There is no way that it is already the 3rd day of November! Where in the world did the last 2 months go?!? I'm just now getting into my groove of making pumpkin recipes, and now it's full speed ahead with Thanksgiving and Christmas!
I don't know about you, but Thanksgiving is a favorite holiday of mine. It is a day to be thankful and be with friends and family sharing a wonderful meal. And for me, it's not just about the turkey. I have to say, the side dishes are a favorite part of the meal! Then there is the bread!
Ahhhh...the BREAD! You know where this is going: it's a new #TwelveLoaves month event and this one is all about Thanksgiving Biscuits and Rolls! Yippee! I baked these barley malt pull-apart rolls and will be baking them again on Thanksgiving! They are flaky and wonderful. The flavor is slightly addictive, so you may want to bake two batches!
#TwelveLoaves is a monthly bread baking party created by Lora from Savoring Italy and runs smoothly with the help of Heather of All Roads Lead to the Kitchen, and the rest of our fabulous bakers.
This month we are baking Biscuits and Rolls that would fit in nicely at any Thanksgiving table.
Barley Malt Pull-Apart Loaves from Cake Duchess
Buttermilk-Black Garlic Biscuits from Culinary Adventures with Camilla
Buttermilk Pan Rolls from All Roads Lead to the Kitchen
Crusty European-Style Hard Rolls from A Shaggy Dough Story
Herb-Topped Sweet Potato Biscuits from Hostess At Heart
Parker House Rolls from Karen's Kitchen Stories
Pumpkin Buttermilk Biscuits from The Redhead Baker
Simple Homemade Rolls from Basic N Delicious
Sweet Garlic Rolls from Kudos Kitchen by Renee
I have been having fun exploring different ideas of what to bake for the holidays. There are some new ideas I'd love to try. I don't know about you, but I find I have a list of things that I must make and then time slips and I end up making reliable recipes that are stress-free! Maybe I can plan a little better this year to change things up a bit!
Some notes on this recipe: If you are looking for a bread recipe to make to impress your friends during the holidays, this is the one! It is not that difficult to make. If you don't want to use your stand mixer with dough hook, you could mix by hand. Either way, you are still kneading the dough after you mix it. They have this sort of burnt sugar flavor from the barley malt and it is not too sweet. I didn't have Maldon salt and used a different salt to sprinkle on top, so it is a little sweet and salty. And you can taste the barley malt in the dough, which I think is a fantastic flavor! You can find barley malt syrup at a heath food store and it's lovely to cook and bake with. I did make this fruit malt loaf recently for another #TwelveLoaves event, and it was loved by all! I found as I was mixing the butter and barley malt syrup to brush on top it was a little thick. I did start to brush the thicker version on and a couple of the rolls (those are the darker ones in the photos) and then thinned it out with a little water. Do keep an eye on the rolls during the last 7 minutes as they can get dark from the syrup. Tent with foil if you notice it.
Slightly adapted from Martha Stewart
Barley Malt Pull-Apart Loaves
Prep Time: approx 1 1/2 hours
Cook Time: about 15-18 minutes
Ingredients (12 rolls)
- 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
- 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
Sprinkle yeast over warm water in a large bowl (I used the bowl of my mixer with the dough hook). Let stand until foamy, about 5 minutes. Whisk in 2 teaspoons malt syrup until smooth. Add in the flour, coarse salt, buttermilk, and 3 tablespoons butter. Mix the dough until combined.
Turn the dough out onto a lightly floured bread board (or clean counter) and knead until smooth and elastic Shape the dough into a ball.
Place the dough right side down into a large, buttered (or oiled) bowl, then, turn right-side-up.
Cover with plastic wrap and allow to rise for about 1 hour. Remove the dough after the rising
Preheat oven to 400 degrees. Punch down dough.
Turn dough out onto a well-floured work surface. With floured hands, roll dough into a thick log. Cut into 12 equal pieces (my pieces weighed about 50 g each).
Brush a 9-by-9-inch baking pan with butter or line with parchment paper and then brush with butter.
One at a time, flatten each piece of dough, then fold edges toward the center, pressing to secure, until a smooth ball forms. Place dough balls in prepared baking pan, smooth side up (you should have 3 rows of 4 in a 9×9 pan). Cover loosely with plastic wrap, and let rise in a warm place until doubled in bulk, 30 to 40 minutes. (Alternatively, refrigerate, at least 4 hours and up to 1 day.)
Preheat oven to 400 degrees. Remove plastic wrap; brush rolls with butter.
Whisk together remaining 1 tablespoon each malt syrup and butter in a small bowl; brush over top of dough (I added a little bit of water, as the malt syrup was too thick).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.