These Soft and Fluffy Pull-Apart Dinner Rolls are a classic and beloved addition to any meal. Made from a rich yeast dough, they bake up into a beautiful cluster of individual rolls that are incredibly tender, slightly sweet, and perfect for tearing apart and sharing. The tops are often brushed with butter or an egg wash to achieve a golden-brown and slightly shiny crust, and a sprinkle of sesame seeds adds a subtle nutty flavor and visual appeal. These rolls are ideal for serving alongside dinner, soaking up sauces, or simply enjoying on their own with a pat of butter. Their soft, pillowy texture and comforting flavor make them a timeless favorite for gatherings and everyday meals alike.
Ingredients:
- 3 cups all-purpose flour, plus more for dusting
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 cup warm milk (about 105-115°F or 40-46°C)
- 1 large egg, at room temperature
- 1/4 cup (1/2 stick) unsalted butter, melted, plus more for greasing and brushing
- Optional topping: 1 tablespoon milk or beaten egg, for egg wash
- Optional topping: 1 tablespoon sesame seeds
Instructions:
- Activate the Yeast: In a large bowl, whisk together the warm milk, granulated sugar, and active dry yeast. Let it sit for 5-10 minutes until foamy. This indicates that the yeast is active. If the mixture doesn’t foam, your yeast may be old and you should start again with fresh yeast.
- Combine Wet Ingredients: Once the yeast is foamy, whisk in the room temperature egg and the melted butter.
- Add Dry Ingredients: Gradually add the flour and salt to the wet ingredients, mixing with a wooden spoon or dough whisk until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth and elastic. It should spring back gently when poked. If the dough is too sticky, add a little more flour, one tablespoon at a time.
- First Rise: Lightly grease a large bowl with butter or cooking spray. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Shape the Rolls: Gently punch down the risen dough to release the air. Turn the dough out onto a lightly floured surface. Divide the dough into 18-24 equal-sized pieces, depending on the size of rolls you desire and the size of your baking dish. Roll each piece into a smooth ball.
- Arrange in Baking Dish: Grease a 9×13 inch baking dish or a similar-sized oven-safe dish with butter or cooking spray. Arrange the dough balls snugly in the prepared dish, leaving just a little space between them so they can rise and connect while baking, creating the pull-apart effect seen in the image. You can also use a round cake pan or a cast-iron skillet for a different presentation.
- Second Rise: Cover the baking dish with plastic wrap or a clean kitchen towel and let the rolls rise in a warm place for another 30-45 minutes, or until they have noticeably puffed up.
- Preheat Oven and Prepare for Baking: About 15 minutes before the end of the second rise, preheat your oven to 375°F (190°C).
- Add Egg Wash and Sesame Seeds (Optional): In a small bowl, whisk together the remaining tablespoon of milk or a beaten egg to create an egg wash. Gently brush the tops of the risen rolls with the egg wash for a golden-brown crust. Sprinkle sesame seeds evenly over the tops of the rolls, if desired.
- Bake the Rolls: Bake in the preheated oven for 20-25 minutes, or until the rolls are golden brown on top and sound hollow when tapped.
- Brush with Butter and Serve: Once baked, remove the rolls from the oven and immediately brush the tops with melted butter for added flavor and a soft crust. Let them cool in the pan for a few minutes before serving warm. The rolls are best enjoyed fresh and pulled apart.
Tips and Notes:
- Milk Temperature: The milk should be warm to activate the yeast but not too hot, as this can kill the yeast. Aim for a temperature similar to lukewarm bathwater.
- Warm Place for Rising: A warm place for rising can be an unheated oven with the oven light on, a slightly warm countertop (especially in warmer climates like Sahiwal, Punjab, Pakistan during warmer months), or a proofing drawer if you have one. Be mindful of the current temperature in Sahiwal, Punjab, Pakistan, and adjust your rising time accordingly; warmer temperatures may lead to faster rising.
- Don’t Over-Knead: While kneading is important for gluten development, over-kneading can make the rolls tough. Knead until the dough is smooth and elastic.
- Don’t Over-Rise: Over-risen dough can collapse. Follow the time guidelines and look for the dough to double in size for the first rise and noticeably puff up for the second rise.
- Evenly Sized Rolls: Dividing the dough into evenly sized pieces ensures that the rolls bake uniformly.
- Storing Leftovers: Leftover rolls can be stored in an airtight container at room temperature for 2-3 days or frozen for longer storage. Reheat gently in the oven before serving.
Enjoy these incredibly soft and fluffy pull-apart dinner rolls!