Our Amazing Pull Apart Rolls would be the perfect addition for your Thanksgiving or Christmas dinner. They’re flaky, soft and buttery with a touch of sweetness, which in our opinion is everything an amazing pull apart roll should be! I developed this recipe from a couple of my bread recipes and have made these rolls twice, and they turned out so good I just had to share them with you.
Make the dough, let rise, knead, shape the dough into balls and let rise again. When the dough balls are double in bulk, place in a preheated 350 degrees F oven and bake for approximately 20 minutes, or until the tops are golden brown. Next, brush the hot rolls with melted butter.
Oh my, just look at those buttery, golden brown pull apart rolls! And as they cool, the butter magically soaks into the rolls and disappears!
Next, carefully put the hot buttery rolls onto a cooling rack. This first batch was taken to a dinner for our new community and they were gone in a minute. The second batch was made for Chelsea and Kenny, who were here visiting a little early for Thanksgiving, and they loved them too! We got to see our little grand-daughter, Laila. She’s so beautiful and we had a lot of fun while they were here.
You can see how light and flaky these pull apart rolls really are. Now, just getcha some butter (yes, just a little bit for the inside of the rolls) and enjoy! We sure hope you try our Amazing Pull Apart Rolls, and your family enjoys them with their Thanksgiving and Christmas dinners too! If you make them, please snap a picture and tag us @MySweetMission on social media. We’d love to see it!
- 1 1/2 cups milk
- 1 tablespoon butter
- 1 (1/4 ounce) packet dry active yeast (we used quick rise)
- 3 tablespoons granulated sugar
- 1 egg, room temperature and beaten
- 4 cups flour, unbleached or all-purpose
- 2 teaspoons salt, kosher or regular
- Ingredients for kneading & shaping:
- 1/3 - 1/2 cup flour, unbleached or all-purpose
- Ingredients for brushing on the hot rolls:
- 2 tablespoons melted butter
- Heat the milk and butter in the microwave until warm and the butter is melted, give it a stir. Add the sugar and yeast, stir again and set aside for a few minutes. Then add the room temperature beaten egg and stir again.
- Measure the flour and salt and whisk together in a bread container or mixing bowl. Add the milk/yeast/egg mixture to the dry ingredients and stir until thoroughly combined. Put the lid on (with a hole in the top) or leave one side open a little. Let rise about one (1) hour, or until double in bulk.
- Punch down the dough and flour the counter or a cutting board. Knead the dough for a couple minutes. Shape into twelve (12) rolls and place them in a greased 9" x 13" baking pan. Let rise about one (1) hour, or until double in bulk again.
- Preheat oven to 350 degrees F. Place the rolls in a preheated oven and bake for approximately 20 minutes, or until the tops of the rolls are golden brown.
- Remove from oven and brush the tops of the hot rolls with the melted butter. Use a large spatula to carefully lift the rolls out of the pan and place them on a cooling rack. Serve warm with butter, honey or jam or cool completely before storing in an airtight container or plastic bag.
To bring an egg to room temperature quickly: Gently place an egg in a cup of warm tap water, allow to sit for about 5 minutes.
This dough is a little wetter than most bread doughs, so the additional flour will help with the kneading and shaping.
For smooth rolls: Dust hands with flour well, pull the dough under to smooth the tops and pinch the bottoms of each dough ball.