I started with cheesy pizza pull apart rolls and everybody liked them. The pizza pull apart rolls are really great, however, I wanted to make it more flavorful. I further made Cheese Garlic pull apart. This pull apart was is a huge hit in my house. The perfect blend of cheese and garlic makes this bread special. However, I now wanted to find ways to reduce the amount of cheese that goes into it.
Keeping the easy pull apart bread in mind, I was trying to contemplate a healthy version of pull apart bread. My search ended with a recipe of masala Pav on Tarla Dalal’s blog. I mean the masala bun concept did stuck in my mind, but I wanted something that is dry and works as a tea time snack.
Factors I was considering in my next experiment were:
- A recipe that should be as easy as easy pull apart bread recipe.
- Should work as a snack item and easy to eat.
- Should be healthy i.e. either no all-purpose flour or reduced amount of all-purpose flour.
- No sugar i.e. if it is a pull apart bread, it should be a savory pull apart bread.
- No cheese, strictly.
- Small portion size, just like mini bread rolls.
Using all the permutation and combination, I finally decided to make mini pull apart buns.
How to make pull apart bread
Pull apart bread is a bundle of flavors. These pull apart buns have rich butter flavor and Sprig spice that makes it totally divine. What about the factors I kept in my mind. Well, they are all intact. I made recipe for pull apart bread, hence easy to eat. Just pull your roll and eat it. Completely dry, small portion size, easy to eat, and works great for tea time snacks.
Made it with 50% whole wheat hence healthier. Just in case you want to try this recipe with 100% whole wheat, add 2 tbs of water extra. You may like to refer to my 100% whole wheat burger buns recipe for reference. I would not recommend you to try 100% whole wheat pull apart bread variant, if you are new to baking.
No sugar except of 1 tsp for yeast activation. No cheese at all. Just the savory pull apart bread. The bread extracts its flavor from butter and the Sprig Italian spice blend. Sprig spice made this bread as my best pull apart bread so far.
All right mission accomplished. Over to Ingredients.
|Whole wheat flour||125 gm|
|All-purpose flour||125 gm|
|Active dry yeast||3 gm|
|Organic Sugar||1 tsp|
|SPRIG spice||2 tbs|
|Total Calories||1256 Calories|
|Total Servings||6 servings|
|Calories per Serving||209.33 per serving|
Disclaimer: The calories count mentioned above has been calculated using Google as a reference point. The count could differ depending on type and quality of ingredient you are using. Sonlicious does not guarantee in the accuracy of these calculations.
In a bowl, take lukewarm water. Add sugar and yeast to it. Stir it and keep aside until yeast froths. I always recommend not to move to next step until yeast froths. To active yeast, water temperature plays an important role. It should neither be too cold nor too hot. Cold water will not let the yeast activate and hot water will kill the yeast. 36-40 °C is an ideal temperature of water to activate yeast.
In another bowl, take whole wheat flour, all purpose flour and salt. Mix all the dry ingredients well.
Add activated yeast solution to the flour and start kneading the dough by adding water, little at a time. Every flour has different absorption capacity. Water quantity totally depends upon the quality of flour you are using. For this recipe we need softer dough (little softer than regular Chapati dough), so adjust the water amount accordingly.
Add 1 tablespoon of oil and continue to knead the dough until it becomes smooth, soft and non-sticky. Place the dough in a greased bowl and cover it with cling wrap or kitchen towel. Place the bowl at any warm and dry place until dough doubles in volume.
Time taken by the dough to rise depends upon the weather and quality of yeast as well. I used active dry yeast and as per Pune weather it took 40 minutes to the dough to doubles in volume (First rise).
Once dough doubles in volume, punch it and divide it into 18 equal parts. Shape each part into ball and arrange all the dough balls into a greased baking tin.
In a bowl take melted butter and add 2 tablespoons of SPRIG spice mix it well. I liked the aroma and flavour of this spice. What I liked most about the spice is, it is not into powdered form. It is coarsely grounded.
Spread the prepared mixture of butter and spice evenly on shaped dough balls. Let the shaped bread dough rest for another 30 minutes or until doubles in volume.
Meanwhile preheat the oven at 200 °C for 10 minutes.
Once shaped bread dough doubles in volume, bake it in preheated oven at 200 °C for 25 minutes. If are using microwave convection, bake the bread at 180 °C for 20 minutes.
If you feel the bread is browning fast then cover it with aluminium foil and continue to bake. After 25 minutes, take the baking tin out from oven.
Let the bread rest for 5 minutes in tin after baking and then de-mould it. Let the Pull part bread rest of a wired rack for some time.
Spicy, spongy and soft pull apart bread is ready to serve. Utterly buttery delicious bread is a big hit at my home.
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