Pull Apart Rolls
These pull-apart rolls are a perfect balance of fluffy and buttery. With just a few simple ingredients, you’ll have golden, melt-in-your-mouth rolls ready to pair with any meal!
Pull Apart Rolls
These pull-apart rolls are soft, warm, and perfect for any meal.
They’re easy to make with just a few simple ingredients, and you can enjoy them fresh out of the oven.
Whether it’s dinner with the family or a special occasion, these rolls are always a hit.
Ingredients
All-purpose flour: Using regular all-purpose flour works perfectly.
Active dry yeast: Be sure to use fresh yeast and check the expiration date.
Warm milk: The milk should be warm to the touch, not too hot, so it doesn’t kill the yeast. About 110°F is ideal. We use whole milk, but any milk should work.
Granulated sugar: This helps feed the yeast and adds just a hint of sweetness.
Salt: Salt adds flavor and balances the sweetness of the sugar.
Egg: The egg helps give the rolls a rich, soft texture.
Unsalted butter: Melt it before mixing, and you can brush a bit of extra butter on top once the rolls are out of the oven for a shiny finish.
How to Make
Preheat the oven to 375°F.
In a medium bowl, combine the flour and salt.
In a separate mixing bowl, dissolve the yeast and sugar in warm milk.
Let it sit for 5-10 minutes until it becomes foamy.
Add the egg and melted butter to the yeast mixture, stirring until combined.
Slowly add the flour mixture to the wet ingredients and mix until the dough starts to come together.
Knead the dough on a lightly floured surface for 8-10 minutes, or until it becomes smooth and elastic.
Alternatively, you can use a stand mixer with a dough hook for 5-6 minutes.
Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Once the dough has risen, punch it down gently and divide it into 12 equal pieces.
Shape each piece into a ball and arrange them in a greased 9- or 10-inch round baking dish.
Cover the dough balls and let them rise again for 30-40 minutes, or until they are puffy and have filled out the baking dish.
Bake the rolls for 20-24 minutes, or until the tops are golden brown.
Once the rolls are done, brush them with melted butter before serving.
Leftovers/Storage
Store leftover rolls in an airtight container at room temperature for up to 3 days.
For longer storage, freeze the rolls by wrapping them tightly in plastic wrap and placing them in a freezer bag.
To reheat, wrap in foil and bake at 350°F for 10-15 minutes, or microwave for 20-30 seconds.
What to Serve with Pull Apart Rolls
Here are some of our favorites to serve with Pull Apart Rolls:
- Soup: These rolls are perfect alongside creamy soups like potato or tomato basil.
- Steak: The buttery, soft rolls pair wonderfully with a juicy, grilled steak.
- Salads: Serve them with a fresh salad for a light meal.
- Roast chicken: They pair great with roasted chicken.
- Pasta: A great side for pasta dishes, especially those with rich, tomato-based sauces.
F.A.Q.
Can I use instant yeast instead of active dry yeast?
Absolutely. Instant yeast can be used in place of active dry yeast without needing to proof it in warm milk. Just mix it directly into the flour and proceed as normal.
Is there a way to speed up the rise time?
If you’re in a rush, you can place the dough in a warm (not hot) oven with a bowl of hot water to create a steamy environment. This will help the dough rise faster. Just keep an eye on it to avoid overheating.
Can I make the dough the night before?
Yes! Prepare the dough, cover it tightly, and refrigerate it overnight. The dough will rise slowly in the fridge, and you can shape and bake the rolls the next day.
Pull Apart Rolls
Ingredients
- 3 ½ cups all-purpose flour
- 2 ¼ teaspoons active dry yeast 1 packet
- 1 cup warm milk about 110°F
- 2 Tablespoons granulated sugar
- 1 teaspoon salt
- 1 large egg
- 4 Tablespoons unsalted butter melted (plus more for brushing)
Instructions
- In a medium bowl, combine flour and salt.
- In a mixing bowl, dissolve yeast and sugar in warm milk. Let sit for 5–10 minutes, until foamy.
- Add the egg and melted butter to the yeast mixture and stir until mixed. Then, add the flour. Mix until dough comes together.
- Knead on a lightly floured surface for 8–10 minutes, or until smooth and elastic. (Or use a stand mixer with a dough hook for 5–6 minutes.)
- Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down dough and divide into 12 equal pieces. Shape into balls and arrange them in a greased 9- or 10-inch round baking dish.
- Cover and let rise again for 30–40 minutes, until rolls are puffy.
- Preheat oven to 375°F. Bake rolls for 20–24 minutes, until golden brown on top.
- Brush warm rolls with melted butter before serving.
Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you’ve used.
