Delicious garlic pull apart buns which are so tasty that no one can stop eating at one! The flavorful buns are perfect for any meal!
I have an eternal love with yeast, I love baking breads. And this garlic pull apart buns are proof to that 🙂
Bread baking for me is the kneading involved and the yeasty smell that overpowers the house when its baking. There is something magical about that, to see the flour transform into a sticky dough, rise to double its size. Pat the air back again and let the dough rise again and finally see it baking and take the shape of the bread.
There was a time when yeast used to scare me. Bread baking was almost like a monster to me. The word yeast would induce fear and apprehensions like never before. But slowly I got over the fear and realised that once you get good yeast and get the basics right, there are few things that can match up to the pleasure of bread baking.
Lately, I have been discussing bread baking with many people and they feel exactly like I used to feel sometime back fearing the yeast monster. So I thought today, I will share with you the recipe that requires very little kneading and works like magic to shoo away your fear of yeast. A great one to start bread baking and for those who are already in love with, take a break from kneading and enjoy the surprisingly light texture and brilliant flavor of these buns.
Also lot of you have asked me about what yeast I use. I have experimented with almost every yeast available in Bangalore, though what works the best is the fresh yeast. It has its own issues like how to get it and shelf life ( in case you are interested you get it in City Market and Institute of baking and cake art or try and bribe your local baker into giving you some).
The dry yeast that is available typically in market is Kwality or Eagel and they suck. Most of the time the yeast doesn’t activate and after a lot of trials, I have started using a yeast brand called Gloripan which actually works nicely.
It is available again in City Market and sometimes if luck favours you, in Spar (when you see it grab a couple of packets, you might not find it again for a long time. Also, dry yeast has a long shelf life so no need to worry about it).
The dry yeast I love best is the one that comes from US though, I typically ask all my friends going there to get packets back. I don’t know when will the time come when I will get all my baking supplies here without quality issues.
Recipe – Garlic Pull Apart Buns (Adapted from My Singapore Kitchen)
Garlic Pull Apart Buns
- 3 cups plain flour
- 1 cup water Warm
- 1 tbsp yeast Dry Active
- 1 tsp salt
- 2 sugar tbps
- 2 to 3 olive oil tbps
- 1 plus 1 tsps egg + milk for basting the buns before baking
For the garlic filling
- 50 grams salted butter
- 6 to 7 garlic finely chopped
- 3 tbps coriander leaves chopped
- 1/2 tsp chilli flakes
- 1/2 tsp white pepper
- Mix warm water, sugar and yeast together and leave aside for 5 minutes till it looks a little frothy. That's when the yeast has been activated and is ready to use.
- Mix the above starter with dough and knead lightly till everything comes together as a dough. No need to over knead it.
- Add oil to it and knead for another 5 minutes till it starts springing back.
- Keep the dough for resting covered by cling film for about 30-45 mins till it almost doubles depending on the weather.
- While the dough is proofing you can make the garlic spread ready by mixing all the ingredients together at room temperature.
- After its doubled in size, knock down to remove the air and roll in to a half an inch thickness sheet. Use dry flour to prevent it from sticking.
- Apply the garlic filling/spread evenly on the dough and roll the dough from one end to another.
- Using a knife or a thread (I feel thread results in a cleaner cut) cut it into 8-10 rolls of equal size.
- Line them in a loaf pan, spread the left over garlic spread on top and sprinkle the sesame seeds on top.
- Leave it for proofing again for 30 mins or so.
- Apply egg wash (optional) and bake it in a preheated oven at 180C for about 20-25 mins.
- Pull them apart and eat fresh and warm.