Everything Pull Apart Rolls Recipes

Steps:

• For the flour paste: Add 1/2 cup water to a small saucepan set over medium-low heat. Add the flour and cook, whisking constantly, until the mixture is a smooth pudding-like consistency, 30 to 45 seconds. Let cool.
• For the dough: Add the milk and egg to the flour paste and whisk together until smooth. Transfer the paste to a stand mixer fitted with a dough hook and add the flour and yeast. Mix on low speed until all the flour is moistened, 1 to 2 minutes. Let rest in the bowl for 15 minutes.
• After 15 minutes, with the mixer running on medium-low speed, add the sugar and salt and mix for about 5 minutes. Add 4 tablespoons of the butter and mix, scraping down the sides of the bowl when necessary, about 5 minutes longer. Transfer the dough to a lightly floured surface and knead briefly to form a ball. Spray a mixing bowl with cooking spray, add the dough ball, cover with plastic wrap and let rest until doubled in size, about 1 hour.
• Transfer the dough to a work surface and press gently but firmly to release the air. Stretch the dough to form a 9-by-10-inch rectangle. Cut the dough lengthwise into 4 equal strips, then cut those strips into 3 equal pieces. Working with one piece at a time, stretch and press each one into an 8-by-2-inch inch strip. Roll each strip small end to small end in order to form a snug roll.
• Grease a 12-inch cast-iron skillet with butter and arrange the rolls in the skillet, 10 around the outside and 2 in the middle. Cover with plastic and let rise until doubled in size, about 45 minutes.
• Position an oven rack in the lowest position and preheat the oven to 375 degrees F.
• Brush the rolls with the remaining 3 tablespoons butter and bake until golden brown, about 25 minutes. Let cool 5 minutes.
• When ready to serve, using a 2-ounce ice cream scoop, place scoops of the garlic-herb or honey butter in the center of the bread and let your guests pull apart the bread from the skillet.

Steps:

• Heat oven to 350 degrees F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
• Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
• In small bowl, mix brown sugar and butter; pour over biscuit pieces.
• Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.