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Pull-apart rolls

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Pull-apart rolls, 25% white whole wheat

Created in this Craftsy class

Artisan Bread Making taught by Peter Reinhart

Instructor and author Peter Reinhart's fresh perspective on bread-making goes beyond the recipes and raises your baking skills to another level.

Other projects made as part of this class:

Food & Cooking
Bread Making Fun
View all class projects »

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Here are some details about my project:
Category Food & Cooking
Ingredient Grains
Method Bake
Paul Dubois on

Share a little about the ingredients and techniques used to create this dish/item. bread flour, salt, agave syrup, veg. oil, instant yeast, milk & buttermilk, eggs Recipe from Bread Baker's Apprentice, the white bread version II made as 2 oz rolls. Substituted about 25% white whole wheat.

Paul Dubois on

What are you most proud of? My friend David helped me scale the rolls so they all came out the same size.

Paul Dubois on

What advice would you give someone starting this project? Check temp on innermost rolls, they will not get done as fast. Lower heat if too brown but center ones not done.

Paul Dubois on