Garlic Pull Apart Rolls - Wholewheat and Eggless

In a bowl take the warm water add the sugar and yeast, stir well. Cover and set aside to proof the yeast. After 10 minutes remove the lid, you will notice the yeast is all foamy thats perfect indication of yeast activation.

In a separate wider bowl sift the Atta, Maida and salt.Once done, add the yeast mixture and knead a soft dough. Grease another or same bowl with little oil and place the dough ball in it.

Greasing is important because it avoids the dough from sticking to the bowl. Now place this covered, in a warm place and allow it to rise until double in size.

After an hour, remove the dough on to a floured surface and punch out all the air and knead it to a ball again.

Next divide the dough into two equal parts. Now roll these portions one by one into thick rectangles dusting with very very little flour only if needed.

Meanwhile in a bowl prepare the spread, take the butter and add all the other ingredients i.e the herbs, coriander and salt, mix well and set aside. Now spread half of the butter mix on each rectangle as evenly as possible.

Roll this into a log. Make three incisions to divide into four rolls. Cut through the incisions resulting in four rolls. Repeat the same with the other piece of dough.

Now cover this and place in a warm place for 20 to 30 minutes or until doubled. Later you will notice all the gaps are filled and it has doubled in volume.

Now place this in an preheated oven at 200 C for 20 to 30 minutes or until golden brown crust is formed. Once baked, remove and brush a spoonful of butter over the top, this step is absolutely optional but gives the bread that extra shimmer.