I've made a lot of rolls in my time, but I think I've finally found my ultimate go-to roll. They baked up perfectly, the outside has a thin, flaky, golden crust, the inside is super soft, and you can adapt it to match any meal by switching up the flavor profile. Plus, you can pull it apart as you eat it. Who doesn't love to do that?
|The dough before I let it rise for 1 hour|
|Cut into 36 pieces|
|Placed into the pan|
|After letting it rise|
|Removed from the oven|
Pull Apart Rolls
Serving Size = 12 rolls
Original Recipe: Allrecipes
- 2 1/4 teaspoons of yeast, dry active
- 1 cup warm water
- Pinch of sugar
- 1/4 cup melted butter (plus more to brush tops with)
- 2 cups flour + 1 1/2 cups flour (I used bread flour)
- 2 tablespoons sugar
- 1 teaspoon salt
- Optional flavors: 1/2 teaspoon thyme, 1/2 teaspoon oregano, 1/4 teaspoon dill
- In a mixer bowl, combine the water, yeast, and a pinch of sugar. Leave it for a few minutes, to allow the yeast to activate (should bubble up).
- Attach the dough hook to the mixer and add the butter, 2 cups of flour, salt, 2 tablespoons of sugar, herbs, and mix on speed 2.
- Once it starts to come together, add the 1 1/2 cups of flour in 1/2 cup increments (you might need 1/2 cup less, or even more, just watch the dough and add as needed). Let the dough knead for several minutes.
- Once done, cover with plastic wrap or a towel and let rise in a warm place for 1 hour or until doubled in size (I put it in the oven, and preheat the oven for about 1 minute, or until warm, and then shut the oven off, letting it rise for an hour inside).
- When done, roll the dough out into a disc shaped on a lightly floured surface. Cut into 6 even pieces. Divide each piece into 6 more pieces, for a total of 36 pieces.
- Roll each into a ball, and in a greased muffin pan, add 3 balls to each space. You will have a total of 12 rolls.
- Cover and let rise in a warm place for 1 hour, or until about doubled in size. Brush with melted butter and bake in a preheated oven (400F) for 15 - 20 minutes.
- Remove from pan and let cool on wire rack.
, Foodie Friday