off the mixer and add the melted butter. Knead at low for 3 to 4 minutes until the dough forms into a smooth ball. When touched it should feel soft and supple. Turn off the machine and form the dough into a smooth ball. Place in a large bowl, cover and let it rise until doubled in a warm place (about 90 minutes).
- Mix the flours , salt and herbs together in a large bowl or kneading surface. Make a well in the center and add the activated yeast mix. Beat the egg lightly and add to the mix. Slowly start kneading together by mixing the dry flour into the liquids. If needed add the remaining ¼ C milk . Once all the flour has moistened slowly knead in the melted butter. Keep kneading for about 10 minutes until the dough feels softer and relaxed to touch. Form into a ball place in a large bowl. Cover and set aside in a warm place to rise until doubled in bulk ( about 90 minutes).
- Punch down the dough and divide into 16 equal pieces. Shape each into a smooth ball. Arrange then in an lightly greased or parchment covered pan or arrange as a wreath on a cookie sheet as in the picture. Cover and let it rise for 45 minutes or until almost doubled.
- Pre heat the oven to 350°F (175°C). Transfer the rolls into the oven and bake for 35 minutes or until the tops begin to brown lightly.
Brush with garlic butter
- Melt the butter for garlic butter and mix in the dried herbs and garlic powder. Place the pan with rolls on a cooling rack. Brush the tops of the rolls with the garlic butter. Let the rolls absorb some of the butter. Set aside for 5 to 10 minutes before serving.
- Use equal portions of all or some of dried oregano , parsley, thyme, basil or salt free Italian seasoning mix.
- Use only garlic powder while kneading the dough. If you don’t have garlic powder leave it out.
- When making garlic butter you can use fresh garlic. Add finely grated fresh garlic to the melted butter.
- If not medically necessary do not skimp on salt.
- Oven temperatures are for regular oven not convection. For convections ovens reduce the temperature by 25°F of check temperature conversion chart.
Important: Values are only estimates. Actuals vary depending on ingredients and serving size.
Remeber: These roll will take a little longer to rise due to the herbs and garic in the enriched dough.