{Recipe: 1 Hour Pull-Apart Bread}

imageIf you follow me on Instagram, you’d know that I’ve been on a chigiri pan roll over the past couple of months. ‘Chigiri pan’ means pull-apart bread in Japanese, and while there are plenty of specific chigiri pan recipes out there, they’re essentially two things: (1) soft and fluffy dinner rolls / pull-apart bread (sometimes with fillings); and (2) super kawaii(cute).

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Given that I have two bread-nomming littles who share the same carb-lovin’ genes as their momma (I’m sure the 3rd will hop onto the bandwagon in no time), but with the added twist of time constraints (refer to aforementioned 3), and an egg and honey sensitivity thrown in there somewhere, I had to give my previously go-to 40 minute bread recipe a pass, but still needed something under an hour.

So if you’re in a rush, and have an egg allergy in the household, or just simply ran out of eggs, here’s a fuss-free and forgivable recipe to try out!

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1 Hour Pull-Apart Bread
(makes 9-12 buns; Adapted from here)

3/4 cups warm water
1/2 tablespoon instant yeast
1 tablespoon raw / demerara sugar
1 tablespoon virgin coconut oil
1/2 teaspoon sea salt
1 1/2 – 2 cups all-purpose flour (refer to notes)

In a large mixing bowl, stir together the dry ingredients (use only 1 1/2 cups of flour). Then add in the wet ingredients, mixing well to incorporate. The dough should come together, but will be very sticky. Add in the remaining flour 1 – 2 tablespoons at a time, kneading well each time, until the dough is manageable, is no longer sticky, and has a smooth even consistency. (I usually use about 1 3/4 cups flour in total.)

Lightly oil the bowl, and cover with plastic wrap. Let rise in a warm place until doubled in volume, about 20 minutes. Punch the dough down, and shape into 12 equal rolls. (If you’re making chigiri pan, divide dough into 10 buns, place 3 x 3 rolls into the pan, and use the 10th roll for features.)

Cover the shaped rolls in the pan with plastic wrap, and leave to rise while your oven is preheating to 400 degrees F (200 degrees C) – about 15 minutes. If you want an even more golden color to the rolls, brush them with a little melted butter before baking. Bake for 13-15 minutes in the preheated oven, or until golden brown. Serve warm and enjoy!

Notes:-

  1. You can adjust and experiment with the flour types to your desired texture and taste. My favourite is 1 cup unbleached all-purpose flour, 1/2 cup bread flour, and 1/4 cup wholewheat flour. Using 100% bread flour will make the dough chewy, and more suitable for cinnamon rolls.
  2. You don’t have to use all 2 cups of the flour. If the dough is too dry, the resulting rolls will be too heavy and dense.
  3. If adding chocolate chips, raisins or any dried fruits, add them in together with the dried ingredients at the first step.
  4. If adding in any fillings, do so before the second rise, i.e. when you’re shaping the rolls.

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