Best 5 Yeast Pull Apart Rolls Recipes

YEAST ROLLS

Steps:

• Dissolve the yeast in the warm water in a very large bowl, then stir in the sugar and let stand for 5 minutes.
• Stir in the egg, melted butter, and salt. Stir in as much of the flour as you can with a wooden spoon.
• Transfer the dough to a stand mixer fitted with a dough hook and mix on low speed for 6 to 8 minutes. Alternatively: You can turn the dough out onto a lightly floured surface and knead by hand until the dough is smooth and elastic.
• Shape the dough into a ball and place back in the lightly greased large bowl, turning one to cover the surface of the dough with grease. Cover with a clean hand towel and let rise in a warm place until the dough doubles in size, about 45 to 60 minutes.
• Punch the dough down and turn out onto a lightly floured surface, divide the dough in half and cover the dough back up with the cloth and let rest for 10 more minutes. Meanwhile, lightly grease two 9x13-inch pans. For Larger Rolls: Use a 15x10-inch pan and do not divide the dough.
• Divide each half of the dough into 12 pieces and shape the rolls by gently pulling each dough piece into a ball, tucking the edges under and arranging on the baking sheets. If you are making larger rolls, make 15 equally sized balls of dough.
• Cover the pans of rolls with hand towels and let rise in a warm place until the rolls have doubled in size, about 30 minutes.
• Preheat the oven to 350 degrees F and brush the tops of the rolls with melted butter. Bake for 15 to 18 minutes or until the tops are golden brown. Brush the rolls with more butter after removing from the oven. Best served within 24 hours.

YEAST PULL-APART ROLLS

Steps:

• Heat milk in a saucepan over low heat to 110 degrees (warm to the touch). Transfer to the bowl of a stand mixer fitted with the dough hook. Immediately sprinkle with yeast, then sprinkle 1 teaspoon sugar over yeast. Let stand until foamy, about 5 minutes. Add eggs and remaining 1/4 cup sugar. Mix on low speed until combined, about 1 minute. Add flour and salt; mix until a soft, slightly tacky dough forms, about 3 minutes. Add room-temperature butter and mix until dough is soft and slightly tacky again, about 3 minutes.
• Brush the inside of a large bowl with oil. Transfer dough to bowl, cover with a clean kitchen towel, and let stand in a warm, draft-free place until doubled in size, about 1 hour.
• Brush bottom and sides of two 9-inch round cake pans with oil. Punch dough to deflate; turn out onto a lightly floured work surface. Using a bench scraper or knife, divide dough into 4 equal portions, then divide each portion into 6 equal pieces. Form each piece of dough into a ball, pinching sides down and pinching at bottom to make smooth. Arrange 8 dough balls evenly around outer edges of each pan, and 4 in middle. Cover with clean kitchen towels and let stand until doubled in size, about 45 minutes.
• Preheat oven to 350 degrees. Bake rolls until puffed and golden on top, about 20 minutes. Remove from oven and immediately brush with some melted butter. Let cool in pans at least 15 minutes before removing. Serve warm or at room temperature, brushed with more butter.

"EVERYTHING" PULL-APART ROLLS

Steps:

• In a small saucepan over medium heat, combine the milk and 8 tablespoons butter. Heat until the butter is melted, about 7 minutes. Remove from the heat and let cool to 105-115 F. Add the yeast and stir until dissolved. Let stand to allow yeast to bloom, 10 minutes.Meanwhile, in the bowl of a stand mixer fitted with a dough hook attachment, combine flour, sugar, and kosher salt. Mix on low speed until combined, about 30 seconds.
• After the yeast has bloomed, add the milk mixture to the mixer. Mix on low speed for about 1 minute; then increase the speed to medium-low and mix until the dough is smooth and elastic, about 4 more minutes. Meanwhile, lightly grease a large bowl. Remove the dough from the mixer, shape it into a round, and place into greased bowl. Cover the bowl tightly with plastic wrap and let the dough rise in a warm place until doubled in volume, about 1 hour. In the meantime, grease a 13x9-inch baking pan.
• When the dough has doubled in size, remove from bowl onto a clean work surface lightly dusted with flour. Use a bench scraper to divide the dough in half. Gently roll each piece of dough into a log 12 inches long. Then cut each log into 6 equal pieces.
• Using the cupped palm of your hand, roll and shape each piece into a taut ball against the floured work surface; close any visible seams with your fingers. Transfer the dough balls to the greased baking pan and space them out evenly. Cover the pan tightly with plastic wrap and let the rolls rise in a warm place for 30 minutes. Preheat the oven to 375 F.
• When the rolls have finished rising, prepare the "Everything" Topping: In a small bowl, combine the flaky sea salt, onion flakes, garlic flakes, and sesame seeds.Brush the tops of the rolls with 2 tablespoons of melted butter, then sprinkle with the "Everything" Topping. (Tip: Sprinkling from a height will ensure even distribution.) Bake until the rolls are golden, 18-20 minutes. Serve the rolls warm or at room temperature.

PULL-APART PARKER HOUSE ROLLS

Steps:

• For the flour paste: Add 1/2 cup water to a small saucepan set over medium-low heat. Add the flour and cook, whisking constantly, until the mixture is a smooth pudding-like consistency, 30 to 45 seconds. Let cool.
• For the dough: Add the milk and egg to the flour paste and whisk together until smooth. Transfer the paste to a stand mixer fitted with a dough hook and add the flour and yeast. Mix on low speed until all the flour is moistened, 1 to 2 minutes. Let rest in the bowl for 15 minutes.
• After 15 minutes, with the mixer running on medium-low speed, add the sugar and salt and mix for about 5 minutes. Add 4 tablespoons of the butter and mix, scraping down the sides of the bowl when necessary, about 5 minutes longer. Transfer the dough to a lightly floured surface and knead briefly to form a ball. Spray a mixing bowl with cooking spray, add the dough ball, cover with plastic wrap and let rest until doubled in size, about 1 hour.
• Transfer the dough to a work surface and press gently but firmly to release the air. Stretch the dough to form a 9-by-10-inch rectangle. Cut the dough lengthwise into 4 equal strips, then cut those strips into 3 equal pieces. Working with one piece at a time, stretch and press each one into an 8-by-2-inch inch strip. Roll each strip small end to small end in order to form a snug roll.
• Grease a 12-inch cast-iron skillet with butter and arrange the rolls in the skillet, 10 around the outside and 2 in the middle. Cover with plastic and let rise until doubled in size, about 45 minutes.
• Position an oven rack in the lowest position and preheat the oven to 375 degrees F.
• Brush the rolls with the remaining 3 tablespoons butter and bake until golden brown, about 25 minutes. Let cool 5 minutes.
• When ready to serve, using a 2-ounce ice cream scoop, place scoops of the garlic-herb or honey butter in the center of the bread and let your guests pull apart the bread from the skillet.

ROSEMARY PULL-APART DINNER ROLLS

Steps:

• Dissolve yeast in warm water in a small bowl. Set aside in a warm place until the yeast softens and begins to form a creamy foam, 10 to 15 minutes.
• Combine 1 cup milk and butter in a small saucepan over low heat. Cook until butter is melted, 3 to 4 minutes; remove pan from heat.
• Combine 2 cups flour, yeast mixture, honey, 1 teaspoon salt, rosemary, and milk mixture in the bowl of a stand mixer fitted with a dough hook; mix on low until no dry spots remain. Stir in 1/2 cup flour, 2 tablespoons at a time, mixing well after each addition. Continue adding flour until a firm dough forms that pulls away from the sides of the bowl. Knead on medium until elastic and soft but still tacky, about 6 minutes. Transfer dough to a clean bowl and coat with olive oil. Cover loosely with plastic wrap or a clean dish towel and let rise in a warm spot until doubled in size, about 1 1/2 hours.
• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
• Transfer dough to a work surface and shape into a rectangle about 1-inch thick. Cut into 36 equally-sized pieces. Form each piece into a ball, pinching the seams on the underside, creating a smooth, round top.
• Lightly beat egg with 1 teaspoon milk in a small bowl.
• Transfer dough balls to the prepared baking sheet in 3 rows of 12, placing them close together but not touching. Brush tops lightly with the egg mixture and sprinkle with sea salt. Cover and let rise in a warm place until nearly doubled, 20 to 30 minutes.
• Bake in the preheated oven until golden brown, about 20 minutes.