Apr 2, 2013

Pull - apart Jam Rolls

Pull – apart Jam  rolls (Eggless) - A delicious baked snack. This is a basic recipe for Spicy rolls (veg or non veg filling) / Chocolate rolls, Garlic pull - apart rolls ...

Here' s the recipe of Garlic  Pull - apart Rolls and other photos .

Makes: 6

Please use standard measuring cups and spoons. Fresh ingredients for best results.


For yeast:

A piece of advice at the start itself (this is the lesson learnt from my many disasters) – If the yeast is not fermenting as described – never go any further. The flour won’t rise. Get a new pack of yeast and start all over again.

5 tablespoons warm water (75 ml)

3 teaspoons (1 tablespoon) sugar

1 1/2 teaspoon active dry yeast (please use fresh packet)


For yeast:

Dilute 1 1/2 teaspoon active dry yeast with 5 tablespoons warm water and 3 teaspoons sugar. Gently stir well. Let it stand for 15 minutes, until it fermented / well risen and doubles in quantity.

For the dough:


2 cups / 400 ml (Indian standard measuring cup of 200 ml / 8 oz capacity) all purpose flour (maida)

1/2 teaspoon salt

2 teaspoon butter + 50 ml milk

Extra 4 tablespoon milk

1 teaspoon extra butter  / oil (to grease baking tray)

Extra 2 teaspoon butter (@ room temperature for final stage)

1 teaspoon icing sugar

1 st stage:

For the dough:

Melt 2 teaspoons butter in 50 ml medium hot milk and keep aside.

Place 2 cups of flour in a large bowl (or first add 1 1/2 cups of flour and later adjust with remaining 1/2 cup flour), and stir in salt. Make a well in the centre, and pour milk – butter mix and fermented yeast mixture. Knead into a dough. Sprinkle 1 - 3 tablespoons of reserved milk if required until you have a soft moist dough that can be handled well and soft. Turn out onto a floured surface, and knead for at least 10 minutes (make an extra soft dough – softer than a soft toy). Return to the bowl, cover with a wet towel (wet towel and dough should not touch each other) or with a cling film and let rise until doubled in size, about 1 to 1 1/2 hours.

2 nd stage:

Punch the dough down. Turn onto a floured surface; cover and let rest for 15 minutes.

3rd stage:

Sprinkle some dry flour and roll dough into a  rectangular sheet (1/4 – inches in thickness) of 16 cm in width and 24 cm in width. Spread  jam evenly from top to end. Roll from one end to another.

Now the roll is cylindrical in shape (gently make a perfect cylindrical shape)and cut into 6 pieces.

4 th stage:

Grease a baking dish with 1 teaspoon butter.

 Arrange the prepared rolls in a greased baking dish. Cover it and let it rise in a warm place until doubled, for about 30 - 45 minutes. Leave 1 - inch gap between each roll.

Preheat oven (OTG) at 375 * F or 190 * C.

Apply little milk; brush over rolls. Bake at 375° *F or 190 *C for 20 - 25 minutes or until golden brown. 

Remove from pan to a wire rack to cool. Apply normal butter  evenly when it’s very hot. Sprinkle icing sugar. Serve with any accompaniment of your choice.

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