Eggless Butterflake Herb Loaf recipe with step by step photos. This butterflake rolls is full of Indian flavors with the spicy condiment “Thecha” for the filling.
These butterflake herb loaf happens to be this month’s bakealong project from King Arthur Flour. When I looked at them, I knew I had to bake them no matter what.
I had earlier baked these “Eggless Pane Bianco” which was also one of their bakealong project. The original recipe for this butterflake herb loaf in their site had eggs, potato starch and also was a typical garlic bread loaf.
As I had already made a Garlic & Smoked Tomato Pull Apart earlier, I wanted to play with the flavors a bit and see how it turned out. I baked this as an eggless butterflake herb loaf bread and also this “Thecha” filling turned out to be awesome. It was mildly spicy, lemony and smelled of garlic too. What’s not to love, right?
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Eggless Butterflake Herb Loaf Recipe with stepwise photos:
1. Prepare the dough and place it in a greased bowl and let it rise.
2. It will take between 60 to 90 mins to either double in size or puff up.
3. Make the “Thecha” by crushing the ingredients to a coarse paste using a mortar and pestle.
4. Mix it with butter, add salt and beat till smooth enough and set aside.
5. Place the dough on a clean surface ( I used my kitchen counter) and lightly dust with flour. Roll into a 12 inch square or circle that is 1/4 inch thick.
6. Using a round cutter or an inverted bowl (2-1/2 inch in dia), cut 12 circles.
7. Smear 1/2 tsp of the filling on one half of each circle and closing it up by folding with the other half.
8. Place all the folded circles with the folded side down in a lightly greased tin.
9. Shape the remaining scrap into muffin tins following the same procedure or as clover buns. Cover the pans (I inverted the crumb tray) and let it rise for 1-1/2 hours. Mine took just 50 mins.
10. Preheat the oven to 350 F or 180 C. Smear any remaining filling all over the surface of the rolls and bake for 25 - 30 mins.
11. Remove the pans from the oven. Transfer them out of the pan.
12. Serve these eggless butterflake herb loaf warm with soup or ketchup.
Eggless Butterflake Herb Loaf Recipe details below:
Eggless Butterflake Herb Loaf Recipe - Butterflake Rolls Recipe
Ingredients
- All purpose flour - 4 cups
- Milk - 1+1/2 cup
- Unsalted Butter - 1/4 cup
- Instant yeast - 2-1/4 tsp
- Sugar - 3 tbsp
- Salt - 2 tsp
- Corn flour - 2 tbsp
- Oil - 2 tsp for greasing
For the filling:
- Cold Butter - 100 gms
- Shallots - 5
- Garlic - 5
- Ripe red chilies - 4
- Coriander leaves - 2 tbsp finely chopped
- Lemon juice - 2 tbsp
- Salt - 1/2 tsp
Instructions
For the dough:
- Take all purpose flour, cornflour, sugar, salt, yeast in a large mixing bowl, whisk to combine well and set aside.
- Take milk and butter in a microwave safe cup and heat it at high for 1 min & 30 seconds.
- Pour it over the flour and mix well to form a sticky dough. Knead well for 10 mins. Transfer to a greased bowl and coat the surface as well. Cover with a damp towel and let it rise for 60 mins.
For the filling:
- Slit the chillies and remove the seeds and chop coarsely
- Using a mortar and pestle, crush together shallots, garlic, red chilies and salt to a coarse paste. Mix in lemon juice.
- Take butter in a microwave safe bowl and microwave at 50% power for 10 seconds to soften it up.
- Add the coarse chilli paste, finely chopped coriander leaves and mix well with a spoon and set aside.
To assemble the loaves:
- Deflate the dough and divide into half. While working on one half, keep the other half covered.
- Place the dough on a clean surface ( I used my kitchen counter) and lightly dust with flour. Roll into a 12 inch square or circle that is 1/4 inch thick.
- Using a round cutter or an inverted bowl (2-1/2 inch in dia), cut 12 circles.
- Smear 1/2 tsp of the filling on one half of each circle and closing it up by folding with the other half.
- Place all the folded circles with the folded side down in a lightly greased tin.
- Repeat with the other half of the dough too. You can either use 2 regular loaf pans or 1 tea loaf pan like I did (12-1/2” x 3” x 2”).
- Shape the remaining scrap into muffin tins following the same procedure or as clover buns.
- Cover the pans (I inverted the crumb tray) and let it rise for 1-1/2 hours. Mine took just 50 mins.
To bake the loaves:
- Preheat the oven to 350 F or 180 C.
- Smear any remaining filling all over the surface of the rolls and bake for 25 - 30 mins.
- Tent a foil on top if the top is browning too quickly.
- Remove the pans from the oven. Transfer them out of the pan.
- Serve these butterflake herb loaf warm with soup or ketchup.
- Store the remaining in the freezer and microwave for few seconds to warm it up before serving.
Very tempting to make this , Radhika ! I think I saw a similar bread but with a different filling on Anu’s blog too .. pictures are so inviting
This way baked as a garlic bread in KAF but since I have made it in several other ways, tried with a different filling.
This is a 5 Star recipe Radhika. Truly professional. Absolutely loved the way you have taken the shots and have explained. I can smell the aroma. Keep it up.
Thank you Sowmya.
Definitely gonna try this.. Looks so yumm and is eggless
Usha
The bread came out soo good..thank you so much..is it ok if i share the recipe link on the guild
Thank you so much for your feedback Usha. Glad you liked it and please do share it in the guild. It would make me very happy.