Sink your teeth into these delectable Buttery Pull-Apart Rolls. They’re easy-to-make and loved by all! Perfect for any occasion, these pull-apart dinner rolls are a delight for the whole family!
This buttery pull apart rolls recipe is one that everyone will enjoy! They are buttery, fluffy and also fun to eat! I love serving these at Thanksgiving, Christmas and other gatherings I host because they are always a hit.
I’m convinced that food tastes much better when it’s fun to eat, too. That’s why pull-apart breads are the best—like my Potato Pull Apart Rolls, or Half and Half Pull Apart Rolls! Give them all a try and see what I mean!
Table of Contents
Recipe Ingredients
- Whole Milk: The warm whole milk adds a creamy richness, resulting in a tender, moist texture.
- Granulated Sugar: The granulated sugar adds sweetness and helps activate the yeast and promotes a golden-brown crust.
- Unsalted Butter: Room-temperature unsalted butter brings rich flavor and a silky texture.
See the recipe card for full information on ingredients and quantities.
Variations
- Butter Variation: Replace unsalted butter with extra virgin olive oil or vegetable oil for a healthier twist.
- Butter Herb and Cheese Mixture: Enhance the flavor of your Buttery Pull-Apart Rolls by incorporating fresh herbs into the butter. Mix finely chopped herbs like rosemary, thyme, or parsley into the softened or melted butter before brushing it onto the rolls. Add a dusting of grated Parmesan cheese to add an extra burst of flavor and texture.
How to Make Buttery Pull Apart Rolls
Step 1: In the bowl of a stand mixer fitted with the paddle attachment, add milk, sugar, egg, and egg yolk. Sprinkle the yeast over the top and allow it to sit until foamy, about 4-5 minutes.
Step 2: Add flour and kosher salt, and mix until combined, about 2 minutes. Switch to the dough hook and knead on low for 1 minute. Add 8 tablespoons of softened butter, 1 tablespoon at a time. Knead until the dough forms a soft, sticky ball, about 5 minutes.
Step 3: Place the dough in a large, well-greased bowl. Cover with plastic wrap and allow to rise until doubled, about 1 ½ hours. Punch the dough to deflate, then place onto a lightly floured surface. Divide the dough into 2 equal pieces. Using a rolling pin, roll the dough into two rectangles, about 14×16 inches in size.
Step 4: Using a pizza wheel or pastry wheel, cut each of the rectangles vertically into 6 strips (they should be short, about 14 inches in length), for a total of 12 strips. Using a pastry brush, butter the tops of all but two strips (you’ll use about 2 tablespoons of the melted butter). Stack 5 strips on top of each other, then place the unbuttered strip on top. Repeat with the remaining strips. Cut each stack into 6 equal squares for a total of 12 stacks.
Step 5: Place into a well-greased standard-size muffin tin, and cut side up. Cover with plastic wrap and allow to rise for 1 hour or until doubled in size.
Step 6: Preheat the oven to 350 degrees Fahrenheit (about 175 degrees Celsius).
Step 7: When the rolls have risen, remove the plastic wrap and place in the oven to bake for 18-22 minutes or until golden brown on the tops. Remove from the oven and brush with the remaining melted butter. Remove from the pan and serve while warm.
Expert Tips
- Properly Grease the Bowl: To prevent the dough from sticking, thoroughly grease the sides of the bowl with oil or butter before letting it rise. This will make it easier to handle and shape the dough later.
- Don’t Over-Flour: When rolling out the dough, use just enough flour to prevent sticking. Too much flour can make the dough dry and tough, affecting the rolls’ texture.
- Temperature Control: Preheat the oven to the correct temperature before baking. Using an oven thermometer ensures accurate temperatures, crucial for achieving the desired deep golden brown tops on your rolls.
Frequently Asked Questions
Yes, kneading is required for this recipe to develop the gluten, ensuring a chewy and airy texture. Use cooking spray on your hands or surfaces to prevent sticking and make the dough easier to handle.
The rolls should be golden brown on top and sound hollow when tapped. An instant-read thermometer can be used to check if the internal temperature is around 190°F (88°C).
Yes, you can prepare the dough and let it rise overnight in the refrigerator. Let the dough come to room temperature before shaping and baking the rolls.
Storage Info
To STORE Buttery Pull-Apart Rolls leftovers, place them in an airtight container at room temperature for up to 2 days. For longer storage, FREEZE them in a resealable plastic bag for up to 3 months.
To REHEAT, wrap them in foil and bake at 350°F (about 175°C) for 10-15 minutes, or microwave individually for 20-30 seconds until warmed through.
More Delicious Rolls to Try
Buttery Pull-Apart Rolls Recipe
Ingredients
- 3/4 cup milk - whole milk (warm – about 110 degrees)
- 1/4 cup granulated sugar
- 1 egg +1 egg yolk - lightly beaten
- 1 tbsp instant yeast
- 3 1/2 cup all purpose flour
- 1 3/4 tsp kosher sea salt
- 8 tablespoons unsalted butter - room temperature
- 4 tbsp salted butter - melted
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, add milk, sugar, egg, and egg yolk. Sprinkle the yeast over the top and allow it to sit until foamy, about 4-5 minutes.
- Add flour and kosher salt, and mix until combined, about 2 minutes. Switch to the dough hook and knead on low for 1 minute. Add 8 tablespoons of softened butter, 1 tablespoon at a time. Knead until the dough forms a soft, sticky ball, about 5 minutes.
- Place the dough in a large, well-greased bowl. Cover with plastic wrap and allow to rise until doubled, about 1 ½ hours. Punch the dough to deflate, then place onto a lightly floured surface. Divide the dough into 2 equal pieces. Using a rolling pin, roll the dough into two rectangles, about 14×16 inches in size.
- Using a pizza wheel or pastry wheel, cut each of the rectangles vertically into 6 strips (they should be short, about 14 inches in length), for a total of 12 strips. Using a pastry brush, butter the tops of all but two strips (you’ll use about 2 tablespoons of the melted butter). Stack 5 strips on top of each other, then place the unbuttered strip on top. Repeat with the remaining strips. Cut each stack into 6 equal squares for a total of 12 stacks.
- Place into a well-greased standard-size muffin tin, and cut side up. Cover with plastic wrap and allow to rise for 1 hour or until doubled in size.
- Preheat the oven to 350 degrees Fahrenheit (about 175 degrees Celsius).
- When the rolls have risen, remove the plastic wrap and place in the oven to bake for 18-22 minutes or until golden brown on the tops. Remove from the oven and brush with the remaining melted butter. Remove from the pan and serve while warm.
So soft and buttery, they tasted like they came from a bakery.
Love these rolls. Fairly easy and always a hit.