Eggless garlic buns recipe

Name: Eggless garlic buns recipe
Prep time: 15 min
Cook time: 20 min
Ingredients: 1.5 cups Plain flour (Maida ); ¾ tbsp Active dry Yeast; ½ cup Water (add if more is needed); ¾ tsp Salt; 1 tbsp Sugar; 1 tbsp Olive oil; 5 cloves Garlic (chopped very fine ); 2 tbsp Butter (At room temperature); 2 tbsp Coriander leaves (chopped )

August 19, 2010 by Raks Anand 118 Comments / Jump to Recipe

Eggless garlic buns recipe, easy pull apart buns with garlicky spread, fresh herbs on top. Warm, comforting and soft buns are eggless too!

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 it's time to try it on my own 😍. When Suhaina posted her garlic buns, I was so happy and 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 later posted roll version as well.

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 she 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 she 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.

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 involving same dough 😎

Method

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 for successful results if active dry yeast is used.
Take the flour, salt in a big bowl and make a dent in the center and add the mixed yeast water.

Knead the dough with salt, 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)
If you want smooth looking buns, knead well for 5 minutes, but I just keep as such since I added more water.

Keep covered the bowl with either a clean wet towel or a cling wrap(wrap the bowl to cover it, not the dough).
After an hour, the dough should have raised double in volume. Again knead it little to make it smooth.

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

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 buns double in size.

Garlic spread

Meanwhile make ready the spread, by mixing the butter, garlic and coriander.

Preheat the oven for 180°C
Side by side, fill the spread in the slit we made in the buns. (I have used less, you can use more garlic spread)

Bake for 20-25 minutes or till you get a golden coloured buns. Just bake until golden, over baking will make buns hard.

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

Eggless garlic buns are great for get togethers and serving with buns.

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