Pull-Apart Dinner Rolls
The softest, fluffiest, and most buttery dinner rolls.
Servings 9 rolls
Ingredients
- ½ cup whole milk slightly warmed
- ¼ cup water slightly warm
- 2 tablespoons unsalted butter melted
- 1 egg
- 2 tablespoon sugar
- 2 ½ cups all-purpose flour
- 1 teaspoon quick rise yeast
- 1 teaspoon kosher salt
- 1 tablespoon olive oil for greasing
For brushing:
- 1 tablespoon butter melted
- 1 tablespoon honey
Instructions
- In a small bowl or measuring cup, combine the milk, warm water, 2 tablespoons melted butter, and egg.
- In the bowl of the stand mixer, combine the flour, yeast, sugar, and salt.
- Add the wet ingredients to the flour mixture and stir just to moisten. Fit the stand mixer with the dough hook and knead on low speed for 4-5 minutes until the dough just pulls away from the sides of the bowl (it will still stick to the bottom). If the dough is still sticking to the sides, sprinkle in up to 2-3 tablespoons of flour while mixing.*
- Scrape the dough out of the mixer bowl form into a ball. Grease the bowl all the way up the sides with oil. Place the ball of dough back into the greased mixer bowl. Cover with a towel and let rise in a warm place until doubled in size, about 1 hour.
- Punch down the dough and turn it onto a flour surface.
- Divide the dough into 9 equal-sized pieces and shape into balls.
- Grease a 9 inch cake pan and place the balls into the pan, spaced apart equally. Cover the pan with a towel and let rise another 30 minutes or so until doubled in size.
- Preheat the oven to 375 F. Combine 1 tablespoon of melted butter and 1 tablespoon of honey and brush the rolls with half the mixture.
- Bake for 20-25 minutes until browned and cooked through. A thermometer should read 190F. Remove from the oven and brush with more honey butter. Serve warm.
Notes
*If you don't have a stand mixer, you can knead this dough by hand. Turn it out onto a lightly floured surface and knead for 5-10 minutes until smooth. Add a little more flour if the dough is too sticky.
Make ahead: You can prepare the recipe up until you add the dough balls to the greased pan, cover the pan with oiled plastic wrap and let rise in the refrigerator overnight. Allow to buns to come to room temperature, and then bake as directed.