This is an update on an old post from a while back. I have made these soft pull apart rolls so many times now, I think I know the recipe by heart. Never once have I had a problem, they are perfect every single time. This recipe makes 12 piping hot soft rolls just begging for butter. Gently pull them apart and watch the steam come out. Mmmmmmm!
I really wanted to update this post because the pictures from my early blogging days were less than appetizing. I think you’ll like these better. :)
I made these rolls last Thanksgiving, as I had the Thanksgiving before. The difference with last year is that we traveled to relatives and I brought everything I needed with me. My hostess was not a big baker :) Anyway, no mixer involved, just good old elbow grease and they were still perfect. Funny, Uncle Buck (yes, that’s really his name!) loved them so much that when dinner was over, he told his wife to put the last of the rolls in a bag and hide them up high. They were HIS. Ha ha ha! Gotta love that. :)
If you need a roll recipe that you can make in about an hour or so, this is it. Look no further. And with Easter right around the corner, you will thank me, I promise. Cross my heart.
Here’s the original post from December 2008:
Big thanks go out to Jill of Simple Daily Recipes for sharing this recipe. I found it prior to Thanksgiving and made them on the big day. I’ve made them again since then and they are perfect! They pull apart, are soft and warm, butter melting everywhere… mmmmm! The added coarse salt on the top is like icing on a cake. :)
Homemade Pull Apart Dinner Rolls
1 package quick-acting active dry yeast (or 2 1/4 tsp bulk quick acting yeast, I use SAF instant)
1 1/3 cup milk (105 to 115F degrees)
3 to 3 1/2 cups flour or whole wheat flour
3 tablespoons extra virgin olive oil
1 tablespoon sugar
1 teaspoon salt
1 tablespoon melted butter
Dissolve yeast in warm milk with sugar in electric mixer bowl. Stir in 1 cup flour, oil, and salt. Beat until smooth. Stir in enough remaining flour, scraping dough from side of bowl, until soft dough forms. Cover and let rise in warm place until double, about 45 minutes.
Heat oven 400 degrees F. Punch down dough in center and fold over a few times. Prep a 12 cup muffin pan with non-stick cooking spray. Pinch off 1 inch balls of dough and quickly roll in palm of hands. Put 3 balls to one muffin cup, brush with melted butter; sprinkle with coarse salt.
Bake until crust is light golden brown, about 15 minutes. Immediately remove from pan. Store loosely covered.