Garlic bread rolls are simply amazing bread roll ups made with fresh homemade bread and garlic butter at home. These garlic bread rolls are made on pan or tawa on stove. It’s easy no-oven garlic bread rolls recipe. Who doesn’t love garlic bread? It’s a super hit snack in my family. These soft, delicious and flavorful garlic bread rolls are super easy and made with very few ingredients mostly available at home. Today I made these garlic bread rolls on tawa or pan but you can also bake in oven. This recipe of making garlic bread is very simple and you can make it anytime you like. To make these garlic bread rolls you can knead the dough ahead of time, rise it and keep it in the fridge for 1-2 days. When you are ready to make garlic bread just thaw the dough for at least 2-3 hours before making the rolls. Arrange them in pan or baking tray (if you want to bake them). Leave them for second rise for an hour or till they are almost double in volume and cook them on stove or bake them at 380 degree for 12-15 min. Since we are cooking these garlic breads on stove top where we will be giving heat from bottom, it is very important that we use only heavy bottom pan. If you use light weighted pan chances are that you may burn your bread. Today, I have used my heavy cast iron pan to make these garlic bread.
No Oven Garlic Bread Rolls
- 2 cups All-purpose Flour +2 tbsp for dusting
- 1 tsp Instant Yeast
- ¾ cup Warm Water 105 F to 115F
- 1 tbsp Sugar
- ¾ tsp Salt
- 2 tsp Oil
- 2 tbsp Butter at room temperature
- 4 Garlic Cloves
- 1 tsp Oregano
- Black Pepper
- Take ½ cup of warm water in a mixing bowl. Add sugar and yeast and mix it and let it rest for 5 minutes.
- After 5 minutes you will see the forth, to this add all purpose flour,oil, salt and add rest of the remaining ¼ cup of water.
- Set your mixer at 2nd positions and knead soft dough. If using hands mix everything in a mixing bowl and knead smooth, soft and elastic dough.
- Make a ball out of the dough and transfer it in lightly oiled bowl. Cover the bowl with a cling wrap and let it rise in a warm place until it doubles in volume, 2 hours.
- After 2 hours dust your working area with all purpose flour and transfer the risen dough onto the floured surface.
- Punch the dough with hands and divide it into two. Take one dough ball and roll it to a big circle.
- Apply a thick layer of garlic butter all over on top of the rolled dough. Hold the dough from one side and roll it like a log.
- Cut the log in 1” thick pieces and spread them a little. Take a heavy bottom pan (preferably wrought iron) and put few drops of oil on it.
- Take a tissue paper and spread oil over the pan. Put the pieces of dough on the pan at least 1” apart from each other.
- Cover the pan with cling wrap and keep it in warm place for the second rise for about an hour.
- After an hour dough will be doubled in volume. Now take the lid of the pan and cover it with a cotton clothes so that steam does not fall back on the rolls while cooking.
- Take out the cling wrap from the pan and cover it with the lid. Cook the rolls on very low heat for about 10-12 minutes.
- After 10 minutes turn the rolls upside down, cover the pan again and let the rolls and cook for 5-6 minutes more.
- Once you see rolls are golden brown from both the sides, switch off the heat. Brush the rolls with some garlic butter and garnish them with fine chopped parsley or cilantro.
- Knead soft, smooth and elastic dough. When you press the dough with your finger it should bounce back.
- Keep it at warm place to rise till it gets double in volume (for 1-2 hours).
- Once dough becomes double in volume punch it down and roll it to make a circle.
- If you are making it on stove choose a very heavy bottom pan, preferably cast iron.
- Arrange rolls in baking tray/ pan at least 1” apart from each other as they need some space after rising.
- Leave the pan or tray in warm place for 1-2 hours or till the rolls become double in volume.
- I have also covered the lid of my pan with cotton cloth so that steam does not fall on the rolls while cooking.
- Cook them on stove on very low heat. Keep checking them after every five minutes so that they do not burn.
- Once cooked from one side flip them over. Since the pan is already hot they will cook very fast from other side. Keep an eye, don’t burn them we just want golden color.