Whole grain pull-apart rolls from Pastry Love: A Baker's Journal of Favorite Recipes (page 117) by Joanne Chang

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Notes about this recipe

  • Lepa on April 08, 2020

    These were okay but not great. We enjoyed them but I prefer a Parker House Roll.

  • Zosia on March 01, 2020

    These were light and fluffy and though they were good, didn't taste much like whole grain bread. The dough came together quickly in a stand mixer but it was slow to rise; I baked the buns after a 2-hour proof (22C/72F kitchen) even though they weren't quite ready but I couldn't wait longer. I brushed them with the leftover egg white and sprinkled them with salt just before baking. They were done in 20 minutes.

  • anya_sf on February 05, 2020

    The dough was fairly easy to mix by hand. In my cold kitchen, the rising time was longer. The rolls only took 20 minutes to bake. They're only about 1/4 whole wheat, so they baked up tender and fluffy. The salty butter topping was yummy.

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