Soft Buttery Pull-Apart Dinner Rolls

Steps

1. In the bowl of a stand mixer,

   whisk (how to whisk)

   Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoid

   the flour, sugar, yeast and salt.
2. Add the warm milk, warm water, egg and soft butter. Mix with the dough hook on low until a shaggy dough forms.
   ⏱ Mix: 2 min
3. Knead (how to knead)

   Knead Work bread dough by pressing, folding and turning it to build the gluten that gives bread its chew. 1. Turn the dough onto a lightly floured counter.2. Push it away from you with the heel of your hand.3. Fold it back over itself toward you.4. Turn it a quarter turn and repeat, in a steady rhythm.5. Add flour only a little at a time, if it really sticks.6. In a stand mixer, use the dough hook on medium-low. Done when: The dough is smooth and springs back when poked; a small piece stretches thin enough to see light through (8 to 10 minutes by hand). How to knead bread dough: mistakes to avoid

   on medium-low until smooth, soft and slightly tacky. If it is still sticking to the bottom after 4 minutes, add flour 1 tablespoon at a time.
   ⏱ Knead: 7 min
4. Shape into a ball, place it in a greased bowl and cover. Let

   rise (how to proof (let rise))

   Proof (let rise) Let yeast dough sit somewhere warm while the yeast makes gas and the dough grows. 1. Put the dough in a lightly oiled bowl and cover it with plastic wrap or a damp towel.2. Leave it somewhere warm and draft-free, about 75 to 80°F (an oven with only the light on works).3. For a second rise, shape the dough, put it in its pan and cover it again.4. Check it by size and feel, not just the clock. Done when: First rise: doubled in size. Second rise: puffy, and a fingertip poke springs back slowly and leaves a small dent. How to proof bread dough (let it rise): mistakes to avoid

   until doubled.
   ⏱ First rise: 1 hr 15 min
5. Butter (how to grease and flour a pan)

   Grease and flour a pan Coat a pan with fat (and sometimes flour) so baked goods release cleanly. 1. Rub a thin layer of soft butter or shortening into every corner with a paper towel, or use baking spray.2. For cakes, add a spoonful of flour, tilt and tap the pan until it is coated.3. Turn the pan over and tap out the extra flour.4. For chocolate cakes, use cocoa instead of flour so there is no white film. Done when: Every surface, corners included, is lightly coated with no bare spots or thick clumps. How to grease and flour a baking pan: mistakes to avoid

   a 9x13-inch pan.
6. Turn the dough onto a clean counter and cut it into 15 equal pieces with a bench scraper (about 60 g each if weighing).
7. Shape each piece into a smooth ball: cup your hand over it and roll it in small circles against the unfloured counter until the top is tight.
8. Arrange the balls in the pan in 3 rows of 5. Cover and let rise until puffy and touching.
   ⏱ Second rise: 45 min
9. About 20 minutes before they are ready, heat the oven to 375°F (190°C).
   375°F
10. Bake until golden brown and a center roll reads 190°F on an instant-read thermometer.
    375°F⏱ Bake: 22 min
11. Brush the hot rolls with the melted butter and sprinkle with flaky salt, if using.
12. Let the rolls cool in the pan a little before pulling them apart.
    ⏱ Cool: 10 min

Tap an underlined word for how to do it, or see all techniques.

Tips

• Shape on an unfloured counter. A little stickiness gives the dough grip so the balls get tight and round.
• Rolls in the middle bake last; test one of those for doneness.

Storage

Wrap cooled rolls and keep at room temperature up to 3 days. Rewarm wrapped in foil at 300°F for 10 minutes.

Make ahead

After shaping, cover the pan and refrigerate up to 18 hours. Let the rolls sit out about 1 hour to puff, then bake. Baked rolls freeze up to 2 months.

How long leftovers keep, and freezing and reheating: leftovers and storage.