These are incredibly soft and fluffy dinner rolls baked together in a pan, making them easy to pull apart. They have a slightly sweet and buttery flavor and a beautiful golden-brown crust, often topped with sesame seeds for added texture and visual appeal. These rolls are perfect for serving with meals or enjoying on their own.
Ingredients:
- 1 cup warm milk (about 105-115°F / 40-46°C)
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 1/4 cup (1/2 stick) unsalted butter, melted and slightly cooled
- 1 teaspoon salt
- 3 – 3 1/2 cups all-purpose flour, plus more for dusting
- 1 egg yolk + 1 tablespoon milk (for egg wash)
- Sesame seeds, for topping (optional)
- Additional melted butter, for brushing after baking (optional)
Instructions:
- Activate the Yeast: In a large bowl, combine the warm milk and sugar. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
- Combine Wet Ingredients: Whisk in the egg and the melted and slightly cooled butter into the yeast mixture.
- Add Dry Ingredients: Add the salt and gradually add the flour, starting with 3 cups. Mix with a wooden spoon or dough hook attachment of a stand mixer until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface (or continue kneading with the stand mixer). Knead for 8-10 minutes until the dough is smooth, elastic, and no longer sticky (add a little more flour if needed, but be careful not to add too much).
- First Rise: Place the dough in a lightly greased bowl, turning 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 12-18 equal pieces (depending on the size of your baking pan and desired roll size). Shape each piece into a smooth ball.
- Arrange in Baking Pan: Grease a 9×13 inch baking pan or a similar-sized round or square pan. Arrange the dough balls snugly in the pan, leaving a little space for them to rise and connect while baking (this creates the pull-apart effect).
- Second Rise: Cover the pan with plastic wrap or a clean kitchen towel and let the rolls rise in a warm place for another 30-45 minutes, or until noticeably puffy.
- Preheat Oven and Egg Wash: About 15 minutes before baking, preheat your oven to 375°F (190°C). In a small bowl, whisk together the egg yolk and 1 tablespoon of milk to make the egg wash.
- Brush and Top: Gently brush the tops of the risen rolls with the egg wash. Sprinkle with sesame seeds, if desired.
- Bake: Bake for 15-20 minutes, or until the rolls are golden brown on top.
- Brush with Butter (Optional): Once the rolls are out of the oven, you can brush them with additional melted butter for extra flavor and a softer crust.
- Cool Slightly and Serve: Let the rolls cool in the pan for a few minutes before serving warm. They 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, which can kill it.
- Kneading: Proper kneading develops the gluten, which gives the rolls their soft and chewy texture.
- Warm Place for Rising: A warm environment helps the dough rise properly. You can use a slightly warmed oven (turned off!), a warm spot in your kitchen, or a proofing drawer if you have one.
- Don’t Overbake: Overbaking will make the rolls dry. They should be golden brown and sound slightly hollow when tapped on the bottom.
- Storage: 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 wonderfully soft and pull-apart dinner rolls!