Sunday night dinner.
To me there is something so comforting and awesome about Sunday night dinner.
Especially during the months towards the end of summer and through fall, when school starts back up and routines begin to form. I love routines and it is probably the only thing I liked about the start of the school year.
Well, I did love back to school shopping.
New notebooks, pencils and general school supplies makes me very excited. I think it is the organization part to it, I love being organized. Which is honestly so ironic since over the past few months I have been so unorganized.
Anyway, dinner on Sunday night at our house pretty much always has bread.
Beer bread, sourdough bread, homemade pitas and these rolls.
Oh and Sunday night football. I really love Sunday night football. Seriously, I am so excited.
These light, buttery pull apart rolls are everyone’s favorite.
They are doughy, soft and so good fresh out of the oven with a pat of butter. It’s pure comfort and they are also so good dipped into soups or stews too. Perfect for all the typical Sunday night meals.
The best part is how easy they are.
Just mix the dough with your mixer or by hand with a wooden spoon. Let the dough rise 30 minutes and divide into nine dough balls. Let rise fifteen more minutes, brush with butter and bake twenty minutes.
Hot fresh homemade dinner rolls ready in under two hours with very minimal work. That is what we all want on a Sunday, so I say SCORE!
You can even double the recipe and place a pan in the freezer for another time. Then all you have to do is defrost on the counter before dinner. Then just bake as directed.
Oh, and sometimes I like to brown the butter that goes into the dough. Ah huh, now that is crazy awesome too! Either way though, they are delicious and yes, everyone in your family will eat these. Even if they are whole wheat. Trust me, even my picky, picky brother requests these rolls almost every dinner.
They love them. I love them. You will love them!
Easy Fluffy Pull-Apart Whole Wheat Buttery Dinner Rolls
Yields: 9 rolls
- 1 3/4 cup whole wheat pastry flour or white whole wheat flour
- 1 cup all-purpose four
- 1 teaspoon kosher salt
- 1 cup very warm water, divided
- 2 1/4 teaspoons active dry yeast
- 2 tablespoons honey, divided
- 1 egg
- 4 tablespoons butter, melted
Combine 1/4 cup warm water, the yeast and 1 tablespoon honey in a small glass bowl. Stir to dissolve and let site 5 - 10 minutes or until water has risen and is light and foamy.
In the bowl off a stand mixer or other large bowl add the whole wheat pastry flour, all-purpose flour and salt.
In another bowl add the remaining 3/4 cup warm water, 1 tablespoon honey, the egg and 2 tablespoons melted butter. Stir to combine.
Add both water mixtures to the bowl with the flour. Using the dough hook (or a wooden spoon) knead the dough on medium speed for for about five minutes or until the dough comes together and begins to form into a ball. The dough will be very wet and sticky.
Remove the dough from the bowl and either rub the bowl with olive oil or spray with cooking spray. Return the dough to the bowl, cover and place in a warm place for 25 minutes.
After 25 minutes grease a square baking dish or pie plate (I used an 8x8 dish, but 9x9 would work too). Flour your hands and punch the dough down. Place the dough on a well floured surface and divide into 9 even balls. You may need to add more flour to prevent the dough from sticking, but try and use as little flour as possible. Place the balls in 3 even rows in the baking dish and cover the dish with with a damp towel or plastic wrap that has been sprayed with cooking spray (so the dough does not stick to the plastic wrap).
Preheat the oven to 400 degrees F.
Allow the rolls rise for 15 to 25 minutes or until the dough balls are round and popping out of the pan. Once the rolls are ready to go melt the remaining 2 tablespoons of butter and carefully brush the tops of the rolls with the butter. Bake the rolls in the middle of the oven for 20 to 15 minutes or until lightly browned on top. Remove and serve immediately with a pat of butter.
*To freeze the rolls before baking follow the directions through step 6. Cover the baking dish with a layer of foil and then another layer of plastic wrap. Place the dough in the freezer. To bake the rolls remove the dough from the freezer and allow to thaw completely. This will depend on how warm your house is, but generally 2 to 3 hours. Once the rolls have risen and are popping out of the pan bake as directed.
*The rolls can also be frozen once baked. Allow the rolls to cool completely and than place in a freezer-safe bag. Freeze.
The rolls can be left to de-thaw on the counter for 1 hour or in the microwave.
You guys, they are so fluffy. My mom the bread lover, kept trying to get one before I finished shooting. Can’t say I blame her.