About Pull Apart Garlic Bread
These pull apart garlic bread were inspired from Nag’s blog Edible Garden — ever since I saw them, I just knew I had to make them! I modified Nag’s recipe using primarily whole wheat flour (atta) and just a little all-purpose flour (maida), but you can easily make with wholly all-purpose flour or a 50/50 split depending on your preferences. When I was making the garlic butter mixture for the rolls, I used up some Nutralite I had kicking around in the fridge. You are welcome to use either dairy butter, vegan butter, or your choice of margarine. As a visual learner, I found Divya’s Easy Cooking blog to be quite useful. She has many illustrative pictures that, in tandem with Nag’s blog, really helped me to understand the method of rolling, folding, and cutting these savory garlic rolls. If you’re in need of more help with bread baking, I suggest her blog! After baking these garlic rolls, I have made many different kinds of bread rolls like pesto rolls and cinnamon rolls. I have experimented making them with whole wheat bread dough, brown bread dough, as well as Pizza dough, and Focaccia. It turns out that the method works for all of them!
How To Make Pull Apart Garlic Bread
If you are new to bread baking, I know it can be a bit intimidating. If you follow along with my step-by-step photos, it’ll be like I’m right there in the kitchen with you, cheering you along!
Proof Yeast
1: Mix ½ tablespoon sugar and 1 teaspoon dry active yeast in warm water. Allow the mixture to sit at room temperature for 10 to 12 minutes. 2: The yeast solution will become bubbly and frothy after 10 minutes. This means the yeast is alive and ready to go! If your solution doesn’t look like mine, your yeast is probably dead and you’ll need to start with a new packet. DO NOT TRY TO MOVE FORWARD WITH THE RECIPE IF YOUR YEAST DOESN’T BUBBLE AND FROTH. It simply will not work!
Make Bread Dough
3: Add the 1.5 cups whole wheat flour, 2 tablespoons all-purpose flour, ½ teaspoon salt, and 1 tablespoon oil to the bowl with the yeast mixture. 4: Knead into a smooth, soft, and springy dough.
First Rise
5: Rub oil on the whole exterior of the dough, cover with a clean kitchen towel, and set in a warm, draft-free place to rise, approximately 1:30 to 2 hours until leavened. 6: The dough should be roughly double in size after leavening.
Assemble Garlic Rolls
7: Make the garlic butter: beat 2 tablespoons softened butter (plant-based or dairy) and ½ tablespoon sunflower oil or olive oil with a spoon till light and fluffy. Add all the following spices and herbs and mix well:
½ to ⅔ tablespoon minced or finely chopped garlic or finely crushed garlic1 teaspoon finely chopped celery¼ teaspoon dry oregano2 light pinch of pinch carom seeds, optional1 or 2 teaspoons nutritional yeast, optionalsalt as requiredground black pepper as required
8: Lightly punch down the dough before making the rolls on a work surface. 9: Divide the dough into two roughly equal parts. 10: Dust your work surface with some dry flour. Take one part of the dough and roll to a round or rectangle that is about ½ inch thick. 11: Spread ⅓ of the garlic butter spread evenly on the dough. 12: Roll the dough till the end. 13: Repeat this process with the second piece of the dough. Now both the rolls are ready to be sliced.
Slice
14: First give a cut from the center, and then equally cut the two parts. You should now have 4 equal slices of the rolled dough spirals. Repeat with the second log.
Second Rise
15: Grease a pan with softened butter or olive oil in which all the 8 rolls will fit snugly, without too much room on any side. Place the rolls with the cut edges facing upwards in the pan. Brush their tops with remaining garlic butter. Cover with a clean kitchen towel and place in a warm, draft-free area to rise again. After about 30 to 40 minutes they should have doubled in size.
Bake and Enjoy!
16: Bake in a pre-heated oven for 30 to 35 minutes at 180 degrees Celsius/356 degrees Fahrenheit till the tops are golden and the garlic rolls sound hollow when tapped. Since I have a slow oven it took me 40 mins to bake the rolls. Keep in mind that temperatures varies across various ovens and it can take less or more time for the garlic rolls to bake in your oven. Serve them warm with your afternoon tea or coffee for a yummy snack, or serve them with soup, stew, or pasta as a dinner roll. Enjoy! Here’s one more photo to inspire you to make these awesome and delicious pull apart garlic bread 🙂
Expert Tips
Proof your yeast. The most important thing to remember about making these garlic rolls is that you’re dealing with live organisms. Dried yeast will remain dormant until you rehydrate them and give them a little food in the form of sugar. If your yeast is good, the mixture will foam and froth. If your yeast is expired, it will not. DO NOT MOVE FORWARD WITH THE RECIPE IF YOUR YEAST HAS EXPIRED. You will end up with a rock rather than a pillow!Give your bread a cozy spot to rise. Rising time is greatly affected by temperature. If you are living in a cool climate, I suggest using your oven as a proofing box. With the oven off, set a bowl at the very bottom and fill it with boiling water. Pop your covered bread dough bowl on a rack, then close the door. The water will give off enough heat to provide the perfect climate for your bread to rise!Roll tightly. As with making cinnamon rolls, you need to roll your garlic rolls nice and tightly. If you don’t, they’ll have a tendency to lose shape and bake unevenly.
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Whole Wheat Bread | Wholemeal Bread (Atta Bread) Homemade Bread | White Bread Pita Bread | Whole Wheat Pita Bread (Oven & Stovetop Method) Garlic Breadsticks Recipe | Cheese Breadsticks This Pull Apart Garlic Bread Rolls post from the archives first published in August 2013 has been republished and updated on 3 May 2022.
title: “Pull Apart Garlic Bread Garlic Rolls " ShowToc: true date: “2024-09-11” author: “Clifton Sadler”
About Pull Apart Garlic Bread
These pull apart garlic bread were inspired from Nag’s blog Edible Garden — ever since I saw them, I just knew I had to make them! I modified Nag’s recipe using primarily whole wheat flour (atta) and just a little all-purpose flour (maida), but you can easily make with wholly all-purpose flour or a 50/50 split depending on your preferences. When I was making the garlic butter mixture for the rolls, I used up some Nutralite I had kicking around in the fridge. You are welcome to use either dairy butter, vegan butter, or your choice of margarine. As a visual learner, I found Divya’s Easy Cooking blog to be quite useful. She has many illustrative pictures that, in tandem with Nag’s blog, really helped me to understand the method of rolling, folding, and cutting these savory garlic rolls. If you’re in need of more help with bread baking, I suggest her blog! After baking these garlic rolls, I have made many different kinds of bread rolls like pesto rolls and cinnamon rolls. I have experimented making them with whole wheat bread dough, brown bread dough, as well as Pizza dough, and Focaccia. It turns out that the method works for all of them!
How To Make Pull Apart Garlic Bread
If you are new to bread baking, I know it can be a bit intimidating. If you follow along with my step-by-step photos, it’ll be like I’m right there in the kitchen with you, cheering you along!
Proof Yeast
1: Mix ½ tablespoon sugar and 1 teaspoon dry active yeast in warm water. Allow the mixture to sit at room temperature for 10 to 12 minutes. 2: The yeast solution will become bubbly and frothy after 10 minutes. This means the yeast is alive and ready to go! If your solution doesn’t look like mine, your yeast is probably dead and you’ll need to start with a new packet. DO NOT TRY TO MOVE FORWARD WITH THE RECIPE IF YOUR YEAST DOESN’T BUBBLE AND FROTH. It simply will not work!
Make Bread Dough
3: Add the 1.5 cups whole wheat flour, 2 tablespoons all-purpose flour, ½ teaspoon salt, and 1 tablespoon oil to the bowl with the yeast mixture. 4: Knead into a smooth, soft, and springy dough.
First Rise
5: Rub oil on the whole exterior of the dough, cover with a clean kitchen towel, and set in a warm, draft-free place to rise, approximately 1:30 to 2 hours until leavened. 6: The dough should be roughly double in size after leavening.
Assemble Garlic Rolls
7: Make the garlic butter: beat 2 tablespoons softened butter (plant-based or dairy) and ½ tablespoon sunflower oil or olive oil with a spoon till light and fluffy. Add all the following spices and herbs and mix well:
½ to ⅔ tablespoon minced or finely chopped garlic or finely crushed garlic1 teaspoon finely chopped celery¼ teaspoon dry oregano2 light pinch of pinch carom seeds, optional1 or 2 teaspoons nutritional yeast, optionalsalt as requiredground black pepper as required
8: Lightly punch down the dough before making the rolls on a work surface. 9: Divide the dough into two roughly equal parts. 10: Dust your work surface with some dry flour. Take one part of the dough and roll to a round or rectangle that is about ½ inch thick. 11: Spread ⅓ of the garlic butter spread evenly on the dough. 12: Roll the dough till the end. 13: Repeat this process with the second piece of the dough. Now both the rolls are ready to be sliced.
Slice
14: First give a cut from the center, and then equally cut the two parts. You should now have 4 equal slices of the rolled dough spirals. Repeat with the second log.
Second Rise
15: Grease a pan with softened butter or olive oil in which all the 8 rolls will fit snugly, without too much room on any side. Place the rolls with the cut edges facing upwards in the pan. Brush their tops with remaining garlic butter. Cover with a clean kitchen towel and place in a warm, draft-free area to rise again. After about 30 to 40 minutes they should have doubled in size.
Bake and Enjoy!
16: Bake in a pre-heated oven for 30 to 35 minutes at 180 degrees Celsius/356 degrees Fahrenheit till the tops are golden and the garlic rolls sound hollow when tapped. Since I have a slow oven it took me 40 mins to bake the rolls. Keep in mind that temperatures varies across various ovens and it can take less or more time for the garlic rolls to bake in your oven. Serve them warm with your afternoon tea or coffee for a yummy snack, or serve them with soup, stew, or pasta as a dinner roll. Enjoy! Here’s one more photo to inspire you to make these awesome and delicious pull apart garlic bread 🙂
Expert Tips
Proof your yeast. The most important thing to remember about making these garlic rolls is that you’re dealing with live organisms. Dried yeast will remain dormant until you rehydrate them and give them a little food in the form of sugar. If your yeast is good, the mixture will foam and froth. If your yeast is expired, it will not. DO NOT MOVE FORWARD WITH THE RECIPE IF YOUR YEAST HAS EXPIRED. You will end up with a rock rather than a pillow!Give your bread a cozy spot to rise. Rising time is greatly affected by temperature. If you are living in a cool climate, I suggest using your oven as a proofing box. With the oven off, set a bowl at the very bottom and fill it with boiling water. Pop your covered bread dough bowl on a rack, then close the door. The water will give off enough heat to provide the perfect climate for your bread to rise!Roll tightly. As with making cinnamon rolls, you need to roll your garlic rolls nice and tightly. If you don’t, they’ll have a tendency to lose shape and bake unevenly.
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Whole Wheat Bread | Wholemeal Bread (Atta Bread) Homemade Bread | White Bread Pita Bread | Whole Wheat Pita Bread (Oven & Stovetop Method) Garlic Breadsticks Recipe | Cheese Breadsticks This Pull Apart Garlic Bread Rolls post from the archives first published in August 2013 has been republished and updated on 3 May 2022.
