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Eggless Whole Wheat Garlic Buns / Garlic Rolls – Step by Step Recipe

by 97 Comments

I am fond of the flavoured buns and rolls which we get in bakeries. When I saw these buns I quickly wanted to try it and so far I have made it thrice with different proportions of the flour. I always want to try my hands with wheat flour when it comes to buns/rolls – One such example is these savoury buns because it is the only chance I can experiment. Because I havent succeeded using wheat flour for cakes , atleast cookies I can say they are good.
Whole Wheat Garlic Rolls Recipe


Whole Wheat Garlic Rolls Recipe
Recipe source: The chef and her kitchen
Makes 6 medium sized rolls
    Ingredients:
    • Wheat Flour – 1 and 1/2 cup
    • Plain Flour – 1/2 cup
    • Warm Water- 3/4 cup
    • Milk – 2 tbsp (optional)
    • Active Dry Yeast – 1/2 tbsp
    • Salt – 1 tsp
    • Sugar – 1/2 tbsp
    • Olive Oil – 1/2 tbsp
    • Sesame seeds – 1 tbsp
    For Garlic Spread:
    • Salted butter, at room temperature – 2 tbsp
    • Minced garlic – 6 big cloves
    • Chopped coriander leaves – 1 tbsp
    • Green chillies – 1 finely chopped / paste


    Whole Wheat Garlic Rolls Recipe
    Method:

    Add warm water,milk,oil,sugar and salt in a wide bowl, add yeast to it and dissolve completely.Then add maida, wheat flour and knead it to a soft sticky dough.

    Whole Wheat Garlic Rolls Step1
    Keep the dough in a warm place(near your kitchen stove) undisturbed for 1 hr. Keep covered with a wet muslin cloth/plastic wrapper. By this time the dough would have raised well. Now knead it once again with 1/2 tsp of oil and spread it out using chapathi roller for about 1/2inch thickness to form a rectangle/square. Dust flour if needed.
    Whole Wheat Garlic Rolls Step2
    Prepare the garlic spread by mixing butter, coriander leaves and chilli paste. Now spread this garlic spread on one side of the rolled dough.Roll from one end to another gently and firmly.Reserve little spread for the topping.
    Whole Wheat Garlic Rolls Step3
    Now cut it into 2 halves. Then cut each halves into 3 rolls each so that you get 6 large rolls(I got a extra tiny one too:)). Brush it with little milk on top. Then spread the remaining garlic spread on top of the cut side and sprinkle sesame seeds on top of it.Now keep them arranged in a greased tin with cut side up.
    Whole Wheat Garlic Rolls Step4
    Now allow it to raise again for 30mins. Then preheat the oven for 180 deg C for 10mins.Keep the tin near the oven for good raising again, it will start sticking to each other.The first pic below is after 30mins, the second pic is after the preheating time. Bake it at 180 deg C for 25-30mins or until the buns starts browning like in the third pic below.
    Whole Wheat Garlic Rolls Step5
    Now pull them apart and enjoy every bite.These buns are very soft and has a very aromatic flavour which fills in your home with its flavour when its baking.

    Whole Wheat Garlic Rolls RecipeMy Notes:
    • Water quantity purely depends on the flour so adjust accordingly. Judge the dough such that the dough is slightly sticky.
    • You can add 1 tbsp yeast to make to raise even faster. You can even add 1tsp and allow it to raise for a longer time say 2-3 hours.
    • The spread can be your own choice, you can even try vegetable/paneer stuffing. You can use the same method for making basic buns too.
    • You can also replace the entire 2cups of flour with maida for a even more softer and bakery kind of bun. With full maida you will get a very softer bakery style buns.
    • The buns starts browning to golden brown only during the last 10-15mins so dont panic like me 🙂 Check if the buns are done after 25 mins then proceed with the extra baking time.
    Eggless Whole Wheat Garlic Buns

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    Reader Interactions

    Comments

    2. Prathibha says

      U know wat??
      I thought u had already posted this..
      I hv seen this buns so many times that I got confused like u r posting it again with some variation..he he..
      and coming to buns,looks really yumm n they turned out gr8…Do u use the yeast which we get in India?

      Reply

    3. Sharmilee! :) says

      @Prathiba : Ha ha I know the blog world is flowing with these buns 🙂 Yes I use the yeast we get in india I use a brand named 'Bake King' for all my yeasted bakes which works good

      Reply

    8. Chitra says

      Wow, tats looking yummy. donno when am i going to prepare all these 😉 Pass that plate here, i'll finish it rite now :)lovely clicks as always

      Reply

    27. Prathima Rao says

      Looks too awesome…I have alwayz been a bit apprehensive of using yeast…But u have explained it so well tht i must give it a try!! All ur recipes i have tried so far have been instant hits at home…d latest one being ur mint & lemon cooler!!!
      Prathima Rao
      Prats Corner

      Reply

    57. Anonymous says

      Great easy to make recipe, it came out very well and was admired by my relatives & friends. Thanks for the wonderful recipe!

      Reply

    60. vidya says

      Hi Sharmilee, Ur recipe looks yummmm.. Can we also substitute the filling with some thing else. Any specifications in it?

      Reply

    65. Anonymous says

      hello Shamilee,
      the recipe was great…i tried it and the rolls came out well…but i felt that the outer layer of bread was not very soft like of a regular bread..and was bit cheavy to eat….where i must have gone wrong?what made the bread more like elastic and not soft….?
      thanks,

      Reply

    67. Anonymous says

      hello,
      in the list of ingredients for making the dough ,there is addtion of 1/2 tbsp of olive oil…can use vegetable or sunflower oil…incase if olive oil is not there..
      thanks.

      Reply

    69. neha says

      i just tried these rolls……….they came out so good……..a big thank you……the step by step pics made it so easy for me..

      Reply

    71. Manisha says

      Hi Sharmilee,

      I tried these buns last weekend and they turned out great. On popular demand, I will make these again this weekend with different stuffing. This was the first successful bread/buns recipe for me as I always mess up in some way or the other :). Of course I messed up with measurement in this case also but it still turned out great. Thanks a lot.

      Manisha

      Reply

    76. Mayadip says

      Hi sharmi,

      I tried these buns yesterday n they came out so soft n yummy !

      I had been searching for this recipe which used wheat flour. My husband is not in favor of maida n was Googling it out. It was your recipe that made my long cherished "to bake" dream come true 🙂 my husband was like "let's not get these buns from bakery anymore!" What's more encouraging than that 🙂 I told him you owe it to Sharmispassion than to me 🙂

      Thank you so much Sharmi 🙂

      Regards
      Pooja

      Reply

    77. Shweta says

      Sharmi!! The recipe is so yummmyyy!!! But alas, i do not have an Oven. I have a mocrowave though.
      Can you help me with an alternative solution for baking these buns??

      Reply

    78. Sneha Deb says

      Sharmee thank u sooooooo much for this recipe. My family loved it! And on demand have to bake it again.
      Ur mentioned measures are so accurate that the bread came out really perfect!
      Cant thank u enough 🙂

      Reply

    79. Sneha Deb says

      Hi Sharmee, cant thank u enough for the recipe. My family loved it.
      The measures specified by you are so accurate that the bread came out really perfect!
      Thank u sooo much 🙂

      Reply

    80. Ramya Jeyaraman says

      hi sharmi…i just have to say "WOW". The buns came out super awesome and I was totally amazed. It was soft and golden brown on the outside. You definitely have the knack of describing each and every step, unlike most other bloggers. I am so glad that I found you as my kitchen guide…thanks again for this fabulous recipe! 🙂

      Reply

    81. Melanie Sarkar says

      Hi Sharmi, tried the buns yesterday and they were simply amazing, although I made them with maida n not wheat flour. The buns were so soft n yummy that everyone at home loved it, especially the kids. they have asked me to make them once again, which I'll happily do so. Thank you sooo…………much, I can't tell you how happy I am to know that now I can make them on a regular basis.

      Reply

    82. ilearner says

      Hi,

      Today I tried this recipe but mine was a disaster…mine was not raised that much also it tasted so bad but it was cooked inside too..,

      I have used ground nut oil in this recipe, could it be a reason for tha

      Reply

    86. John Neceptitico says

      Hello Sharmilee, Awesome i should say,I have been in sydney for a year,,, Really want to try indian dishes with no oil. Tandoori chicken, tikka and stuff.. DO you have any pages of this sort. I hate the restaurants over here i mean the indian restaurants. They add too much of tomatoes to all dishes, Sometimes i wonder is that a modern version of tamarind paste. I am from chennai too. Nice blog, Its my book mark too. Keep going. 1 upvote now!!!!!

      Reply

    88. ramya murali says

      Hi!! Great recipe, I tried it today, tasted great but outer layer was hard, I baked for 45-50 mins bks the colour didn't changed (was fresh flour),upto 50mins.raised properly. (Double the size). I feel bks of over baked it turned out hard, but how to check baked or not? apart from colour change.

      Reply

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