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Pull-Apart Rolls

Eggless Herb Pull-Apart Rolls - perfect for dinner or snacking. Fresh mint leaves give the flavors a wonderful zing.
Prep Time1 hr 30 mins
Cook Time55 mins
Total Time2 hrs 25 mins
Servings: 16 mini-rolls


For the Dough -

  • 3 Cups - All Purpose Flour
  • Warm Water - 1 Cup + 2 Tbsps
  • 1 Tbsp - Instant Yeast
  • 11/2 tsp - Salt
  • 2 Tbsps - Sugar
  • 2 1/2 Tbsp - Olive Oil

For the Herb Spread -

  • 150 gms 1.5 stick- Salted Butter
  • 3 Tbsps - Mint Leaves fresh, chopped
  • 1 tsp - Chili Flakes
  • 2 tsp - Sesame Seeds
  • 1/2 tsp - Onion Seeds


For the Dough -

  • In a medium bowl, add sugar and warm water. Sprinkle instant yeast on top. Do not disturb and allow to proof for 5-8 minutes.
  • In the meanwhile, mix flour and salt together in a large bowl. Add 1 1/2 Tbsp oil to the mixture.
  • Pour in proofed yeast and mix in using a spatula. Coat your fingers with remaining oil and mix in the flour again using your finger tips. Knead well till the dough starts springing back upon pressing, about 5-6 minutes.
  • Place the dough in a large oiled bowl and turn it over so that it is coated evenly with oil. Cover the bowl with cling film or wet towel. Allow it to rise in a warm place for about 45 minutes

For the Filling -

  • In a thick pan, slightly roast the sesame seeds. Add in mint leaves and just turn it around. Remove from flame.
  • Add in butter and chili flakes and mix well. Do not add onion seeds in the filling.

For the Rolls -

  • Grease the Pyrex dish (11 X 7 X 1 1/2 inch).
  • Remove the dough from the bowl and punch it down. This is the fun part! Divide the dough into 4 equal portions.
  • Transfer one portion of the dough onto a floured surface and roll it gently into a rough rectangle about 1/2 inch thick. Apply more flour but sparingly if the dough is sticky.
  • Spread 1/4th portion of the filling using the back of a spoon or a knife.
  • Roll the rectangle from the shorter side gently but firmly. Seal the ends by pinching the roll together using your finger tips.
  • Divide the roll into 4 equal parts. Repeat the process for remaining 3 portions.
  • Place the dough into the prepared pan with cut side up.
  • Spread little milk on top using a pastry brush. sprinkle onion seeds on top. If you have any filling leftover then spread that too on top.
  • Allow to rise for second time for 20 minutes. In the meantime pre-heat the oven at 180 C.
  • Bake for 50-55 minutes till golden brown on top.
  • Remove from oven. Serve hot. They store well and can be re-heated next day too.


You can skip proofing yeast and simply add sugar, warm water and yeast to flour like original recipe. In this case, you would omit the first step in Instructions.
Adjust baking time if using a diff size of dish. For a loaf pan, half the quantity and bake for 30 mins.
Play with any type of filling - jam, chocolate, garlic, whatever you like.
Adjust the amount of yeast if you do not like to have a strong flavor of yeast. Reduce the quantity of yeast and increase the rising time to 2 hours.
Amount of water will vary basis the type/ brand of flour you use plus humidity. It take me about 1 Tbsp more than required quantity due to Pune humidity.
Filling will stay well in air-tight container for atleast a week in refrigerator.
No need to roast the filling, you can simply mix all ingredients together like in original recipe.