Fluffy Pull Apart Dinner Rolls
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These soft and fluffy homemade pull apart dinner rolls are super easy to make, and taste better than store-bought!
I know I have a lot of roll recipes on the blog, but there’s always room for one more! These fluffy pull apart dinner rolls remind me of the rolls I ate as a child at every holiday and family gathering. They were from the grocery store, and had the perfect buttery flavor. They were soft and light and fluffy, but were solid enough to hold up when used for sandwiches with leftover turkey or ham. While I’m definitely partial to a crescent roll when I just want a delicious piece of bread to eat, these dinner rolls are a little more versatile. They go great with soups or stews, but also work perfectly for sandwiches. Best of all, they’re easy to make and delicious too!
I love a nicely browned roll, and these ones definitely don’t disappoint. They’re tender and buttery, lightly sweetened, and so tasty! They’re definitely best when eaten within a day or two of baking, so I would suggest you eat them quickly or freeze the leftovers to keep them fresh. One of my favorite ways to use these rolls is to make sandwiches for school lunches. I layer on the turkey or ham and cheese (skip the condiments), put two sandwiches into a sandwich bag and put them in the freezer. When it’s a school day, I pull them out in the morning and put them into the lunch boxes. They are perfectly thawed and ready to eat by lunchtime. They’re so easy to make and the kids love them too!
Fluffy Pull Apart Dinner Rolls
Print Recipe
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.
