Light and Fluffy Pull Apart Rolls

Rosemary and Smoked Sea Salt

Garlic and Herb

Dilled Cheeze and Onion Pinwheels

Well, as promised here is the pull apart roll recipe from the Puy Lentil Soup post below. These are all absolutely gorgeous and are going in the same blog post here as they are all based on the same basic recipe.

It's such a versatile recipe and the possibilities are endless but these are a few I've made with it so far and loved. Their texture is just stunning, really light and fluffy,such a joy to tear them away from each other! (That sounds awful!) They are really easy too and I've been whipping these up to go with homemade soups and my son loves the garlic and herb ones as a snack after school ;-)

2013 edit - I also used this recipe to make these cute bunny rolls to go with our Easter dinner! Instructions below...

Rosemary and Smoked Sea Salt Pull Apart Rolls:

280g strong white bread flour

1 tsp sugar

1 sachet quick yeast (7g)

1 1/4 tsp smoked sea salt (or regular)

1 1/2 Tbsp olive oil

1 1/2 tsp dried rosemary

175ml warm water

Garlic and Herb Pull Apart Rolls:

280g strong white bread flour

1 tsp sugar

1 sachet quick yeast (7g)

1 1/4 tsp salt

1 1/2 Tbsp olive oil

1 tsp garlic powder

1/2 tsp mixed herbs

175ml warm water

Dilled Cheeze and Onion Pull Apart Pinwheels:

280g strong white bread flour

1 tsp sugar

1 1/4 tsp salt

1 1/2 Tbsp olive oil

1/2 + 1/8 tsp dried dillweed

175ml warm water

1 Tbsp dijon mustard

2 large spring onions, chopped

100g grated vegan melty mozzarella

In a large bowl or in the bowl of your mixer add the flour, salt, yeast, sugar and herbs and give it a whisk by hand. Add the water and olive oil and using the dough hook turn mixer on and knead for 10 minutes. Add more flour as needed if it looks too wet. Similarly if using your hands stir in the water and oil and mix until a dough forms. Turn out to a floured surface and knead for 10 minutes, adding flour as needed if it is too sticky.  Even when I use the mixer I remove the dough and hand knead a couple times just to get a feel of the dough and make sure it's not too sticky and feels smooth and elastic.

Grease a clean bowl with olive oil and place the smooth ball of dough in coating the surface of the dough with oil. Cover the bowl with cling film and leave in a warm place to double in bulk, about an hour.

Punch dough down and give it a couple of kneads. If you are NOT making the pinwheels shape the dough into a log and cut into 8 equal size pieces. Place these in a greased 7" high sided loose bottom cake pan, or something similar:

Preheat the oven to 220C then cover the pan with cling film and leave in a warm place to rise again, for about 20 - 30 minutes. They should puff up like this:

Remove the cling film and pop it in the oven for about 15 minutes or until golden brown on top, risen some more and sound hollow when you tap them.

Place on a wire rack to cool for 5 minutes then remove from the pan. As I used a loose bottom pan I place a can of beans underneath and slide the side down revealing the rolls.

While they are warm I like to then brush the whole top and sides with vegan butter to give them a nice glossy sheen (and great taste!)

See the difference? Beautiful glossy sheen there!

♥

If you are making the pinwheels follow the directions up to the first rising then punch down the dough and give it a couple of kneads. Now roll the dough out to a large rectangle, not too thin, about 1/2 inch thick, and spread with the dijon leaving an one inch border along a long edge. Sprinkle with the spring onion and most of the shredded cheeze. Roll it up by the long edge opposite the side with the bare edge. When you get to end pinch the sides together then slice the log into 8 equal size pieces.

Place these slices into a greased 8" cake pan, I didn't use a loose bottomed high sided pan here as they don't get as high as the other ones. Loosely cover with greased cling film and leave to rise in a warm place for 20 minutes:

Now you don't have to but I then sprinkled on some more of the cheeze:

Now pop them into a preheated 200C oven for about 20 - 30 minutes or until risen, golden and the cheeze has melted.

Carefully remove the whole pan of rolls onto a serving plate and serve warm!

To make the bunny rolls I followed the garlic and herb or rosemary version but kept them plain (omitted the herbs) as those flavours didn't go with our dinner. Follow the recipe until the first rising but shape into bunnies instead. I pulled rolled into an egg shape, pulled out a bit of dough at the back and twisted it into a tail and used scissors to snip the ears out (tip seen on Pinterest) then give them a pull to make longer ears, and used a toothpick to make the face.

 Bunnies incubating!

A lovely addition to the Easter table! For the rest of what we had for Easter dinner have a look at my daily blog here!

♥

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