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Yeast Pull-Apart Rolls
Credit:
John Kernick
Recipe Summary
prep: 25 mins
total: 3 hrs 25 mins
Yield: Makes 24 small rolls
Ingredients
Ingredient Checklist
1 cup whole milk
1 1/2 teaspoons active dry yeast
1/4 cup plus 1 teaspoon sugar
2 large eggs, beaten
4 cups all-purpose flour, plus more for dusting
2 1/2 teaspoons coarse salt
3 tablespoons unsalted butter, room temperature, plus 1 tablespoon, melted, for brushing (optional)
Extra-virgin olive oil, for brushing
Cook's Notes
These rolls are best when served the same day they are made.
Gallery
Yeast Pull-Apart Rolls
Credit:
John Kernick
Recipe Summary
prep: 25 mins
total: 3 hrs 25 mins
Yield: Makes 24 small rolls
Gallery
Yeast Pull-Apart Rolls
Credit:
John Kernick
Yeast Pull-Apart Rolls
Credit:
John Kernick
Yeast Pull-Apart Rolls
Recipe Summary
prep: 25 mins
total: 3 hrs 25 mins
Yield: Makes 24 small rolls
Recipe Summary
prep: 25 mins
total: 3 hrs 25 mins
Yield: Makes 24 small rolls
prep: 25 mins
total: 3 hrs 25 mins
prep:
25 mins
total:
3 hrs 25 mins
Yield: Makes 24 small rolls
Makes 24 small rolls
Ingredients
Ingredients
- 1 cup whole milk
- 1 1/2 teaspoons active dry yeast
- 1/4 cup plus 1 teaspoon sugar
- 2 large eggs, beaten
- 4 cups all-purpose flour, plus more for dusting
- 2 1/2 teaspoons coarse salt
- 3 tablespoons unsalted butter, room temperature, plus 1 tablespoon, melted, for brushing (optional)
- Extra-virgin olive oil, for brushing
Directions
Heat milk in a saucepan over low heat to 110 degrees (warm to the touch). Transfer to the bowl of a stand mixer fitted with the dough hook. Immediately sprinkle with yeast, then sprinkle 1 teaspoon sugar over yeast. Let stand until foamy, about 5 minutes. Add eggs and remaining 1/4 cup sugar. Mix on low speed until combined, about 1 minute. Add flour and salt; mix until a soft, slightly tacky dough forms, about 3 minutes. Add room-temperature butter and mix until dough is soft and slightly tacky again, about 3 minutes.
Brush the inside of a large bowl with oil. Transfer dough to bowl, cover with a clean kitchen towel, and let stand in a warm, draft-free place until doubled in size, about 1 hour.
Brush bottom and sides of two 9-inch round cake pans with oil. Punch dough to deflate; turn out onto a lightly floured work surface. Using a bench scraper or knife, divide dough into 4 equal portions, then divide each portion into 6 equal pieces. Form each piece of dough into a ball, pinching sides down and pinching at bottom to make smooth. Arrange 8 dough balls evenly around outer edges of each pan, and 4 in middle. Cover with clean kitchen towels and let stand until doubled in size, about 45 minutes.
Preheat oven to 350 degrees. Bake rolls until puffed and golden on top, about 20 minutes. Remove from oven and immediately brush with some melted butter. Let cool in pans at least 15 minutes before removing. Serve warm or at room temperature, brushed with more butter.
Cook's Notes
These rolls are best when served the same day they are made.
Cook’s Notes
These rolls are best when served the same day they are made.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Yeast Pull-Apart Rolls
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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Newest
All Reviews for Yeast Pull-Apart Rolls
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
