Pull Apart Butter Rolls

Pull Apart Butter Rolls

If you’re looking for a classic dinner roll recipe, this recipe is for you! These rolls are buttery, soft, fluffy, and absolutely delicious when eaten warm from the oven. I love any sort of homemade bread, and these buns are no exception. They are perfect to serve with Sunday dinner, or with a bowl of homemade beef stew. They’re not hard to make, and I’m guessing you could freeze the unbaked rolls to bake in the future. If they look a little flat in my pictures, it’s because I used a 9” pan instead of an 8”, but either way they bake up nice and fluffy. Give these a try and let me know if they live up to your idea of a classic dinner roll!

Pull Apart Butter Rolls

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Pull Apart Butter Rolls

Yield: 16 rolls

Ingredients:

3 1/2 cups All-Purpose Flour
2 teaspoons instant yeast
1/4 cup instant potato flakes
3 tablespoons nonfat dry milk
2 tablespoons sugar
1 1/2 teaspoons salt
4 tablespoons soft butter
2/3 cup lukewarm water
1/2 cup lukewarm milk

Topping
2 tablespoons melted butter

Directions:

Mix together all of the ingredients (except the butter for the topping) in a large bowl and knead, using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough. Place the dough in a lightly greased bowl, cover and let rise for 60 to 90 minutes, until almost doubled in size.

Gently deflate the dough, and transfer to a lightly greased work surface. Divide the dough into 16 equal pieces and form each piece into a smooth, round ball. Lightly grease two 8" round cake pans and place 8 buns in each pan. You can use a 9" round pan as well, but your buns will be a little flatter and their sides will bake a little more like mine did.

Cover the pans and let the buns rise until they're crowded against one another and puffy, about 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350°F. Uncover the buns and bake them for 22 to 24 minutes, until they're golden brown on top and the edges of the center bun spring back lightly when you touch it. Remove from the oven and brush with the melted butter. Let cool in the pan for a few minutes, then remove to a cooling rack. Serve warm.

from King Arthur Flour

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9 Responses to “Pull Apart Butter Rolls”

  1. 1

    Rachel @ Baked by Rachel — February 27, 2012 @ 10:20 am

    I love bread… especially soft warm bread. Mmmm! Looks fantastic Megan!

  2. 2

    Georgia @ The Comfort of Cooking — February 27, 2012 @ 10:35 am

    These are beautiful rolls, Megan! I love your recipe, too – so easy. Thanks for sharing! You have a very nice blog.

  3. 3

    Denise — February 27, 2012 @ 11:53 am

    so…how long are you kneading for? and what is the order you put the ingredients in the mixer? I know no proofing involved because of the instant yeast, but can you give more details on the rest? I’d like to make these today. thanks. denisecott@yahoo.com

    • megan replied: — February 27th, 2012 @ 12:31 pm

      Hi Denise. You knead the dough until it is soft and smooth. I can’t remember exactly how long I kneaded for – maybe 4-5 minutes using the dough hook on my mixer, slightly longer by hand? Also, just add the ingredients in the order listed and you should be fine. Let me know if you have any other questions, and good luck! I hope you like them :)

  4. 4

    Elizabeth — February 27, 2012 @ 12:45 pm

    Rolls: your best friend forever.

  5. 5

    jennifurla — February 27, 2012 @ 2:22 pm

    One of my facorite things to eat

  6. 6

    Valerie @ From Valerie's Kitchen — February 27, 2012 @ 6:03 pm

    These look they have a fantastic texture. There’s just nothing like home baked rolls fresh out of the oven!

  7. 7

    Erin @ Dinners, Dishes, and Desserts — February 27, 2012 @ 6:05 pm

    Your rolls look incredible. Light and Fluffy and perfect for with dinner!

  8. 8

    Lindsey @ Gingerbread Bagels — February 28, 2012 @ 3:49 pm

    Oh my these rolls look soooo good. I’d have a hard time not eating them all. :)

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