Whole Wheat Eggless Garlic Bread Rolls
- Total Time: 40 mins
- Yield: 8 rolls 1x
Description
These savory rolls would make a great dinner side or party snack.
Ingredients
for the dough:
- 1 1/2 cup (180 g) whole wheat flour/atta
- 2 tbsp all purpose flour/maida
- 1 tsp dry active yeast
- 150-160 ml water - approx ⅔ cup water (check notes)
- 1/2 tbsp sugar
- 1 tbsp oil
- 1/2 tsp salt
for the garlic spread:
- 2 tbsp dairy butter or vegan butter
- 1/2 to ⅔ tbsp minced or chopped garlic or finely crushed garlic
- 1 tsp chopped celery
- 1/4 tsp dry oregano
- 2 pinch carom seeds/ajwain
- 1 or 2 tsp nutritional yeast (optional)
- 1/2 tbsp sunflower oil or olive oil
- salt and pepper as required
Instructions
- Mix the 1/2 tbsp sugar and yeast in warm water. Allow to sit at room temperature for 10-12 mins.
- After the yeast solution bubbled and frothy, add the flours, salt and oil to the bowl of yeast mixture.
- Mix well and knead to a smooth and soft dough.
- Rub oil on the whole dough and keep covered for up to 1:30 to 2 hours until leavened.
- Beat the butter with a spoon till light and fluffy. Add all the spices & herbs along with salt. Mix well.
- Check the seasoning in the garlic spread and add more of the herbs, spices or salt if required.
- Lightly punch the dough before making the rolls on a work surface.
- Divide the dough into two parts.
- Take one part of the dough and on a lightly dusted flour, roll to a round or rectangle till you get 1/2 inch width in the rolled dough
- Spread the garlic butter evenly on the dough.
- Roll the dough till the end.
- Make a similar roll with the other part of the dough.
- Now both the rolls are ready to be sliced.
- First give a cut from the center and then equally cut the two parts. So you have now 4 equal slices of the rolled dough.
- Grease a pan in which all the 8 rolls will fit. place the rolls in the pan and brush their tops with remaining garlic butter. Cover and let the rolls double up for 35-40 minutes.
- You can also sprinkle some sesame seeds on top of the rolls.
- Bake in a pre heated oven for 30-35 minutes at 180 degrees C till the tops are golden.
Notes
- Here i have added ? cup water.
- However depending on the quality of flour, you may have to add less or more.
- So add accordingly.
- Prep Time: 5 mins
- Cook Time: 35 mins
- Category: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 roll
- Calories: 130
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Frequently Asked Questions
Why does the recipe give a range of 150-160 ml of water rather than an exact amount?
The recipe notes that the water needed depends on your flour’s quality and brand — whole wheat flour varies in how much liquid it absorbs. Start with 150 ml and add more only if the dough is too stiff to come together.
What is carom seed (ajwain) and why is it in the garlic spread?
Carom seeds (called ajwain) are a small spice common in Indian baking with a sharp, thyme-like flavor. The recipe uses 2 pinches in the garlic butter spread alongside oregano and celery, giving these rolls a distinctly Indian-spiced garlic bread character. 
Why does the dough need to rise twice?
The first rise of 1.5 to 2 hours lets the dough develop flavor and structure. After shaping, the rolls rest for another 35-40 minutes to puff up before the 30-35 minute bake at 180°C, ensuring the rolls are light rather than dense.
Dear Dassana
Am a great fan of yours . Have been trying a lot of your recipes with excellent results . I have a query . What is the difference between the baking and toasting modes in a conventional oven ? Today I made the whole wheat bread on toast mode by mistake . Just taken it out and looks fine .
Could you please give a foolproof recipe of wholewheat lavaash please.
Thanks
Renu