These buttery pull-apart rolls are delicious.
Like really, really delicious.
Like died and gone to heaven delicious.
Like give me a stick of butter, a pan of these rolls and leave me alone delicious.
These hunks of gluten love can be made ahead which, for me, just adds to the deliciousness. I’m all about recipes that can successfully be made ahead- it makes me less stressed which in turn makes everyone around me happier.
This recipe is from the November issue of Food Network Magazine. Alex Guarnaschelli, host of Alex’s Day Off, did a great three page photo spread on how to make these rolls. For someone who doesn’t bake with yeast a lot, the tutorial was much appreciated. As a side note, how can you not love a chef who owns a restaurant named Butter? A woman after my own heart..
I made these a week before Thanksgiving and froze without being baked. I then pulled them out the morning of the big and baked them off. Nothing like a house filled with the aroma of baking bread. I doubled the recipe so we would have plenty of leftovers to make turkey sandwiches- a good call indeed- they made awesome sandwiches. They were so good in fact, I’m making them again for Christmas. They are officially my new favorite dinner roll. Enjoy!
These buttery rolls are pure comfort food. Easy to make and great to make ahead, it's a perfect recipe for Thanksgiving or any other busy holiday.
- 1 1/4-ounce packet of active dry yeast
- 1/2 cup sugar
- 7 1/2-8 cups all-purpose flour, plus more for dusting
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled, plus softened butter for brushing
- 2 cups whole milk, at room temperature
- 2 large eggs, at room temperature
- 1 tablespoon kosher salt, plus more for sprinkling
- Measure out 1/2 cup warm water that is between 110-120 degrees. It should feel like comfortable bath water temperature. Sprinkle the yeast into a large bowl, add the warm water and whisk in the sugar. Let sit 1 minute (it should bubble and froth slightly), then gently stir in 1 cup flour; set aside near the stove while you prepare the dough.
- Mix the melted butter and milk in a mixer with the hook attachment on low speed.
- Add the eggs and mix until blended.
- Scrape in the yeast mixture and mix until incorporated.
- Add 6 1/2 cups flour and 1 tablespoon salt; mix until the dough forms a ball, 2 to 3 minutes, adding up to 1/2 cup more flour if the dough is too wet and sticky.
- Brush a large bowl with softened butter.
- Transfer the dough to the bowl, cover with a towel and let rise in a warm place, 2 to 2 1/2 hours. The dough should double in volume.
- Preheat the oven to 375F degrees and line a baking sheet with parchment paper.
- Dust a clean surface with flour and turn the dough out onto it.
- Flour your hands; gently press the dough into a 16-by-8 inch rectangle, about 1/2 to 3/4 inch thick (don't use a rolling pin).
- With the short side in front of you, cut the dough in half length wise and flour the knife. Then slice crosswise into 12 strips.
- One at a time, fold each strip of dough unevenly in half so the top part slightly overlaps the bottom half, then tuck the overhang underneath. Place the rolls seam side down on the prepared baking sheet in 3 tightly packed rows. (Leave an inch or two between rows so the rolls rise up together in oven.)
- IF MAKING ROLLS IN ADVANCE, WRAP THE BAKING SHEET TIGHTLY WITH PLASTIC WRAP AND FREEZE UP TO 3 WEEKS.
- Bake until the rolls are bursting at the seams and golden brown, 18-20 minutes. (If frozen, bake 25 minutes and 325F degrees, then 10 minutes at 375F degrees.) Remove from the oven and brush with softened butter. Sprinkle with salt and serve immediately.