11/3/09

dill pull apart rolls



I have been doing a lot of thinking about Thanksgiving and what I should be cooking on, what is now known as "The Cook's High Holiday" (thank you for letting me borrow that line Melissa!) So let's start with rolls/biscuits/bread. I saw these Chive and Thyme Pull Apart Rolls in this month's Sunset Magazine and they immediately called my name.

"Kryyyyyysta, maaaaake us. Puuuul apart rooooolls. What's not to liiiike?"

I was all, "There's plenty to like. Warm rolls that I can pull apart and butter layer by layer. Chives and thyme? Sign me up."

Then I found out I didn't have chives or thyme but I did have dill. So dill is what I used and it was just fine. Original recipe here.

dill pull apart rolls: adapted from sunset magazine november 2009



In a large bowl of a stand mixer or any other bowl for that matter (you can do this by hand) Combine milk, yeast, and sugar. Let stand for until yeast softens, 5 to 7 minutes.



Add table salt, dill, 2 eggs, and 1/3 cup butter and mix on low speed with a dough hook attachment until blended.



Blend in 5 cups of flour. Mix on medium speed until dough is smooth, stretchy, and pulling away from the inside of the bowl, about 10 minutes.



Add just enough flour so the dough is only slightly tacky. Cover and let rise in a warm place until doubled, about 1 1/4 hours.

TIP: I turn my oven on to preheat at 175 degrees for 5 minutes then turn off the oven. Then I place the bowl with dough into the oven. My dough always rises now.



Butter 20 muffin cups.



Punch down dough. On a large, lightly floured work surface, roll out dough to an even 30 by 9 inch rectangle.



Brush with a tablespoon of butter.



Cut dough into 6 long inch strips. Each 1 1/2 inches wide.



Stack strips, then cut stack in half crosswise. With a serrated knife gently cut each stack into 10 portions.



Arrange each roll with a set of edges up in a muffin cup so you can see all the layers. Let rise at room temperature, loosely covered until puffy, about 45 minutes.



Meanwhile, preheat oven to 350 degrees. Beat remaining egg, then gently brush the egg over the tops and sides of rolls. Sprinkle with sea salt. Bake rolls until golden brown, 20 to 25 minutes, switching pan positions halfway through baking. Let cool in pans on a rack for 5 minutes. Then gently lift rolls out of the pan and serve warm or cool.



dill pull apart rolls:

1 1/2 cups warm whole milk (100° to 110°)
1 package (2 1/4 tsp.) active dry yeast
2 tablespoons sugar
2 teaspoons table salt
5 tablespoons fresh dill, chopped
3 large eggs, at room temperature
7 tablespoons butter, melted and cooled, divided
About 5 1/4 cups flour
1 teaspoon coarse sea salt

In a large bowl of a stand mixer or any other bowl for that matter (you can do this by hand) Combine milk, yeast, and sugar. Let stand for until yeast softens, 5 to 7 minutes. Add table salt, dill, 2 eggs, and 1/3 cup butter and mix on low speed with a dough hook attachment until blended. Blend in 5 cups of flour. Mix on medium speed until dough is smooth, stretchy, and pulling away from the inside of the bowl, about 10 minutes. Add just enough flour so the dough is only slightly tacky. Cover and let rise in a warm place until doubled, about 1 1/4 hours. Butter 20 muffin cups. Punch down dough. On a large, lightly floured work surface, roll out dough to an even 30 by 9 inch rectangle. Brush with a tablespoon of butter. Cut dough into 6 long inch strips. Each 1 1/2 inches wide. Stack strips, then cut stack in half crosswise. With a serrated knife gently cut each stack into 10 portions. Arrange each roll with a set of edges up in a muffin cup so you can see all the layers. Let rise at room temperature, loosely covered until puffy, about 45 minutes. Meanwhile, preheat oven to 350 degrees. Beat remaining egg, then gently brush the egg over the tops and sides of rolls. Sprinkle with sea salt. Bake rolls until golden brown, 20 to 25 minutes, switching pan positions halfway through baking. Let cool in pans on a rack for 5 minutes. Then gently lift rolls out of the pan and serve warm or cool.




14 comments:

SaintTigerlily said...

It is cold out and I am up way too early. I need one of these, stat.

Julia said...

These look wonderful! I'd say a nice change from the standard biscuit that my mom usually makes....

Phoo-D said...

These look incredible! I often skip rolls at Thanksgiving and focus on the stuffing- but these are tempting me.

MichelleB said...

Wow. Just wow. I don't think I have seen anything more delicious looking in quite some time.

CookiePie said...

Ooooh - those are gorgeous - perfect for Thanksgiving!!

Bren said...

they look so darn chewy, i could eat a whole basket. niiice.

Bren said...

they look so darn chewy, i could eat a whole basket. niiice.

Cali said...

this is a really interesting idea... i've seen pull apart bread, but never thought about applying it to a roll. oooh, i may have to try this but with cinnamon rolls.

texasdeb said...

I will test out your theory these are doable without a stand mixer. That said, I am going to make these but SO not going to wait for Thanksgiving. There's enough other carby stuff for that feasty fest - I am going to make these sooner so they can rightfully hog the spotlight all for themselves. Many thanks.

texasdeb said...
This comment has been removed by the author.
LilSis said...

WOW!! Can you bake some of those, freeze them and ship them to me?? I'm afraid I don't own a stand mixer and all my rolling pins are out in my ceramics studio, so those are a little out of my league! They look amazing!

Me! said...

ooooh those look so good. i could totally eat the entire batch.

Mayberry Magpie said...

I can't believe I'm saying this, but these rolls look easy. Well, maybe not easy, but doable. NOT a pain in the ass.

Let me ask you this: if one were to CONTEMPLATE making them for Thanksgiving, how far advance could you make them?

tamilyn said...

Yum! I'm not a dill fan, but I'm sure I could do it without!