Buttery Pull-Apart Rolls
These buttery pull-apart rolls are perfect for any occasion! Not only are they easy to make, but they’re fun to eat. Kids and adults alike will love these!
If you’re anything like me, you have to have homemade rolls for Thanksgiving, and they have to be good! I may not be a pro when it comes to bread making, but rolls, they’re a different story. I’ve got a variety of recipes here on the blog and they’re all amazing. This year I thought I’d share a recent favorite. We tried these rolls once and were immediately hooked (and made them twice since then)! They’re buttery, crisp on the edges and ultra soft in the centers. Everyone loved that you could pull them apart and enjoy them one layer at a time. My kids went nuts!
I found this recipe in one of my America’s Test Kitchen magazines and slightly altered the method. Everything came out tasting even better than I had expected. And for those of you wondering, they’re not difficult to make. If you can make round dinner rolls or shape crescent rolls, you can definitely make these!
You’ll divide the dough into to equal portions, then roll them into two large rectangles. From there, grab a pizza wheel and cut the rectangles into 6 strips each. Butter 5 of the strips, stack them on top of each other, then place the unbuttered strip on top. Repeat. Cut each stack into 6 pieces, then place into a muffin tin. That’s it! Not too complicated, right?
The rolls will rise and fan out all on their own. It’s kind of magical… at least it was for our 4 & 2 year old. They’ll get nice and golden brown on the top and will stay soft and buttery in the centers. Pulling them apart is oddly gratifying. Trust me on this one 😉
These rolls are best served warm from the oven. Mmmmm. They’re totally irresistible! If you plan on serving these at a holiday dinner you may want to double the recipe, because they’ll be gone in the blink of an eye!! Next up- using this base for more delicious rolls. I’m thinking orange rolls or cinnamon rolls. What do you think?!
Buttery Pull Apart Rolls Recipe
- 3/4 cup 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 tbsp unsalted butter - room temperature
- 4 tbsp salted butter - melted
- In the bowl of a stand mixer fitted with the paddle attachment, add milk, sugar, egg and egg yolk. Sprinkle the yeast over top and allow it to sit until foamy, about 4-5 minutes.
- Add flour and salt, 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 1/2 hours. Punch dough to deflate, then place onto a lightly floured surface. Divide dough into 2 equal pieces. Using a rolling pin, roll the dough into two rectangles, about 14x16-inches in size.
- Using a pizza wheel or pastry wheel, cut each of the rectangles vertically into 6 strips (they should be short or 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, cut side up. Cover with plastic wrap and allow to rise for 1 hour or until doubled in size.
- Preheat oven to 350 degrees.
- When the rolls have risen, remove 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.