Pull Apart Dinner Rolls
Pull Apart Dinner Rolls
If you have a get together coming up and are looking for a smash hit to add to almost any meal, we may have just the ticket. These light and fluffy dinner rolls brushed with honey butter and topped with flakey sea salt will be the hit for your next gathering of friends or family. Try your hand at baking these fairly simple rolls.
Ingredients
Rolls:
1 tablespoon unsalted butter (for the baking pan)
4 1/2 cups all-purpose flour (562 g)
2 envelopes Fleischmann’s® RapidRise® Yeast
2 teaspoons kosher salt
1 1/3 cup whole milk
1/4 cup unsalted butter (melted)
4 tablespoons honey
1 large egg
2 large egg yolks
For topping:
1 large egg (beaten, for egg wash topping)
1/4 cup unsalted butter
2 tablespoon honey
Flakey sea salt
Instructions
To Make the Dough:
Butter a 9×13-inch baking pan or something comparable and set aside.
*Note, this recipe uses a stand-up mixer but if you don’t have one, you can simply mix the ingredients together with a spatula and knead the dough by hand for about 10 minutes!
In the bowl of a stand-up mixer (with the hook attachment), add the flour, yeast and salt.
Mix until combined. In a small pot, set over medium-low heat, warm the milk, butter and honey, until butter is melted, being sure it’s not too hot (it should be lukewarm) or else the yeast won’t rise. If it does get a bit too hot, simply let it stand at room temperature until it cools down.
Pour the liquid mixture into the dry ingredients. In a small bowl, add the egg and egg yolks and beat until combined. Next, add the egg mixture to the flour mixture and knead with machine on medium speed for about 5-7 minutes, until smooth and elastic.
The dough will be quite wet and that’s ok! Rub a medium bowl with about a teaspoon of oil, (I used olive oil), and transfer the dough to the bowl. Cover with a clean kitchen towel and allow to rise for 30-40 minutes. Alternatively, cover the bowl with a lid or plastic wrap and allow to rise in the fridge for 12 to 24 hours.
To Assemble the Rolls:
Divide the dough into 15 pieces. If you want them to be the same exact size, you can weight them out at 64 grams.
Roll the dough into balls, stretching the dough and pinching it under the ball of dough to make sure it has a smooth top.
Transfer them to the buttered pan and allow them to rise for about 1 to 1 1/2 hours. They should have doubled in size and should be puffy and supple.
*Note: if you let the dough rise in the fridge overnight, you can assemble them straight from the fridge but they may need to rise for a bit longer (since the dough will be quite cold). It may take about 1 1/2 hours for them to rise after assembled!
Preheat the oven to 350 degrees. Brush the tops of the rolls with egg wash and transfer to the oven to bake until golden brown, about 20 minutes.
To Make the Honey Butter:
In a small saucepan, melt the butter and add the honey. Mix together until smooth.
When the buns come out of the oven, immediately brush the tops with the honey butter mixture and sprinkle with flakey sea salt.
