No Knead ,No Roll ,Pull Apart Garlic Rolls -Eggless

Garlic Rolls are sometimes made to accompany a meal. In my home they are made just because....Sweet Child and hubby dear are both fond of soft garlic laden buttery bread to go with eggs.And when it's cold,then eggs ,sunny side up with hot buttered toast makes for an amazing dinner or a late night snack.And to mop up those runny yolks, if you have soft , spongy,fresh from the oven ,pull apart garlic rolls...You couldn't ask for more comforting food.Well, we miss the North Indian winters.Hubby dear misses the cold the most.So the things that he associates with winter are more important right now.So at 8 ,when most people have their dinner underway...someone looks up from his laptop and demands garlic rolls...And thanks to this go to No Knead bread dough I've been doing, I know it's child's play.Any bread dough  needs atleast two to four hours to proof. But a small short cut, use a little extra yeast when you are in a hurry. I know the purists will scoff, but hungry boys make more noise.And today, I had fresh yeast in my fridge. I haven't been too happy with the dry yeast available in The market, so I managed to get a small amount of fresh bakers yeast from a local desi gourmet store in Colaba market.Not very forthcoming ,he was. I believe,they store it only for their select customers.It was easier to source it in Jalandhar. 
If you've never used bakers yeast, you should know it stinks more than instayeast or dried yeast does. But this is guarantor make your bread pillow soft.Believe me.It's worth trying.And when you add these gorgeous things to the already beautiful dough...It's all poetry in chemistry.I also used garlic powder,because it's easier.And it was there.
A simple conversion. If a recipe calls for 1 tsp dried yeast or Instayeast use 1 1/2 tsp bakers yeast or fresh yeast.You don't need to mix it in water , just knead it with the dough.It works.
Keep the measures intact.Add or subtract the spices...
For the 
No Knead ,No Roll ,Pull Apart Garlic Rolls -Eggless
You need 
2 cups all purpose flour plus 1/2 cup or so extra to flatten out the dough 1 1/2 tsp fresh or bakers yeast or 1 tsp dried yeast1 tsp sugar1 tbsp garlic powder or 2 tsp fresh garlic paste(plus 1 extra tsp garlic for the filling)1 tsp salt or sea salt1 tsp red chilli flakes1/2 tsp black pepper1 tsp oregano2 tsp olive oil or canola2 tbsp butter3/4 cup of warm tepid waterExtra oregano, pepper, salt, basil, chilli flakes for the fillingA spoon of milk for the wash.
Start with a large bowl.Measure out your spices . Bakers yeast is a yellow gray flaky soft substance that breaks on touch. It's firm and not slimy. Just break it between your fingers and add to the flour.

In a large steel or glass bowl place the flour, spices, oil, sugar ,yeast and pour in the water just mixing in with a spoon.

You'll get a sticky dough like this. Just stir enough to ensure all the flour is incorporated. Remove the spoon and cover the dough with film and place in a warm place.I generally place it in the oven.Nobody will touch it there.An hour is enough if its not too cold. The dough will have doubled. Clean your work top and sprinkle some of the extra flour.Using a little on your fingertips, shape the dough a into a ball. That's only so you can work it on the worktop.
Flatten the dough into a rectangle.You should have sprinkled flour on the worktop .In a small bowl, melt the butter,add in extra crushed garlic, and spices.
Spread over the dough. Roll up using a bench scraper or a sharp pallet knife. Prep a 8 by 8 square tin or a 5 by 9 Pyrex glass dish by spraying a little oil or rubbing some butter. I just use parchment paper.
Cut the roll into 9 if you are using a 8 by 8 PAN and 8 pieces if you are using the Pyrex.They look a little untidy,but the dough is very soft and does not cut easily. Plus here, substance was more important that the looks.Set aside covered while the oven heats to 210C for at least 20 Minutes. I used two Pyrex dishes because the other had a Croque Monsieur to bake.  ( Coming up on the blog soon)By the time the oven was hot enough, the rolls had proved.Just brush with the milk and pop into the oven for about 25-30 minutes. You can see the bread is baked. If you want to check, wear your oven mitts and bring the Pyrex out. Turn it around and knock on the dish. A hollow sound will tell you it's done. If you think it's not done, pop it in with a little aluminum foil for cover and bake an additional 5 minutes.
They will brown from the top and the bottom alike.The butter and garlic and other spices will work together to make your home smell lie, a pizzeria ...And the boys will come sniffing for dinner.Ok, you have girls..or dogs or cats...or friends... Or neighbors...They'll follow their noses...They'll pull apart the rolls. These are No Knead ,No Roll ,Pull Apart Garlic Rolls -Eggless after all.They don't need any butter or cheese or anything to go with them. They are buttery enough already. No ketchup or sauce need either.

And then there'll be none.Actually,nothing for the blog.So just photos from before they were dipped into Soup and eggs...And used to clean plates.Happy boys means a happy mom.Though an unhappy blogger...still cribbing about bad photos or not enough good ones.
But a happy tummy is a good bargain.Go on, try these out. You don't need to knead or roll out the dough. What could be easier.
So what are you baking today???