Whole Wheat Pull-Apart Dinner Rolls

Soft pull-apart buns are a classic dinner accompaniment. Known for their tender texture and delicious taste, they are a favorite for both adults and children alike. The whole wheat version of our BreadIn5.com recipe gives you a slightly healthier spin without compromising the great, buttery taste. While they are easy enough to make any night of the week, these dinner rolls can also find their way to your Holiday table.

Get full recipe below.

On baking day: Prepare a 9-inch cake pan by generously coating with butter.

Take a 1 ½-pound piece of dough out of your bucket and divide it into 8 equal pieces.

Roll into small balls. They should be about the size of small plums or golf balls.

Place the dough into the prepared pan.

Cover loosely with plastic wrap. Allow the buns to rest about 40-60 minutes. Preheat the oven to 350°F.

Paint the tops of the buns lightly with egg wash using a pastry brush. Bake for 25-30 minutes.

Bake for 25-30 minutes, depending on the size. They should be golden brown. Immediately brush the top with butter to keep the crust soft. Allow to cool slightly and serve.

Whole Wheat Pull-Apart Dinner Rolls

Soft pull-apart dinner rolls with a slightly healthier spin. While they are easy enough to make any night of the week, these dinner rolls can also find their way to your Holiday table.

Yield 8 rolls

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Ingredients

• 4 cups white whole wheat flour (see notes)
• 3 cups unbleached all-purpose flour (see note)
• 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Platinum Yeast
• 1 tablespoon kosher salt
• 1/4 cup vital wheat gluten
• 2 1/4 cups lukewarm water
• 3/4 cup unsalted butter, melted
• 3/4 cup honey
• 5 large eggs
• Egg wash: 1 egg beaten plus 1 tablespoon water (beaten together; for brushing on rolls)
• 2 tablespoons melted butter (for topping)

Instructions

Make the dough

• Makes about 4 1/2 pounds (2041g) dough.
• Whisk together the flour, yeast, salt, and vital wheat gluten in a lidded (not airtight) food storage container. Add water, 3/4 cup melted butter, honey and eggs. Mix together until well blended, using a spoon, Danish dough whisk or stand mixer with paddle attachment. The dough will be loose, but will firm up when chilled.
• Cover (not airtight) and allow the dough to rest at room temperature until it rises and collapses, approximately 2 hours.
• Refrigerate it for at least 2 hours before using. The dough can be stored and used over the next 5 days.

Make the rolls

• Prepare a 9-inch cake pan by generously coating with butter.
• Take a 1 1/2-pound (907g) piece of dough out of your bucket and divide it into 8 equal pieces.
• Roll into smooth balls. They should be about the size of small plums or golf balls.
• Place the dough into the prepared pan.
• Cover loosely with plastic wrap. Allow the buns to rest about 40-60 minutes. Preheat the oven to 350°F.
• Brush the tops of the buns lightly with egg wash using a pastry brush.
• Bake for 25-30 minutes, until golden brown. Immediately brush the top with melted butter to keep the crust soft. Allow to cool slightly and serve.

Notes

We used the white whole wheat for its lighter color and flavor.

Artisan Bread in Five recipes use the scoop and sweep method for measuring flour.

Recipe by Artisan Bread in Five.

Jeff Hertzberg and Zoë François met in their children’s music class in 2003 and have written bread cookbooks with more than 715,000 copies in print. Jeff, a doctor by training, is a self-taught baker who grew up eating great bread and pizza in New York City, and longed to recreate it himself. Zoë is a pastry chef and baker trained at the Culinary Institute of America. Her work appears in blogs all over the United States, and her dessert menus grace fine restaurants in the authors’ hometown, Minneapolis, Minnesota. Jeff and Zoë were among the very first cookbook authors to support their readers with personal responses on their website, BreadIn5.com, beginning in 2007, where they blog about their super-fast yeast breads.