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Barley-Malt Pull-Apart Rolls
Credit:
Martyn Thompson
Recipe Summary
prep: 30 mins
total: 2 hrs 30 mins
Yield: Serves 8 to 12
Ingredients
Ingredient Checklist
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
Gallery
Barley-Malt Pull-Apart Rolls
Credit:
Martyn Thompson
Recipe Summary
prep: 30 mins
total: 2 hrs 30 mins
Yield: Serves 8 to 12
Gallery
Barley-Malt Pull-Apart Rolls
Credit:
Martyn Thompson
Barley-Malt Pull-Apart Rolls
Credit:
Martyn Thompson
Barley-Malt Pull-Apart Rolls
Recipe Summary
prep: 30 mins
total: 2 hrs 30 mins
Yield: Serves 8 to 12
Recipe Summary
prep: 30 mins
total: 2 hrs 30 mins
Yield: Serves 8 to 12
prep: 30 mins
total: 2 hrs 30 mins
prep:
30 mins
total:
2 hrs 30 mins
Yield: Serves 8 to 12
Serves 8 to 12
Ingredients
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
Directions
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.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Barley-Malt Pull-Apart Rolls
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Reviews:
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All Reviews for Barley-Malt Pull-Apart Rolls
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
