Buttery Pull Apart Dinner Rolls Recipes

Steps:

• Place 5 Tbsp. butter in a medium bowl. Cook remaining 5 Tbsp. butter in a small saucepan over medium heat, swirling often, until butter foams, then turns golden brown, about 5 minutes. Remove from heat and stir in garlic; scrape butter mixture and all those toasty milk solids at the bottom of the pan into bowl with butter pieces. Reserve saucepan. Stir until all the butter is melted and mixture is smooth. Let sit, stirring occasionally, until butter is room temperature and solidified, 15-20 minutes.
• Meanwhile, whisk 1/4 cup milk, 3 Tbsp. flour, and 1/4 cup water in reserved saucepan until smooth, then set over medium heat and cook, whisking constantly, until it becomes a very stiff paste resembling mashed potatoes, about 2 minutes. Scrape into the bowl of a stand mixer; reserve saucepan.
• Gently heat remaining 1/2 cup milk in reserved saucepan over low (it should be warm to the touch but not steaming hot). Remove from heat and let sit 1 minute. Add yeast and whisk until dissolved. Let mixture sit until foamy, about 5 minutes.
• Meanwhile, brush bottom and sides of a 13x9" baking dish with 2 Tbsp. garlic butter; set aside. Set aside another 2 Tbsp. garlic butter in a small bowl for brushing over baked rolls.
• Add yeast mixture, sugar, 1 egg, and remaining 2 1/4 cups flour to paste in mixer bowl. Using the dough hook, mix on low speed until a shaggy dough forms. Add kosher salt, increase speed to medium, and continue mixing until dough forms a smooth single mass, about 3 minutes. Reduce speed to low again and add remaining garlic butter a tablespoonful at a time, waiting until incorporated before adding more. Once all of the garlic butter has been added, increase mixer speed back to medium and mix dough until very soft, smooth, and supple, another 8-10 minutes. Lightly oil a large bowl; form dough into a ball and place in bowl. Cover with plastic wrap and let rise in a warm draft-free spot until doubled in size, 45-60 minutes.
• Punch down dough and knead several times to deflate, then turn out onto a clean work surface. To form the rolls, divide dough into 15 equal pieces (about 1 1/2 oz. each). Working one at a time and keeping other pieces covered in plastic, fold edges of dough underneath, pinching bottom to seal. Turn 90° and fold and pinch again. Repeat process until you have created a smooth sphere with no seams except at the bottom.
• Place ball on work surface and rest the side of your hand next to it so your palm and fingers are cupped around it. Drag the ball toward you, using friction against the work surface to create tension and stretch the surface of the dough into a smooth, taut dome. This shaping method tightens the gluten over the surface so the rolls rise evenly upward and outward instead of slumping into amorphous blobs. Repeat with remaining balls of dough and place in prepared pan in a 5x3 grid, spacing evenly apart.
• Loosely cover pan with plastic wrap and let rolls rise in a warm draft-free spot until doubled in size and touching, 35-45 minutes (to test, poke one with an oiled finger; dough should spring back but leave a slight indentation).
• Place a rack in middle of oven; preheat to 375°F. Beat remaining egg in another small bowl until yolks and whites are incorporated and no streaks remain. Gently brush tops of rolls with egg, then sprinkle with sea salt.
• Bake rolls until they are deep golden brown, 20-25 minutes. Transfer pan to a wire rack and brush warm rolls with reserved 2 Tbsp. garlic butter; let cool in pan 10 minutes.
• Slide an offset spatula around sides and underneath rolls to loosen, then invert onto rack and turn right side up. Let cool at least another 15 minutes before serving.
• Do Ahead
• Dough can be formed into rolls (do not let rise) 1 day ahead; cover and chill. Let rise before baking; this may take around 3 hours.

Steps:

• In a small saucepan, over medium heat, combine cream, milk, and 6 tablespoons of butter. Stir constantly until the butter melts and the liquid reads 125F on thermometer, Set aside.
• In a large bowl, combine flour, yeast sugar and salt. Whisk until well blended.
• When milk mixture reads 120F pour it over flour mixture, along with egg yolks. Mix with your hands. Turn onto lightly floured surface and knead until no longer sticky, about 10 min.
• Shape into ball, place in lightly greased bowl. Cover tightly with plastic wrap and let rise until doubled (45-55 min).
• Lightly grease 9X13 baking dish. Turn dough out onto clean work surface and press lightly to deflate. Divide dough into 16 pieces. Roll each into a ball in small, tight circles with seam at bottom.
• Put ball in baking dish, seam side down. Repeat for rest. Cover baking dish with plastic wrap and let rise until they are 1 1/2 times original size and have risen 3/4 of the way up the baking dish.
• Bake until puffed and brown, about 20-25 min at 375°F Brush tops with melted butter.

Steps:

• In a small saucepan over medium heat, combine the milk and 8 tablespoons butter. Heat until the butter is melted, about 7 minutes. Remove from the heat and let cool to 105-115 F. Add the yeast and stir until dissolved. Let stand to allow yeast to bloom, 10 minutes.Meanwhile, in the bowl of a stand mixer fitted with a dough hook attachment, combine flour, sugar, and kosher salt. Mix on low speed until combined, about 30 seconds.
• After the yeast has bloomed, add the milk mixture to the mixer. Mix on low speed for about 1 minute; then increase the speed to medium-low and mix until the dough is smooth and elastic, about 4 more minutes. Meanwhile, lightly grease a large bowl. Remove the dough from the mixer, shape it into a round, and place into greased bowl. Cover the bowl tightly with plastic wrap and let the dough rise in a warm place until doubled in volume, about 1 hour. In the meantime, grease a 13x9-inch baking pan.
• When the dough has doubled in size, remove from bowl onto a clean work surface lightly dusted with flour. Use a bench scraper to divide the dough in half. Gently roll each piece of dough into a log 12 inches long. Then cut each log into 6 equal pieces.
• Using the cupped palm of your hand, roll and shape each piece into a taut ball against the floured work surface; close any visible seams with your fingers. Transfer the dough balls to the greased baking pan and space them out evenly. Cover the pan tightly with plastic wrap and let the rolls rise in a warm place for 30 minutes. Preheat the oven to 375 F.
• When the rolls have finished rising, prepare the "Everything" Topping: In a small bowl, combine the flaky sea salt, onion flakes, garlic flakes, and sesame seeds.Brush the tops of the rolls with 2 tablespoons of melted butter, then sprinkle with the "Everything" Topping. (Tip: Sprinkling from a height will ensure even distribution.) Bake until the rolls are golden, 18-20 minutes. Serve the rolls warm or at room temperature.

Steps:

• Place 2 cups flour in a large mixing bowl.
• Add yeast, salt, sugar and dry milk.
• Set aside.
• In a mixing bowl, combine water and egg and stir to blend.
• Make a well in the center of the dry ingredients.
• Pour water mixture into well.
• Mix by hand, beating 150 strokes and frequently scraping bottom and sides of bowl.
• Add 1/2 the melted butter and beat to incorporate.
• Add remaining flour, about 1/3 cup at a time, beating to incorporate each addition.
• Cover bowl with plastic wrap.
• Set dough in a warm, draft-free place such as oven with pan of hottest tap water on rack below.
• Allow batter to rise until doubled in bulk, about 1 hour.
• Coat cups, bottoms and sides of a 12-cup muffin pan (or two small round pans) with butter-flavored vegetable shortening.
• Punch down batter (batter will be extremely soft and sticky).
• Drop by hand or spoonful into prepared muffin pan cups to make 12 rolls (if in pan, each roll touching the next).
• Brush dough with 1/2 remaining melted butter.
• Let rise, uncovered, in warm, draft-free place until almost doubled in bulk, about 30 minutes.
• In preheated 400-degree oven, bake rolls on middle rack 16-18 minutes.
• Brush tops of cooked rolls with remaining melted butter.
• Serve immediately.