Barley Malt Pull-Apart Loaves are made with barley malt syrup and are perfect for Thanksgiving dinner. Soft, fluffy with a delicate malt flavor. These rolls are always a hit during the holidays!
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!
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 a one-to-one ratio. If your recipe calls for a cup of molasses, replace it with a cup of pure maple syrup.
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!
Barley Malt Pull-Apart Loaves
- 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.