Living in a small college town and having limited food options has taught me to believe in this one mantra:
When you really want something, all the universe conspires in helping you to………..BAKE IT
So I just put on my imaginary ‘baking hat’ and sing this song’s chorus in my head, with the lyrics tweaked to ‘bake’ instead of ‘move’:
While I was making these rolls, I kept wondering if it would really work… But it did!! And it also received a big ‘thumbs-up’ from the greatest foodie the world will ever see who incidentally happens to be my husband.
Warm bread rolls, fresh out of the oven, with a subtle onion-garlic-cilantro flavor… Hmmm… I think I need to go make another batch this weekend.
Just to make it healthier than the regular rolls (made completely out of all purpose flour), I have replaced a part of the flour with whole wheat flour, and half of the butter with canola oil. Now, don’t be put off by the wait time in this recipe. It is easier than it looks, and they are worth the wait!
Onion Pull Apart Rolls
For the Stuffing:
- Red Onion – 1/2 cup, chopped
- Garlic – 1 pod, minced
- Green chillies – as per liking
- Coriander leaves – 1 to 2 tablespoons, chopped
- Curry leaves – 1 teaspoon (optional)
- Canola Oil – 1/2 tablespoon
- Salt – to taste
For the Roll:
- Whole Wheat Flour – 1 cup
- All Purpose Flour/Maida – 1 and 1/4 cups
- Salt – 1 and 1/2 teaspoons
- Canola/Vegetable Oil – 2 tablespoons
- Unsalted Butter – 2 tablespoons, melted
- Active Dry Yeast – 1 packet (2 and 1/4 teaspoons)
- Granulated Sugar – 1 teaspoon
- Water – 1/4 cup + 3/4 cup
- Butter + Milk mixture – for brushing
For the Stuffing:
- Heat oil in a pan on medium heat, and add the curry leaves, green chillies, chopped onion and garlic to it. Saute for a few minutes till translucent, turn off the gas and add the coriander leaves and salt.
- Let the stuffing cool down to room temperature.
For the Roll:
- Dissolve the yeast in 1/4 cup warm water and stir in the sugar. Allow this to stand for 5 to 10 minutes (It should foam and double in volume in these 10 minutes).
- Combine the all purpose flour and whole wheat flour to form a uniform mix.
- In a large mixing bowl, add half of the flour mix, salt, butter and oil. Add 3/4 cup of warm water and the yeast mixture to the bowl and mix well.
- Add in the rest of the flour mixture to make a soft dough.
- Knead the dough for 8 to 10 minutes until it is elastic and smooth. Cover the dough and allow it to rise for around 45 minutes to an hour in a warm place.
- After about an hour, preheat the oven to 375°F and grease a loaf pan with oil/butter .
- Next, knead the dough just to get the air out, and on a lightly floured surface, shape it into a rectangular log. Using a rolling pin, roll the dough to a 1/4 inch thick rectangle.
- Lightly brush the upper surface with butter/oil, and spread the cooled stuffing evenly.
- Next, starting from one end, fold and roll the dough tightly using your fingers to form a log (should look like a spiral from the sides).
- Cut into 8 equal sized rolls. Place these rolls in a greased loaf pan and allow it to rise for around 20 minutes.The rolls should look tightly packed at this point.
- Bake the rolls at 375°F for 35 to 40 minutes till the top is slightly browned.
- Remove from the oven and brush with the butter and milk mixture (to give the rolls a shine).
- After 10 minutes, remove the rolls from the pan and allow it to cool down slightly (cool enough to handle). These rolls are best eaten warm.
Nutrition Per Serving*: Calories – 190; Fat – 8 grams; Protein – 5 grams; Carbs – 26 grams; Fiber – 3 grams
- While adding salt to the stuffing, please keep in mind that the dough also contains salt.
- The Butter + Milk mixture required is minimal, so I haven’t provided the measurements for it.
- This recipe is an adaptation of a white bread recipe found on the back of Kroger’s yeast packet.
- *Nutritional information from MyFitnessPal