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Soft and Buttery Pull-Apart Dinner Rolls

These soft and buttery pull-apart dinner rolls are just plain amazing! They are so light and tender, with the most delicious buttery flavor.

These soft and buttery pull-apart dinner rolls are just plain amazing! They are so light and tender, with the most delicious buttery flavor.

I bake a lot of bread, and I have to say – these buttery pull-apart dinner rolls are just plain amazing! I am totally in love with bread (as I’m sure you know by now). I’m always up for trying a new recipe, and this one totally blew me away! The rolls look just like any other roll, but they taste like nothing else. They are so light and tender, with the most delicious buttery flavor and a hint of sweetness.

These rolls are totally amazing slathered with butter and jam, dipped in soup, or just eaten as is! I love that they are so easy and quick to shape (as opposed to, say, cloverleaf rolls or crescent rolls) and are pretty low-key as far as effort goes. I used a biscuit cutter to shape mine, but feel free to use a cup or whatever you have on hand. I’ve been pondering a lot about which rolls I should make for Thanksgiving this year, but I think I’ve found my winner. You definitely need to try these delicious rolls!

Fluffy Pull Apart Dinner Rolls

Print Recipe
Prep Time:20 minutes
Cook Time:15 minutes
Rise Time:2 hours

Ingredients

  • 1 tablespoon yeast
  • 1 1/4 cup warm water
  • 1/3 cup powdered milk
  • 1/3 cup sugar
  • 1/3 cup butter melted
  • 1 teaspoon salt
  • 1 egg
  • 4 cups flour more or less as needed

Instructions

  • In a large bowl or the bowl of a stand mixer, mix together the yeast, water, powdered milk, and sugar. Let stand 5-10 minutes, until bubbly and foamy. Add the butter, salt, and egg, and mix to combine. Add 3 cups of flour and mix until blended. Add the remaining flour, a few tablespoons at a time, until the dough pulls away from the sides of the bowl and is slightly sticky to the touch. Cover and let rise until doubled in size, 1 to 1 1/2 hours.
  • Punch the dough down and roll it out on a lightly floured surface to about one inch thick. Using a biscuit cutter or a cup, cut the dough into 2 1/2 to 3 inch circles. Place on a lightly greased baking sheet, barely touching (you should be able to fit all the rolls on one sheet, and it's okay if you have to squish them a little). Cover and let rise another 30 minutes to 1 hour, until nearly doubled. At the end of the rise time, preheat the oven to 350. Bake the rolls for 15-18 minutes, or until golden brown on top. Serve warm.
Servings: 16

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