Pull Apart Rolls

Today is one of those days. Mondays can be like that sometimes. So comfort food is on the menu. Right now there are warm rolls on my counter and a cake in the oven. I have been kind of obsessed with these rolls lately and I have made them twice in the last week. 

As I have mentioned before, I have trouble with carpal tunnel, which means that I only make no-knead bread recipes. This recipe is a bit more traditional than the Quick Yeast Rolls that I have shared with you before. And, they hold up pefectly for little sandwiches. Although they are best fresh out of the oven, they do keep a couple of days without getting too stale.

Pull Apart Rolls

2 ¼ tsp. active dry yeast (or a ¼ oz. packet)
1 ½ cups warm water (110º)
2 Tbsp. sugar
2 Tbsp. melted butter
1 ½ tsp. salt
1 ½ cups white whole wheat flour
2 ½ cups all purpose flour
2 Tbsp. melted butter

Dissolve yeast in warm water along with the sugar, melted butter, and salt. Let sit for 10 minutes. Stir in flour. (The dough should pull away from the sides of the bowl and form a ball.) Cover and let rise until doubled, about 45-60 minutes. 

Punch down dough and on a floured surface shape into 18 rolls. Place rolls in a greased 9X13 pan. Cover and let rise again until doubled, about 45-60 minutes.

Uncover and bake at 400º for 15-20 minutes or until golden. Brush with melted butter.

This recipe was adapted from the one found here at food.com.

This post has been linked to Mop It Up Mondays.