Soft Buttery Pull-Apart Dinner Rolls
- Dough
- 4 cups all-purpose flour, spooned and leveled (500 g), plus up to 1/4 cup more
- ¼ cup granulated sugar, 50 g
- 2 ¼ tsp instant yeast, 1 packet (7 g)
- 1 ½ tsp kosher salt
- 1 cup milk, warmed to 100 to 110°F (240 ml)
- ¼ cup warm water, 100 to 110°F (60 ml)
- 1 large egg, room temperature
- ⅜ cup unsalted butter, softened (85 g), plus more for the pan
- Topping
- 2 tbsp unsalted butter, melted
- flaky sea salt, for sprinkling (optional)
Soft Buttery Pull-Apart Dinner Rolls
- In the bowl of a stand mixer, whisk the flour, sugar, yeast and salt.
- Add the warm milk, warm water, egg and soft butter. Mix with the dough hook on low until a shaggy dough forms.
- Knead 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.
- Shape into a ball, place it in a greased bowl and cover. Let rise until doubled.
- Butter a 9x13-inch pan.
- Turn the dough onto a clean counter and cut it into 15 equal pieces with a bench scraper (about 60 g each if weighing).
Soft Buttery Pull-Apart Dinner Rolls
- 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.
- Arrange the balls in the pan in 3 rows of 5. Cover and let rise until puffy and touching.
- About 20 minutes before they are ready, heat the oven to 375°F (190°C).
- Bake until golden brown and a center roll reads 190°F on an instant-read thermometer.
- Brush the hot rolls with the melted butter and sprinkle with flaky salt, if using.
- Let the rolls cool in the pan a little before pulling them apart.