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Garlic buns recipe (Without egg)

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Garlic Buns
I love garlic bread from pizza hut very much… When I started eating I used to eat it very often atleast once a week😀. But now that season has gone..Now its time to try it on my own 😍. When Suhaina posted her garlic buns,I was so happy and I know I am going to try that very soon. But the thing was,it had egg and I am not yet prepared to buy egg and handle it 😕. (she has a eggless garlic rolls version now updated in her blog) After I mailed her for an eggless version,she was very prompt to help me out and gave all the detailed tips for baking the garlic buns. I just blindly followed the recipe and tried and viola👌! It came out great!
So this is the second time I am trying this and wanted to write down the recipe here and this time I have halved the quantity…I really loved the buns Suhaina baked for the Singapore blogger meet (Lunch Potluck)we recently had,we all loved the flavour and the taste of the buns she brought hot hot!! As Suhaina have mentioned it so easy and you can follow the same recipe without the garlic spread part and there you got the plain o buns,you can use as phav for bhaji too😊! So try it out yourself,its very easy and comes out nice for beginners in baking like me 😁.So after my Pizza baking attempt,I can tell this is my second successful baking attempt😎.

Garlic buns recipe

Recipe Cuisine: Continental  |  Recipe Category: Breakfast
Prep Time: 1 hr    |  Cook time: 15 mins    |  Makes: 8

Ingredients

Plain flour/maida – 1 & 1/2 cup

Yeast (Active dry) – 3/4 tbsp

Water – 1/2 cup(add if more is needed)

Salt – 3/4 tsp

Sugar – 1 tbsp

Olive oil – 1 tbsp

For the garlic Spread

Garlic chopped very fine – 5 flakes

Butter softened – 2 tbsp

Chopped coriander leaves – 2 tbsp

Garlic Buns

Method

  1. Warm the water(not very hot,just luke warm) and add the yeast,sugar in it and mix well. After a minute mix again to make sure the yeast gets properly dissolved. The yeast dissolved will be like a frothy mixture. If you keep it aside for 5 minutes, it will raise. This is called proofing the yeast. This is a must if active dry yeast is used.

    2. Ingredients

  2. Take the flour, salt in a big bowl and make a dent in the center and add the mixed yeast water.

    3. Add yeast mixture

  3. Knead the dough with olive oil to smooth and pliable(add 1 or 2 tablespoons of water if water is needed,the dough should not be too stiff and dry,it should be soft,smooth and pliable)

    4. Dough

  4. If you want smooth looking buns, knead well for 5 minutes, but I just keep as such. Keep covered the bowl with either a clean wet towel or a cling wrap(wrap the bowl to cover it,not the dough).
  5. After an hour,the dough should have raised double in volume. Again knead it little to make it smooth.

    6. Raised dough

  6. Divide into 6 equal balls and arrange it with enough gaps in a lined baking tray.

    7. Dough balls arraged

  7. Make a small slit on top  using a knife to fill the garlic spread. (not very deep,more on top). Keep it aside in warm place for 45  minutes to make the balls double in size.

    8. Raised balls

  8. Mean while make ready the spread,by mixing the butter,garlic and coriander.

    9. Garlic,butter and coriander

  9. Pre heat the oven for 180°C and apparently fill the spread in the slit we made in the dough balls.(I have used less,you can use more garlic spread)

    10. garlic spreaded over the top

  10. Bake for 20-25 minutes or till you get a golden coloured buns.Just cook for needed,over baking makes it harder!

    11. Oven fresh buns!!

  11. Flavourful buns are ready to enjoy,I love to have it when it is still warm Whistling.

    12. Enjoy warm!

Notes

  • Prrofing the yeast is must if active dry yeast is used. 
  • If instant yeast is used, reduce the measure by half and mix the yeast directly with flour and make dough. No need to dissolve.
  • You can try in bread form too…I have to still try myself and later I may update the post..
  • Try the same without garlic spread,to get plain buns or paav for bhaaji.
  • You can try reducing the yeast half the quantity mentioned and keep it for long time for raising.I have not tried this but I saw this tip in Suhaina’s post.

Garlic Buns

I am sending these buns to Sharmilee’s own first ever hosted event Let’s Munch! – Light Tea time Snack !.

Reader Interactions

Comments

  4. ஆஹா…அருமையாக இருக்கின்றது ராஜி…சூப்பர்ப்…கண்டிப்பாக செய்து பார்க்கவேண்டும்…படங்கள் சூப்பப்ர்…

    Reply

  28. Wonderful buns raji has comeout so good and awesome pictures.. ur making me to bake something today but i am unfortunately busy with someother stuffs. ANyways i will drool at ur picture then…

    Reply

  78. I recently made the pav buns for the first time & we all loved them thoroughly. This version of garlic bread looks super yummy. Will try them once

    Reply

  98. Wow!! Raks, i m defintely going to try this!!! Ask me why??? My Son, he loves Pizza hut Garlic Bread!!! Crazy Love!!!
    Awesome Clicks!!!! I can feel the aroma here!!! 🙂

    Reply

  108. You are the one person that makes me try the items in your blog. I tried your masala paratha with sambhar podi. Will def try this..

    Reply

  118. Hi..i had already tried the palak paneer and it was a gr8 success( had commented on that).. but the bun unfortunately din comeout well…i din get the color on the top of the bun and it was not very soft…wht do u think would have gone wrong rak's. i wish i would get it right from ur tip ur gonna give..thanks for the same..

    Reply

  120. Hi sathya,I think the water quantity would have been the problem,I got two more feedback as same as yours… I want to know 1) if your dough properly raised 2)was your dough smooth and pliable and the bun dough was looking same as I have shown in the pictures before baking?
    Also please refer the original recipe I have given the link,its from Suhaina's blog,you can refer that recipe too.. Hope You try it out again and it comes out soft. Add more butter in the garlic spread and stuff it half way through the bun and more on the top. Please let me know how it turned out the next time

    Reply

  128. Wowwwwwwwwww awesome … mouth watering buns…
    i just have a doubt.. can it be done using microwave oven???? i guess it cant be!!! need ur reply ….. thanks fr giving picture wise explanation.

    Reply

  132. hi
    I have never baked bread before and this bread is inspiring me to bake a bun, I surely will…
    THANKS FOR THE WONDERFUL RECIPE , You have a great blog I am adding you to by sidebar

    Reply

  140. Your recipes look very delicious. Thanks for sharing it step by step. I have one request, as i am a beginner in baking it would be very helpful if you could include step by step procedure to operate the oven, especially which burner to be lit for baking cakes , how is it different from baking cakes and buns,etc. I dont know which rack to place the cake or bread. Could you help me out with it…

    Reply

  142. Hi Jyothi,

    I am really sorry, I could not help you with this…my oven is a combination oven and have no racks or burners… Yours semm to be a completely different kind. I could suggest you to read the manual and refer which rack to use and so on..

    Reply

  150. Hi raks, iam not finding dry yeast in penang, only instant yeast is available so can u tell me how to i substitute instant yeast in this recipe as well as pizza and other bun recipes of yours. thanks

    Reply

  154. Wonderful recipe….I am a big fan of pizza hut garlic breads too…but this helps me to make my own …BTW I have featured your blog on my Linkove this week…would love your visit!!!

    Reply

  156. Hey Raks,

    I like Garlic Bread. But I have a Microwave convection type oven. Can I make the same recipe in it??? Expecting your reply. I tried your eggless brownies. It was ok. Not turned out very nice. But will try again . Thanks in advance

    Reply

  180. Hi Raks, your garlic buns look amazing. I tried it 2 days back and it came out really well…i modified the recipe a bit – i sauteed the garlic, crushed it and added to the dough…I will post the pics of my garlic bun in my blog soon….do visit my blog when u find time.

    Reply

  182. What is this yeast? Do we get it in shops? Im in India, is this available in India? If so should i ask for yeast or is it called in some other name? Can you please show some light on this…

    Reply

  186. Hi Raks,

    I tried the buns yesterday. It came hard as stone. I doubt the yeast.
    Could u pls tell me what brand of yeast you used..?
    I used 'Black Bird' active dry yeast.

    I exactly followed your recipe and measurements.
    But couldnt make it.

    Also pls tell me that if the buns could be made with wheat flour..

    Reply

  188. Hi,

    Tried the bun's today.. Came out well… But only thing is the top of the bun did not change color. It was white.. Don't know why? Can you tell me the reason or what should I do to get a golden brown color on top of my bun..

    Reply

  192. Hi Raks !!!

    I am a new visitor to your blogs.Its quite interesting n facinating the way you present your recepies,its truly shows your love n passion for cooking….wonderfulll !!!…..keep it up
    ……i have one query either Microwave or OTG (for all purpose)
    are good for cooking? ….suggest me any good Microwave or OTG,if you can !!!…

    Reply

  202. how to use the convection mode for baking? Is it same that preheat the oven and then do them in convection mode with required temperature. I am very much confused with it. Please help me out.

    Reply

  208. You can also use kasoori methi and a bit of cheese for preparing spread mix. Like instead of using whole amount of butter you can use half butter and half cheese. Using Kasoori methi gives a quite aromatic essence while eating .

    Reply

  212. Raji, I tried the recipe with 2/3 quantity. It came out very well just as given in the photos. Soft fluffy inside and slightly crunchy outside. Thank you soo much for the clear step by step instructions. This is my first attempt in baking!!

    Reply

  214. Raji,
    I am trying to bake Garlic bun today, and I followed the same steps mentioned by you. Somehow the dough did not rise as shown in the pics. I am not sure if the Yeast did the magic. After baking let me see how it comes out. First time in baking! Fingers crossed!

    Reply

  216. Hi
    I tried this recipe today.bun was too soft and tasty.but the outer crust wasn't soft as we get in stores.instead it was slightly dry.meaning I was able to peel a thin layer.

    What could be the mistake from my side?

    Also after dividing equally and made it rest for 45 mins.it didn't maintain the rounded shape instead it became mildly flat and doubled too

    Help me correct it please
    Thanks in advance

    Reply

  218. Crust will not come soft like the one we get in shops, thats the way it comes out to me too. If it doesn't hold shape, make little more stiffer batter by reducing water.

    Reply

  226. Thanks for the recipe..Buns were soft but could you please help me, that how we can get a greasy effect or shiny effect on buns..I brushed it from milk though but could not get that..Please help me…what possible can be done..

    Reply

  230. respected rajswariji..being as cooking learner..i got d right one..as ur site..thanks a lot to offer d such a wful initiative..& it becomes vvspecial if its "pure-veg"..so me going to stuck here..me is frm rajasthan..kota..i have one querry..do v use baking powder or any other veg substitute..instead of yeast..pl do guide..thanku..regards..

    Reply

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