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!

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!

A basket of Buttery Pull-Apart Rolls

Easy to Make, Fun to Eat!

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!

Stacks of dough pieces used to make Pull-Apart Rolls

How to Make Pull Apart Rolls

DOUGH. 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. Knead until the dough forms a soft, sticky ball, about 5 minutes.

RISE. Place the dough in a large, well-greased bowl. Cover with plastic wrap and allow to rise until doubled, about 1 ½ hours.

ROLL. 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 14×16-inches in size.

CUT. 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?

RISE. 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.

BAKE. 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.

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 😉

Spreading butter on pull apart dinner rolls

Make Ahead & Freeze

If you want to cut down the time it takes to prepare these rolls the day you’re serving them (a handy trick for holidays especially), you can make the dough ahead of time and freeze it until you’re ready.

Let the rolls go through the first rise and then freeze them from there. I recommend putting your rolls in muffin tins and freezing for about 2 hours just like that in the freezer. After they’ve solidified, you can place all of them in a freezer safe ziploc bag and keep for 1 month.

When you want to serve them, remove your rolls from the freezer and place in a baking dish to rise until doubled in size. Then bake as normal.

A basket of butter fan rolls

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!!

For more delicious rolls, try:

Buttery Pull-Apart Rolls | lifemadesimplebakes.com

Buttery Pull Apart Rolls Recipe

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!
5 from 7 votes
Pin Rate
Course: Rolls
Cuisine: American
Prep Time: 1 hr 40 mins
Cook Time: 20 mins
Rise Time: 1 hr
Total Time: 3 hrs
Servings: 12 rolls
Calories: 268kcal
Print Recipe

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 12g | Calories: 268kcal | Carbohydrates: 33g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 46mg | Sodium: 387mg | Potassium: 74mg | Fiber: 1g | Sugar: 5g | Vitamin A: 399IU | Calcium: 28mg | Iron: 2mg

Like this Recipe?

Pin it now!

Pin It Now0Pin It Now0

Shop Online

Lil' Luna Products

See All Products

Want more inspiration?

More Recipes You'll Love

Orange Dinner Rolls

Total Time: 2 hours 50 minutes
4.84 from 6 votes

Potato Rolls

Total Time: 2 hours 40 minutes
4.8 from 5 votes

1 Hour Soft & Fluffy Dinner Rolls

Total Time: 1 hour
5 from 5 votes

Blueberry Crumble Muffins

Total Time: 40 minutes
5 from 4 votes

Crostini

Total Time: 20 minutes
5 from 3 votes

Easy Focaccia

Total Time: 3 hours 18 minutes
5 from 5 votes

About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments:

  1. These rolls are very delicious and fun to eat! My whole family loved them! I’m curious about the process of making the dough, though. Why is the softened butter incorporated at the end? The dough was so stiff and dry at first (when you mix in the flour and salt). It was really making my mixer grind. It also needed some extra TLC to work in those tablespoons of butter. I had to keep shoving my spatula into the bowl while it was mixing to help it along. Is this typical? I’m wondering if the dough would’ve been easier to have come together if the butter had been mixed in at the beginning, instead of the end. Also for those who are making this, it really does take a while for the dough to rise (when I try other recipes, it usually doesn’t take as long for the dough to rise as the recipe indicates). I had to take my son to a doctor’s appointment, and I was worried about the appointment taking too long, and the dough rising too much, but after an hour, it seemed like it hadn’t risen much at all. Even after the full 1 1/2 hours, it hadn’t risen much. (I decided to turn on the oven to 200 for a few minutes to create a warmer environment, which helped.) SO, just plan for the rising to take a long time. These are definitely a unique, delicious roll that’s fun to dip into soup.

    1. I did not have a stand mixer and the hand-held one I had did not have the required paddle attachment or the dough hook, so I did not use a mixer at all. Instead, I used a whisk to mix the ingredients at first, then switched to a sturdy wooden spoon to help the mixing along and then used my bare hands. I had no trouble. As to kneading the butter in, make sure the butter is soft – not melted, but soft. I placed a tablespoon of butter over the dough and fold the dough over it to incorporate fully. Repeat one tablespoon at a time until all the butter is incorporated.

      Letting the dough rise in a warm environment really helps.

  2. 5 stars
    What pretty rolls!! They look so soft!! I will have to try them! Got to have some kind of bread with our meals!!

  3. In step one, was I supposed to mix the milk, egg and sugar before sprinkling the yeast on top? It doesn’t say to mix it…but it does specify the proper attachment so I was unsure.