Barley Malt Pull Apart Rolls Recipes

PULL-APART GARLIC ROLLS RECIPE BY TASTY

Pull-Apart Garlic Rolls Recipe by Tasty image

Here's what you need: refrigerated biscuit, butter, garlic powder, fresh parsley, shredded mozzarella cheese

Provided by Tasty

Categories Appetizers

Time 30m

Yield 10 biscuits

Number Of Ingredients 5

Ingredients

1 refrigerated biscuit, tube
3 tablespoons butter, melted
½ teaspoon garlic powder
2 tablespoons fresh parsley, minced
1 cup shredded mozzarella cheese

Steps:

Preheat oven to 375°F (190°C).
Cut biscuits into fourths, and place in a large mixing bowl.
Add the butter, garlic powder, parsley, and mozzarella, and mix with your hands, coating all of the biscuit pieces.
Place the pieces in a muffin tin, 3 pieces per tin (you'll have 2 extra-just use them in whichever tin you want). Bake for 15 minutes. Best served fresh out of the oven!
Enjoy!

Nutrition Facts : Calories 218 calories, Carbohydrate 21 grams, Fat 12 grams, Fiber 0 grams, Protein 6 grams, Sugar 3 grams

BARLEY-MALT PULL-APART ROLLS

Barley-Malt Pull-Apart Rolls image

Having been sectioned with a knife, these puffy, golden rolls pull away from one another with a soft tug. The burnt-sugar flavor of barley-malt syrup makes these dinner rolls yeasty-sweet.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Time 2h30m

Yield Serves 8 to 12

Number Of Ingredients 8

Ingredients

1 1/4 teaspoons active dry yeast (from 1 envelope)
1/4 cup warm water (110 degrees)
1 tablespoon plus 2 teaspoons barley-malt syrup (available at natural-food stores)
2 1/2 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons coarse salt
2/3 cup buttermilk, room temperature
1/2 stick unsalted butter, melted and allowed to cool, plus more for brushing
Flaky sea salt, such as Maldon, for sprinkling

Steps:

Sprinkle yeast over warm water in a large bowl. Let stand until foamy, about 5 minutes. Whisk in 2 teaspoons malt syrup until smooth. Stir in flour, coarse salt, buttermilk, and 3 tablespoons butter until combined. Transfer dough to a lightly floured work surface. Knead, dusting hands and surface with more flour as needed, until smooth and elastic, about 5 minutes. Shape into a ball.
Transfer dough to a large bowl brushed with butter, turning to coat. Cover and let rise in a warm spot until doubled in bulk, about 1 hour.
Preheat oven to 425 degrees. Punch down dough. Transfer to an 8-inch square baking dish brushed with butter, pressing to flatten evenly in bottom. Lightly dust with flour. Using a sharp knife, score dough almost to bottom of pan from corner to corner diagonally in an X, then score strips of dough diagonally in one direction in 2-inch intervals. Score in other direction to create 2-inch diamonds. Cover and let rise again until doubled in bulk, about 45 minutes.
Whisk together remaining 1 tablespoon each malt syrup and butter in a small bowl; brush over top of dough. Bake until puffed and golden brown, 15 to 18 minutes. (If tops are browning too quickly, tent with foil.) Sprinkle with flaky salt. Serve warm.

"EVERYTHING" PULL-APART ROLLS

Fluffy, buttery, and slightly sweet, these yeasty rolls are sprinkled with an Everything Bagel-inspired topping for fantastic texture and flavor. Of course they're dreamy fresh from the oven, but you can also slice them down the middle the next day for incredible leftovers sandwich bread.

Provided by Food Network

Categories side-dish

Time 2h15m

Yield 12 servings

Number Of Ingredients 10

Ingredients

1 1/2 cups whole milk
10 tablespoons unsalted butter, divided, plus additional for greasing bowl and pan
1 1/2 tablespoons active dry yeast
4 cups all-purpose flour, plus more for dusting
3 tablespoons sugar
1 tablespoon kosher salt
1 1/2 teaspoon flaky sea salt
1/2 teaspoon dried onion flakes
1/2 teaspoon dried garlic flakes
1 teaspoon white sesame seeds

Steps:

In a small saucepan over medium heat, combine the milk and 8 tablespoons butter. Heat until the butter is melted, about 7 minutes. Remove from the heat and let cool to 105-115 F. Add the yeast and stir until dissolved. Let stand to allow yeast to bloom, 10 minutes.Meanwhile, in the bowl of a stand mixer fitted with a dough hook attachment, combine flour, sugar, and kosher salt. Mix on low speed until combined, about 30 seconds.
After the yeast has bloomed, add the milk mixture to the mixer. Mix on low speed for about 1 minute; then increase the speed to medium-low and mix until the dough is smooth and elastic, about 4 more minutes. Meanwhile, lightly grease a large bowl. Remove the dough from the mixer, shape it into a round, and place into greased bowl. Cover the bowl tightly with plastic wrap and let the dough rise in a warm place until doubled in volume, about 1 hour. In the meantime, grease a 13x9-inch baking pan.
When the dough has doubled in size, remove from bowl onto a clean work surface lightly dusted with flour. Use a bench scraper to divide the dough in half. Gently roll each piece of dough into a log 12 inches long. Then cut each log into 6 equal pieces.
Using the cupped palm of your hand, roll and shape each piece into a taut ball against the floured work surface; close any visible seams with your fingers. Transfer the dough balls to the greased baking pan and space them out evenly. Cover the pan tightly with plastic wrap and let the rolls rise in a warm place for 30 minutes. Preheat the oven to 375 F.
When the rolls have finished rising, prepare the "Everything" Topping: In a small bowl, combine the flaky sea salt, onion flakes, garlic flakes, and sesame seeds.Brush the tops of the rolls with 2 tablespoons of melted butter, then sprinkle with the "Everything" Topping. (Tip: Sprinkling from a height will ensure even distribution.) Bake until the rolls are golden, 18-20 minutes. Serve the rolls warm or at room temperature.

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