Last weekend we had the chance to have a chili dinner with a family in our life group. I offered to bring some bread to go along with our chili and was looking for something new to try.
I knew I would not have a lot of time to make the bread during our busy weekend, so I needed a quick recipe. And, secondly, it had to be kid friendly.
Pull apart rolls are always fun for kids, and they have a reputation for being super soft. A whole wheat version of these caught my attention.
And, they were a hit! Four kids approved the recipe, and they were ready in one hour. Oh, and the grown-ups approved the recipe too.
Whole Wheat Pull Apart Rolls – Adapted from Jamie Cooks It Up
- 2 C white whole wheat flour
- 1 C whole wheat flour
- 1 C Ultragrain flour (Eagle Mills Brand), or all purpose flour
- 3/4 C milk
- 3/4 C hot water
- 1/4 C honey
- 1 tsp. salt
- 5 T butter, softened
- 1 T yeast
In the bowl of your mixer, combine 2 C white whole wheat flour and 1 C whole wheat flour.
Then, place 3/4 C milk in a microwave safe measuring cup, or on your stovetop. Heat until really hot (but not quite boiling). If it accidentally boils, just let the milk sit for a few minutes to cool down a bit. If you microwave, this should take 1-2 minutes.
Add in 3/4 C warm water to the hot milk; then, add the milk and water mixture to the flours in the bowl of your mixer.
Mix in 1 tsp. salt and 5 T (in 1 T pads) of softened butter.
Turn on your mixer (using the dough or beater attachment) and mix for 1-2 minutes.
Next, sprinkle in the 1 T yeast while the mixer is running and continue mixing for 1 minute.
Continue mixing and add in the remaining 1 C flour – we used Ultragrain by Eagle Mills, but a scant 1 C of white whole wheat flour or 1 C of all purpose flour will work.
As the dough kneads for 5-7 minutes, the dough should stay together and form a mass around the beater; if it does not (say, it sticks to the sides of the bowl) add in up to another 1/2 C white whole wheat or all purpose flour.
Continue mixing for an additional 1-2 minutes after the dough is well formed.
When mixing is complete, remove the dough and place it into a lightly greased 9x13 baking dish. Cover with a tea towel and allow the dough to sit for 5 minutes.
After 5 minutes, using a kitchen scissors or knife, divide the dough into 24 equivalent pieces. The easiest way to do this is just keep dividing the dough in half.
Shape each piece into a ball by either rolling it like you would play dough, or by making a round, flat circle and bringing the sides together to pinch underneath.
Place the dough balls into the greased pan, 4 across. Place into an oven that is heated to 170 degrees F. Set the timer and check the rolls after 12 minutes; they should be doubled in size at this point in time. If they are not, let them go another minute or two.
Set the timer for an additional 12 minutes and then increase the temperature of the oven to 350 degrees, while the rolls are still in the oven. Check the rolls when the timer goes off – they should be lightly browned. If not, keep them in the oven for an additional 5 minutes, until lightly browned. My oven changes temperatures extremely slowly, so this process took about 20 minutes in total.
Remove the buns from the oven and brush with 1/2 T melted butter. Cool in the pan for 5 minutes and then remove to serve.
Store leftovers in the freezer and reheat before serving.