Skillet Pull Apart Whole Wheat Buns (With Cheese Dip)

5 from 4 votes

Skillet Pull Apart Whole Wheat Buns (With Cheese Dip)

Get excited and happy with these healthy skillet pull apart whole wheat buns that come with cheese spinach dip! Super fluffy and soft buns with 100% whole wheat flour. Perfect snack for a small family or group of friends. Do try!

Prep Time40

Cook Time30

Proofing Time2

Servings:

Author: Bea & Marco

Ingredients

The Buns

2 ½ cup whole wheat flour (325 g)
2 ¼ teaspoon instant yeast (7 g)
1 teaspoon salt
1 tablespoon honey (20 g)
2 large eggs , room temperature
½ cup full fat warm milk (125 ml)
⅓ cup unsalted butter (75 g), soften in cubes

The Filling

1 tablespoon red curry paste , I use strong spicy paste
2 oz cream cheese (55 g), room temperature
2 oz frozen spinach (55 g), thawed
⅔ cup shredded parmesan (55 g), room temperature
1 cup shredded mozzarella (100 g) , room temperature

Topping

1 egg , beaten for egg wash
some white and black sesame seeds

Instructions

The Buns

Add all ingredients except butter, into a standing mixer bowl. Using a hook attachment, mix to incorporate and then knead for 10 minutes. Now add the butter bit by bit until everything is well mixed and then continue to knead for another 10 minutes. The dough will be sticky.
Scrape the dough into a greased bowl using a silicon scrapper. Cover the bowl tightly and leave at room temperature until the dough rises double its size.

The Filling

Add red curry paste, cream cheese into a bowl and mix well using a spatula. Then add the rest of the ingredients and mix until everything is well incorporated. Set aside at room temperature.

Assembling & Baking

Preheat oven at 350ºF (175ºC) using conventional mode, upper and lower heat. Grease a 10 ¼ inch iron cast skillet with some butter. Grease also the bottom and side of a 6 inch (15 cm) cake pan. Set aside.
Once risen, place dough on a working surface and lightly knead into a log. Divide it evenly into 12 pieces and form each piece into a ball. Place the balls inside the skillet, touching the side and creating an empty space in the middle. Gently place the cake pan in it.
Cover with a kitchen cloth and leave for 30 minutes or until the buns have puffed a bit. Remove the cake pan and pour the filling in its place. Finally brush the buns with some egg wash and then sprinkle both sesame seeds on top.
Bake on lower ⅔ rack for 30 minutes or until the buns look golden brown and fully cooked. Remove from the oven and serve immediately.

Notes

Use spoon and level method (for cup measurement)
Use portable oven thermometer (like this one) for a more precise temperature reading (I use it too)
Refer to my post above for tips and substitutions

Nutrition