These barley malt pull-apart rolls are soft, fluffy, and full of a delicate malt flavor, the kind of bread that disappears fast at any holiday table.
If you love baking rolls for the holidays, you will also want to try my Savory Corn Rolls, No-Knead Dinner Rolls, and Kalács Hungarian Nut Roll.
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Thanksgiving is my favorite holiday, and honestly the side dishes and the bread are what I look forward to just as much as the turkey. I bake a batch of these every year, and the flavor is addictive enough that I usually end up making a second one. This version is adapted from a Martha Stewart recipe.
Why you'll love this pull-apart bread
- A great way to enjoy the unique, slightly sweet flavor of barley malt.
- Tender and fluffy, with an irresistible malty aroma while baking.
- Made with only a few simple ingredients.
- Perfect for a Thanksgiving table, but easy enough for any holiday dinner.
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!
What ingredients do you need for these pull apart rolls?
- active dry yeast
- warm water
- barley malt syrup
- flour
- salt
- buttermilk
- unsalted butter
What is Barley Malt Syrup?
Barley malt syrup is an unrefined sweetener processed by extraction from sprouted, i.e., malted, barley, containing approximately 65 percent maltose, 30 percent complex carbohydrate, 3% protein. Malt syrup is dark brown, thick and sticky, and possesses a strong distinctive flavor described as "malty".
How to make Barley Malt Pull-Apart Rolls
Sprinkle yeast over warm water in a large bowl. Let stand until foamy, about 5 minutes.
Transfer dough to a large bowl brushed with butter, turning to coat. Preheat oven to 400 degrees. Whisk together remaining 1 tablespoon each malt syrup and butter in a small bowl; brush over top of dough.
Can you substitute Molasses for Barley Malt Syrup?
For other uses one cup of molasses has to be replaced with 1.5 cups of brown sugar. This is also a popular alternative to molasses, and has to be used in one-to-one ratio. If your recipe calls for a cup of molasses, replace it with a cup of pure maple syrup.
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!
FAQ'S
Yes, you can substitute honey or molasses for the barley malt syrup in this recipe if desired.
Yes, you can freeze them after baking and allow to cool completely before wrapping tightly in plastic wrap and placing in an airtight container or zip-top bag. When ready to eat, thaw at room temperature or in the refrigerator and reheat before serving.
Yes, you can use active dry yeast in this recipe with one adjustment - increase the initial rise time by 10-15 minutes.
These pull apart rolls should be stored in an airtight container at room temperature for up to 3 days. You can also store them in the refrigerator for up to 5 days or freeze them for up to 2 months. If frozen, thaw at room temperature and reheat before serving.
More posts like this:
- Savory Corn Rolls
- No-Knead Dinner Rolls
- Kalács-Hungarian Nut Roll
- Braided Italian Easter Bread-Pane di Pasqua
Recipe from Martha Stewart
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Barley Malt Pull-Apart Loaves
Equipment
Ingredients
- 1 ¼ teaspoons active dry yeast from 1 envelope
- ¼ cup warm water 110 degrees
- 1 tablespoon plus 2 teaspoons barley-malt syrup
- 2 ½ cups all-purpose flour plus more for dusting
- 1 ½ teaspoons coarse salt
- ⅔ cup buttermilk room temperature
- ½ stick unsalted butter melted and allowed to cool, plus more for brushing
- Flaky sea salt such as Maldon, for sprinkling
Instructions
- 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.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Substitution: molasses can replace the barley malt syrup at roughly a 1:1 ratio, with a less malty, slightly more bitter flavor.
- Yeast: if using instant yeast instead of active dry, mix it directly into the flour and skip the foaming step.
- Storage: keep at room temperature up to 2 days, or freeze up to 2 months.
- Nutrition: is an estimate for the whole loaf and will vary depending on the exact ingredients used.
Nutrition
Some other Biscuits and Rolls from the Twelve Loaves bakers that would fit in nicely at any Thanksgiving table.
- Barley Malt Pull-Apart Loaves from Savoring Italy
- Buttermilk-Black Garlic Biscuits from Culinary Adventures with Camilla
- Buttermilk Pan Rolls from All Roads Lead to the Kitchen
- Parker House Rolls from Karen's Kitchen Stories
- Pumpkin Buttermilk Biscuits from The Redhead Baker
- Sweet Garlic Rolls from Kudos Kitchen by Renee
Barley malt pull apart loaves looks delicious I am going to make it again. Perfect treat.
These pull-apart loaves were absolutely delicious! Mine turned out wonderfully soft and fluffy, and I loved the subtle sweetness.
Loved making and having this pull-apart bread; its soft, fluffy texture and irresistible malty flavor are so tempting, and everyone at home keeps coming back for more. It's a new favorite in our home!
My family loved these pull-apart rolls! They were super soft and so yummy!
I loved how soft and flavorful these loaves turned out. The barley malt gives the bread a wonderful depth, and pulling the pieces apart while they were still warm was especially fun.