Assorted eggless pull apart rolls

All of a sudden I was seeing a lot of pictures of eggless pull apart garlic rolls on all social networks and I thought that I should give them a try. If so many people could get it right, so could I. I shuddered at the thought of Pras's reaction as I remembered the failed attempts at baking bread in my combo microwave back in India. I decided to stick to the recipe and do as it says. I succeeded the first time and so the next time, I not only used half the quantity of whole wheat flour but also used my own fillings. An easy snack for those lazy weekends at home.

My first attempt

Second time around

Preparation Time : 5 minutes or nill depending on the filling that will be used
Cooking Time : 30 minutes for baking. An additional hour and a half for proofing the bread

Ingredients (8 rolls):
For the bread:

1. Whole wheat flour - 3/4 cup
2. All purpose flour/Maida - 3/4 cup1.5 cups With Whole wheat, they are harder if kept for the next day
3. Sugar - 1 tbsp
4. Salt - 1 tsp
5. Water - lukewarm - 1/2 cup+1tbsp
6. Olive oil - 1tbsp + 1tbsp
7. Yeast - fast action - 1/2 tbsp - I used Edmonds yeast and don't think I am going to look at any other yeast brand as long as I am in NZ.

For the filling :

• Garlic butter filling

1. 6 tbsp butter
2. 2 cloves of garlic
3. 2 tbsp chopped coriander or basil or oregano

• Caramelized onion chutney
• Dark chocolate chips and freshly grated coconut
• Peanut butter

How I made it :
Step 1 : Proofing the dough

1. In a bowl, warm the water such that it is lukewarm - about 40 degree C.
2. Dissolve in the sugar and salt. 
3. Add the yeast and set aside.
4. Mix in the two flours and add 1 tbsp of olive oil. 
5. Once the yeast mixture is nice and frothy/cloudy, add it in. 
6. Mix the dough which gets less sticky as you knead it. 
7. Once the dough comes together, apply oil on the outside. Cover with a damp cloth and set aside in a warm area for about an hour, till the dough doubles in size. I usually keep mine in direct sunlight

Step 2 : Assembling the roll and further proofing

1. Knock the dough down and then split it into 4 smaller balls. 
2. Roll out each into a long rectangular shape of about 1/2 inch thickness.
3. Spread the filling of your choice.
4. Roll from one end to another.
5. If they are too big, cut them into 2 inch long cylinders. 
6. Make them stand with the cut side facing up on a baking tray.
7. Apply some more oil on each of them. If making them with the garlic butter, you could use the remaining garlic butter instead of oil. 
8. Set aside for proofing for at least 20 minutes.

Step 3: Baking

1. Place the rolls in a pre-heated oven at 180 degree C and bake for 30 minutes. 

Serve hot with a cup of tea or coffee. They disappear in no time so don't hesitate to make more.