Pull-Apart Dinner Rolls are soft, fluffy, buttery dinner rolls. These rolls have butter laminated between layers of fluffy, soft bread. Warm and fresh from the oven; pull apart the layers, and savor the buttery goodness. No need to add extra butter. However, some homemade strawberry jam will make them divine.
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I love, love, love these pull-apart dinner rolls. They are my current bread obsession. It took countless batches of bread dough before I figured out how to make rolls that were pull-apart, and this delicious. Oh My, these are amazing.
I wanted rolls similar to brown and serve rolls, but more buttery, and flavorful. After lots of trials and errors, I developed a technique for layering the dough with butter. The method is similar to the laminating technique used in croissants. BUT MUCH EASIER!
What Type Of Dough Makes Soft Fluffy Pull-Apart Dinner Rolls? The dough for these rolls is a rich, soft, slightly sweet dough. The eggs, potato flour, sugar, milk, and extra yeast make the dough similar to the dough used in pastries.
How Do I Laminate Butter Into The Dough?
Let’s do this! First, make the dough by mixing all the ingredients in a stand mixer for 7 minutes. This prolonged mixing produces a soft dough with well-developed gluten strands. The well-developed gluten is important for the laminating process. Once mixed, the dough is flattened into a rectangle and spread with butter. It is then folded, as illustrated in Figures 2 and 3. Repeat the butter and fold technique a total of 3 times at 5-minute intervals, giving multiple layers of dough and butter to the rolls. After the final butter and fold, place the dough in a warm place until it doubles in size. This takes about 90 minutes. Be patient and don’t rush the rising times. They are essential for a flaky-fluffy roll.
How To Shape And Bake The Pull-Apart Dinner Rolls.
Once the dough has doubled, spread it into a 20 X 14-inch rectangle one final time. This time, instead of buttering and folding, butter and cut into 2-inch squares. The buttered squares are stacked together, 3 high, and placed sideways in a muffin tin. Rest the rolls another 90 minutes. Bake until golden brown and the internal temperature is 190 degrees with an instant-read thermometer. These rolls bake quickly in 10 – 12 minutes. So don’t overbake.
Reheating or Freezing The Pull-Apart Dinner Rolls.
The rolls can be made a day ahead and reheated by placing them back in the muffin tins and covering with aluminum foil. Reheat for 3 – 5 minutes in a 350-degree oven. Fresh, warm rolls fly off the serving plate. However, any leftover rolls freeze well. To Freeze place in ziplock bags and freeze for up to a month. To defrost, open the bag to allow any extra moisture to evaporate during defrosting. This keeps the rolls from becoming soggy. Once defrosted, reheat, serve, and share the love with your dinner guests.
SIS tip: Simple is Smart: anytime you defrost frozen bread, open the plastic bag to keep the bread from getting soggy. If you see excess frost in the bag, remove the bread and empty out the frost before defrosting.
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- 4 cups all-purpose flour 17 ounces
- 2 tbsp Sugar
- 2 tsp yeast 1 package
- 1 tsp salt
- 2 tbsp potato flour If you don't have potato flour use 1/4 cup of instant potatoes.
- 1 cup milk warm to 110 degrees
- 2 large eggs
- 1 tbsp vegetable oil
- 4 tbsp butter soft
- 2 tbsp butter melted
Make the Dough.
- Put the flour, sugar, salt, yeast, and potato flour in the bowl of a stand mixer.
- Mix together the warm milk, oil, and eggs. Mix and add to the dry ingredients.
- Mix on medium-low for 7 minutes. The dough should be smooth and soft. Add a little flour if needed to keep the dough from sticking to the sides of the bowl.
Laminate the dough
- Pat the dough into a rectangle, spread with 1 Tbsp butter.
- Envelope fold to form a long envelope.
- Then fold again to form a short envelope. Cover and rest for 5 minutes. Repeat the press into a rectangle, butter, and envelope folds a total of 3 times, then cover and let rise for 2 hours.
- At the end of the two hours, the dough should be more than double in size.
Shaping and Baking The Rolls.
- Once the dough has more than doubled in size, gently deflate it to form a rectangle 14 X20 inches. Leaving some of the air in the dough will make it softer. Spread the rectangle with a tablespoon of very soft butter. Cut the rectangle in 2-inch strips. Then cut each strip into 2-inch pieces to form a total of 70 two-inch squares.
- Stack 3 squares on top of each other and place side-ways into a muffin tins.
- Cover loosely with plastic wrap and let rise in a warm place for another 60 - 90 minutes, or until very puffy. Preheat oven to 375 degrees during the last 30 minutes of rising. Gently brush the rolls with melted butter and bake for 10 - 12 minutes. The internal temp of the roll should be 190°F. The top will be golden brown. Check rolls after 8 minutes as they bake fast. Don't overbake.
- Remove from the oven and brush with melted butter once more. Remove the rolls from the muffin tins and cool on a cooling rack. These soft dinner rolls can be made the day before and rewarmed just before serving. Freeze for up to a month in a ziplock bag.
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