Tuesday 4 October 2011

Light and Fluffy Pull Apart Rolls

Rosemary Pull Apart Rolls
Rosemary and Smoked Sea Salt

Garlic and Herb Pull Apart Rolls
Garlic and Herb

Dilled Cheeze and Onion Pinwheels
Dilled Cheeze and Onion Pinwheels

Well, as promised here is the pull apart roll recipe from the Puy Lentil Soup post below. These are all absolutely gorgeous and are going in the same blog post here as they are all based on the same basic recipe.

It's such a versatile recipe and the possibilities are endless but these are a few I've made with it so far and loved. Their texture is just stunning, really light and fluffy,such a joy to tear them away from each other! (That sounds awful!) They are really easy too and I've been whipping these up to go with homemade soups and my son loves the garlic and herb ones as a snack after school ;-)

Rosemary Pull Apart Rolls


2013 edit - I also used this recipe to make these cute bunny rolls to go with our Easter dinner! Instructions below...

Rosemary and Smoked Sea Salt Pull Apart Rolls:

280g strong white bread flour
1 tsp sugar
1 sachet quick yeast (7g)
1 1/4 tsp smoked sea salt (or regular)
1 1/2 Tbsp olive oil
1 1/2 tsp dried rosemary
175ml warm water

Garlic and Herb Pull Apart Rolls:

280g strong white bread flour
1 tsp sugar
1 sachet quick yeast (7g)
1 1/4 tsp salt
1 1/2 Tbsp olive oil
1 tsp garlic powder
1/2 tsp mixed herbs
175ml warm water


Dilled Cheeze and Onion Pull Apart Pinwheels:

280g strong white bread flour
1 tsp sugar
1 1/4 tsp salt
1 1/2 Tbsp olive oil
1/2 + 1/8 tsp dried dillweed
175ml warm water
1 Tbsp dijon mustard
2 large spring onions, chopped
100g grated vegan melty mozzarella

In a large bowl or in the bowl of your mixer add the flour, salt, yeast, sugar and herbs and give it a whisk by hand. Add the water and olive oil and using the dough hook turn mixer on and knead for 10 minutes. Add more flour as needed if it looks too wet. Similarly if using your hands stir in the water and oil and mix until a dough forms. Turn out to a floured surface and knead for 10 minutes, adding flour as needed if it is too sticky.  Even when I use the mixer I remove the dough and hand knead a couple times just to get a feel of the dough and make sure it's not too sticky and feels smooth and elastic.

Grease a clean bowl with olive oil and place the smooth ball of dough in coating the surface of the dough with oil. Cover the bowl with cling film and leave in a warm place to double in bulk, about an hour.

Punch dough down and give it a couple of kneads. If you are NOT making the pinwheels shape the dough into a log and cut into 8 equal size pieces. Place these in a greased 7" high sided loose bottom cake pan, or something similar:



Preheat the oven to 220C then cover the pan with cling film and leave in a warm place to rise again, for about 20 - 30 minutes. They should puff up like this:


Remove the cling film and pop it in the oven for about 15 minutes or until golden brown on top, risen some more and sound hollow when you tap them.

Place on a wire rack to cool for 5 minutes then remove from the pan. As I used a loose bottom pan I place a can of beans underneath and slide the side down revealing the rolls.



While they are warm I like to then brush the whole top and sides with vegan butter to give them a nice glossy sheen (and great taste!)

Rosemary Pull Apart Rolls
See the difference? Beautiful glossy sheen there!




If you are making the pinwheels follow the directions up to the first rising then punch down the dough and give it a couple of kneads. Now roll the dough out to a large rectangle, not too thin, about 1/2 inch thick, and spread with the dijon leaving an one inch border along a long edge. Sprinkle with the spring onion and most of the shredded cheeze. Roll it up by the long edge opposite the side with the bare edge. When you get to end pinch the sides together then slice the log into 8 equal size pieces.

Place these slices into a greased 8" cake pan, I didn't use a loose bottomed high sided pan here as they don't get as high as the other ones. Loosely cover with greased cling film and leave to rise in a warm place for 20 minutes:


Now you don't have to but I then sprinkled on some more of the cheeze:


Now pop them into a preheated 200C oven for about 20 - 30 minutes or until risen, golden and the cheeze has melted.


Carefully remove the whole pan of rolls onto a serving plate and serve warm!



To make the bunny rolls I followed the garlic and herb or rosemary version but kept them plain (omitted the herbs) as those flavours didn't go with our dinner. Follow the recipe until the first rising but shape into bunnies instead. I pulled rolled into an egg shape, pulled out a bit of dough at the back and twisted it into a tail and used scissors to snip the ears out (tip seen on Pinterest) then give them a pull to make longer ears, and used a toothpick to make the face.

 Bunnies incubating!

A lovely addition to the Easter table! For the rest of what we had for Easter dinner have a look at my daily blog here!



You Might Also Like:

Cumin Seed Not-So-FlatbreadsCheeze and Onion Biscuits

19 comments:

  1. These rolls have me drooling! I bookmarked the site so quickly I should get a prize. I wish I could go home so I could attempt these roll. Can't wait to try the one with smoked sea salt. AMAZING!

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  2. mmm, I love your little butter dish too! I've been making your orange and polenta cake and everyone who's tried it has really loved it.

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  3. Your rolls look awesome! I tried your spanakopita last night. It was fabulous. I posted about it and linked back to your blog and post. Hope that's okay.

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  4. Thanks so much for all the comments :-D

    Tea and Sympatico - so glad you like the orange polenta cake, it's one of our fav's too.

    E- Glad you liked the Spanakopita, It's a regular in our house! Thanks for the mention and link back :-)

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  5. Wow, these look so fluffy and delicious! I'm so making the herbed version this weekend!

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  6. These are so freakin cute! The way to feel bad about pulling them apart is to probably just eat them all, right? Mmm.. The cheezy ones especially!

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  7. haha, yes! Best to eat them all definitely :-)

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  8. Those rolls are mouthwatering!

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  9. just came across your blog- immediately made the rolls- delicious! thanks for helping me fill an otherwise uneventful afternoon.

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  10. Mmm I just made these (and have another batch in the oven already.. hehe) and they are delicious. I even used half whole wheat/half white flour and my boyfriend loved them too. He's a really picky eater too so we found a new favourite recipe for him!! :D Thanks so much!!!

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  11. Thanks for the comment! So glad you both liked them and I'm happy to hear they work out well with half whole wheat flour too!

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  12. Hi! Would I be able to use all purpose flour for the rolls instead of 'strong white flour'? I'm sooooo desperate to try this!

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    1. Hi Shilpa! They won't be the same but you'll still have nice bread rolls, it's just the texture won't be as good as bread flour has higher amounts of gluten. They will still taste good I'm sure but might not be as "light and fluffy" as with the strong bread flour. Best of luck!

      Btw - this answer here explains the difference really well:

      http://askville.amazon.com/difference-bread-flour-all-purpose/AnswerViewer.do?requestId=5017498

      :-)

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  13. Hi! I am sorry but I speak very little English (I am from Germany). I want to try this recipe but I've got a problem. I don't know which German flour is similar to "strong white bread flour"? There are different types of flour in Germany, so I am confused which would be the best. Maybe one of your German followers got any idea?

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    1. Hi! I had a little search and found this:

      "Germany's Flour Type 812 is equivalent to bread flour. Bread flour is made from a hard wheat and has a gluten content of 11-13%."

      The most important thing is the higher gluten content - this may be indicated on the package by protein, the strong white flour I use has 11g of protein per 100g. Hope you can find something similar! Good luck :-)

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    2. Hi!

      First of all THANKS A LOT for your quick reply, for your trouble and for the information! Unfortunately I didn't find the flour type 812 at the grocery or organic food store :-( Thus I decided to buy flour type 1050 (protein content of 11,6g per 100g) and gave a try.

      Despite the fact that I had to take much more flour as indicated in your recipe, the Pull Apart Rolls were super fluffy and delicious :-)
      I will definitely make them again and again and again and again ... :-D

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    3. So glad they worked out in the end! Thanks for letting me know :-)

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