Whole Wheat Pull Apart Yeast Rolls

Whole Wheat Pull Apart Yeast Rolls

When I first read this recipe, I didn’t understand what the instructions meant.  Once I started performing the actions, they made perfect sense.  I’m glad I take pictures, because I’d probably explain the process to you in circles!  These rolls were light and wonderful – a perfect compliment to our Thanksgiving feast – or any feast for that matter!


1 package active dry yeast (or 2¼ tsp yeast)
1 cup warm water (105º-110º degrees F)
½ cup butter
3-3½ cups whole wheat flour
2 TBS sugar
1½ tsp salt
oil to grease the bowl for rising and the muffin tins.


stand mixer with dough hook (if you’re not going to knead by hand)
measuring cups/spoons
muffin tin
method by which you will melt butter (either glass bowl and microwave or a saucepan)
pizza cutter or sharp knife


Fill mixing bowl with hot water and dump out the water to warm the bowl.

Melt the butter.


Dissolve the yeast in warmed mixing bowl in the water.

Add ¼ cups of the melted butter, flour, sugar, and salt.

Mix 1 minute on speed 2 (or stir) until well blended.

Continuing on speed 2, continue to add flour, ½ cup at a time, until the dough starts to clean the sides of the bowl.

Mix (or knead) for 2 more minutes (or 10) or until smooth and elastic.

Place in greased bowl.  Turn to coat it all in oil.  Cover and let rise for 1 hour or until doubled in bulk.

Put on lightly floured surface.

Roll out into a 12×9 inch rectangle.

Brush with the remaining ¼ cup of butter.  Cut into 6 strips.

Stack the strips together.  While stacked, cut into 12 pieces.

Place into greased muffin tins, cut side up.

Cover and let rise about 45 minutes.

While they’re rising, preheat oven to 400° degrees F.

Bake for 15 to 20 minutes or until nicely browned.

Remove immediately from pans.


12 rolls

Low in sodium
No Trans Fats

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?


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