soft and buttery pull-apart dinner rolls

These rolls are just plain amazing. I love bread (as I’m sure you know by now) and I’m always up for trying a new recipe, and this one 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. They are 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’ve been trying to decide which rolls I should make for Thanksgiving this year, but I think I’ve found my winner!

Soft and Buttery Pull-Apart Dinner Rolls
adapted from Lulu the Baker

1 tablespoon yeast
1 1/4 cup warm water, divided
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

In a measuring cup, dissolve yeast in 1/4 cup warm water with a pinch of sugar. While the yeast is dissolving, mix remaining warm water and powdered milk in a large mixing bowl or the bowl of a stand mixer until dissolved. Add yeast mixture, sugar, butter, salt, and egg. Add 3 cups of flour and mix until blended. Add 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 down and roll 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. Preheat oven to 350. Bake rolls 15-18 minutes, or until golden brown on top. Serve warm. Makes 16-20 rolls.

* As a side note, the original recipe made 6 dozen rolls, which would be awesome but also way too much for my family. I’ve scaled it down to a more manageable size, but feel free to double or quadruple the recipe depending on the size of your crowd!

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