Pull-Apart Dinner Rolls are soft, fluffy, buttery dinner rolls. These rolls have butter laminated between layers of fluffy, soft bread. Pull apart the layers, and enjoy then warm from the oven.
Course: Main Course
Keyword: Pull-Apart Dinner Rolls, rolls for dinner, soft dinner rolls
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4cupsall-purpose flour17 ounces
2tbsppotato flourIf you don't have potato flour use 1/4 cup of instant potatoes.
1cupmilkwarm to 110 degrees
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.
Storing extra rolls: Freeze in a ziplock bag for up to 2 weeks. During thawing remove from the ziplock bag to keep the rolls from getting soggy.