Go Back

Eggless Butterflake Herb Loaf Recipe - Butterflake Rolls Recipe

Eggless Butterflake Herb Loaf with step by step photos.
5 from 1 vote
Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Course Main
Cuisine American
Servings 16 servings


  • 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


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.