Knead the Dough:
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Turn the dough out onto a lightly floured pastry cloth or clean work surface.
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Knead gently for 5 minutes only. Don't overwork the dough—this isn't a stiff bread dough. Use as little flour as possible while kneading; the less flour you use now, the lighter and feathery-er your rolls will be.
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The dough will still feel slightly sticky, and that's perfect!
First Rise:
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Place the kneaded dough in a warm, well-buttered bowl, turning to grease all sides.
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Cover the bowl with a clean kitchen towel or plastic wrap.
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Let rise in a warm place (75-80°F) until doubled in bulk, about 1¼ to 1½ hours. A warm oven with the light on, a proofing box, or an undisturbed corner of your kitchen all work well.
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You'll know it's ready when you poke the dough and the indent stays (doesn't spring back).
Punch Down and Knead:
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Punch the dough down gently but thoroughly to release excess gas.
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Turn onto a lightly floured pastry cloth and knead for 4-5 minutes. The dough will still be somewhat sticky—that's good!
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Again, use as little flour as possible. The sticky consistency is what creates those light, feathery rolls.
Shape the Rolls:
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Using a large knife, divide the dough ball into 4 equal pieces. Then divide each piece into 4 more pieces (creating 16 total).
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Alternatively, you can pinch off small chunks of dough and roll them into smooth balls about 1¾ inches in diameter.
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As you roll each piece into a ball, pull the sides down and under to create surface tension and a smooth top. This technique helps the rolls rise evenly and look beautiful.
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Place each roll bottom-side down in rows in a well-buttered 13x9x2-inch baking pan, positioning them close but not quite touching each other.
Second Rise:
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Cover the rolls with a clean kitchen towel.
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Let rise in a warm place until doubled in bulk, about 30-45 minutes.
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The rolls should look puffy and nearly touch each other (but not quite pressing together).
Prepare for Baking:
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Preheat your oven to 375°F (adjust to 325°F if your oven runs hot—you want golden rolls, not burned tops).
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When the rolls have doubled, brush the tops gently with 2 Tbsp melted butter.
Bake:
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Bake for 18-20 minutes, or until the rolls are nicely golden brown on top.
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The rolls should sound slightly hollow when tapped and feel firm but springy to the touch.
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Watch carefully during the last few minutes—ovens vary, and you want golden, not dark brown.
Finish and Serve:
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Remove from the oven while still hot.
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Optional but highly recommended: Brush the hot rolls generously with additional melted butter (or "bathe" them in it!). The butter will sizzle down the sides and bottom of the rolls, creating a buttery soft crust that's absolutely irresistible.
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Let cool slightly in the pan for 2-3 minutes, then serve warm and pull apart with your fingers!
Pro Tips for Perfect Pull-Apart Rolls
Water Temperature is Critical – Too hot kills yeast; too cool slows fermentation. Use a thermometer to verify 110-115°F for both water and milk mixture.
Don't Skip the Foaming Step – The 10-minute foam indicates yeast viability. No foam = dead yeast = failed batch.
Minimal Kneading, Minimal Flour – These two factors create feathery light rolls. More flour and kneading = denser rolls. Resist the urge!
Sticky Dough is Good – If your dough seems too soft or sticky, trust the process. This texture creates the delicate crumb you're after.
Use Sifted Flour – Sifting aerates the flour and ensures accurate measurements, leading to consistent results.
Proper Rise Spaces – Roll placement affects how they bake. Close enough to touch slightly after rising, but not pressed together.
Oven Temperature Matters – Every oven is different. If yours runs hot, lower the temperature and bake longer to avoid burning the tops.
Brush Hot with Butter – This final step creates the signature buttery soft crust that makes these rolls special. Don't skip it!
Variations to Try
Whole Wheat Rolls – Replace 1 cup all-purpose flour with whole wheat flour for nuttier flavor.
Herb and Garlic – Brush with garlic butter instead of plain butter before baking.
Rosemary and Sea Salt – Top with fresh rosemary sprigs and coarse sea salt before baking.
Cinnamon Sugar – Brush with butter and sprinkle with cinnamon sugar after baking for sweet rolls.
Poppy Seed – Top with poppy seeds before baking for texture and visual interest.
Sesame Seed – Top with sesame seeds before baking for nutty flavor.
Everything Bagel – Use everything bagel seasoning on top for savory, bold flavor.
Brioche-Style – Add 1 extra egg yolk to the dough for an even richer, more tender roll.
Make-Ahead and Storage
Refrigerator – Cover shaped rolls with plastic wrap and refrigerate overnight. Remove 1 hour before baking, let come to room temperature, then bake as directed.
Freezer – Shape rolls, flash-freeze on baking sheet, then transfer to freezer bags for up to 3 months. Thaw in refrigerator overnight and bake as directed.
Baked Storage – Store cooled rolls in an airtight container for up to 2 days. Reheat wrapped in foil at 325°F for 10 minutes.
Serving Suggestions
Serve with:
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Butter for spreading
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Homemade jam or honey
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Gravy or au jus
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Fresh herbs
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Whipped honey butter
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Cinnamon butter
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Herb-infused butter
Perfect for:
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Holiday dinners (Thanksgiving, Christmas)
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Sunday family meals
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Dinner parties and entertaining
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Paired with soup or stew
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Alongside main dishes
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Breakfast or brunch
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Giving as homemade gifts
Why This Recipe Works
This classic formula creates rolls that are soft, light, and incredibly tender. The combination of yeast activation, proper rising times, minimal handling, and the buttery coating creates the perfect balance of structure and airiness. These rolls have a slight sweetness from the sugar, richness from the butter and egg, and that signature feathery-light crumb that makes homemade rolls so special. Once you taste these fresh, warm, buttery rolls, you'll understand why this recipe has been passed down and beloved for generations!
Nutritional Information (Approximate)
Yield: 16 large rolls
Prep Time: 2 hours 45 minutes
Cook Time: 20 minutes
Total Time: About 3 hours
Calories per roll: ~180-220 kcal
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