Monday, January 11, 2010

Pull-Apart Wheat Dinner Rolls

I've been searching and experimenting for a long long time to get the perfect dinner roll recipe. This is it! It is a home on the table on a special occasion and it is also great with a warm mug of soup or stew. These rolls are super soft and they taste fantastic. The recipe makes a lot, so you can pull them apart, cool, and then freeze remaining rolls for another night (if there are any left over).

Pull-Apart Wheat Dinner Rolls

This recipe is originally from nstemple on Veg Web. I've modified it to make corrections and to give the bread more softness.

Maple Wheat Pull-Apart Rolls


1 1/2 cups warmed unsweetened soy milk (microwave about 30 seconds)
3 tablespoons maple syrup
1 pkg. instant yeast (quick-rise)**
1/4 cup canola oil
1 1/2 cups whole-wheat flour
2 cups unbleached white flour***
1 teaspoon salt
Oil for brushing

In a large bowl, combine soy milk and maple syrup. Add yeast and stir to dissolve. Cover and let sit until bubbly, about 5 minutes.

To yeast mixture, add canola oil, whole-wheat flour, 1 1/2 cups unbleached white flour, and salt. Stir until well mixed.

Generously flour a work surface with some the remaining flour and place dough on it. Knead dough, gradually incorporating remaining flour (until the dough you've incorporated enough that the dough doesn't stick to your hands). The kneading will take 10 to 12 minutes. By the end of this time the dough should be slightly sticky but it should not stick to your hands (add a little more flour if it does). Place dough in a large oiled bowl, turn dough in bowl to coat with oil, and cover bowl with plastic wrap. Place in a warm place. Let rise until doubled, 30 to 45 minutes.

Lightly oil an 9"x16" glass baking pan. Divide dough into 16 equal pieces, shape into round balls, brush lightly with oil, and place in prepared pan. Cover with plastic wrap, place in a warm place, and let rise until until doubled, 30 minutes.

Preheat oven to 400 degrees. Bake rolls until golden brown, 20 minutes.

** High Altitude - use less than a package. I didn't measure it, I just left about a 1/2 tsp in the package.
*** This will depend on the dryness of your flour. I live in very dry climate, so my flour is very dry. You may need more.

Pull-apart Wheat Dinner Rolls


  1. Thanks for posting this. I have been searching for a nice recipe to do. I am stuck and bored here at home and I need some baking to get my mood back.

  2. These look GREAT! One question, though. You said to use quick rise yeast, which needs only one rising, but you let the dough rise twice. Is this deliberate? I must try these...

  3. hi, i'd love to make these bc yours look sublime! i have a few questions:
    1) do you think i could sub whole wheat pastry flour for the AP?
    2) if i use instant yeast and i don't live in a high altitude environment, should i use the entire pack of instant yeast?
    3) why did you wait for the yeast to foam if it's instant?

    thanks so much!

  4. These are just the rolls I've been looking for to make for my family! I'm book marking this recipe and making them with soup this week. Thanks for doing the experimentation for me :)

  5. these look soft and pillowy. Great to soak up some sauce. :)