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Dinner Rolls · Soft Pull-Apart

Soft Buttery Pull-Apart Dinner Rolls

Fluffy, rich rolls baked snug in one pan so they pull apart into tender pieces, then brushed with melted butter. Weighing the dough makes every roll the same size.

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Prep
30 min
Cook
22 min
Total
3 hr 10 min
Serves
15 · 15 rolls
Level
Medium

Ingredients

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)

Steps

  1. In the bowl of a stand mixer, whisk 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.
  3. 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.
  4. Shape into a ball, place it in a greased bowl and cover. Let rise until doubled.
  5. Butter 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.
  9. About 20 minutes before they are ready, heat the oven to 375°F (190°C).
  10. Bake until golden brown and a center roll reads 190°F on an instant-read thermometer.
  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.

Tip: Shape on an unfloured counter. A little stickiness gives the dough grip so the balls get tight and round.

Tip: 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.

Estimated nutrition per serving: 200 calories · protein 5 g · carbohydrates 30 g · fiber 1 g · sugars 4 g · fat 7 g (saturated 4.5 g) · sodium 190 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 9 of 9 ingredients.