ROSEMARY PULL-APART DINNER ROLLS
As far as holiday dinner rolls go, these are pretty lean. You can increase the amount of melted butter and toss in a egg or two, but since these are generally going to be eaten with fairly rich food, I prefer a lighter approach.
Provided by Chef John
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h55m
Yield 36
Number Of Ingredients 13
Steps:
- Dissolve yeast in warm water in a small bowl. Set aside in a warm place until the yeast softens and begins to form a creamy foam, 10 to 15 minutes.
- Combine 1 cup milk and butter in a small saucepan over low heat. Cook until butter is melted, 3 to 4 minutes; remove pan from heat.
- Combine 2 cups flour, yeast mixture, honey, 1 teaspoon salt, rosemary, and milk mixture in the bowl of a stand mixer fitted with a dough hook; mix on low until no dry spots remain. Stir in 1/2 cup flour, 2 tablespoons at a time, mixing well after each addition. Continue adding flour until a firm dough forms that pulls away from the sides of the bowl. Knead on medium until elastic and soft but still tacky, about 6 minutes. Transfer dough to a clean bowl and coat with olive oil. Cover loosely with plastic wrap or a clean dish towel and let rise in a warm spot until doubled in size, about 1 1/2 hours.
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
- Transfer dough to a work surface and shape into a rectangle about 1-inch thick. Cut into 36 equally-sized pieces. Form each piece into a ball, pinching the seams on the underside, creating a smooth, round top.
- Lightly beat egg with 1 teaspoon milk in a small bowl.
- Transfer dough balls to the prepared baking sheet in 3 rows of 12, placing them close together but not touching. Brush tops lightly with the egg mixture and sprinkle with sea salt. Cover and let rise in a warm place until nearly doubled, 20 to 30 minutes.
- Bake in the preheated oven until golden brown, about 20 minutes.
Nutrition Facts : Calories 57.1 calories, Carbohydrate 7.5 g, Cholesterol 8.5 mg, Fat 2.4 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 1.1 g, Sodium 78.5 mg, Sugar 0.8 g
PULL-APART PARKER HOUSE ROLLS
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 3h
Yield 12 rolls
Number Of Ingredients 10
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.
BUTTERSCOTCH PULL-APART ROLLS
Prepare these rolls the night before and throw them in the oven in the morning... Enjoy!
Provided by Meg
Categories Bread Quick Bread Recipes
Time 8h30m
Yield 10
Number Of Ingredients 6
Steps:
- Spray a fluted tube pan (such as Bundt®) with cooking spray. Place frozen rolls in the pan. Sprinkle with pudding mix.
- Combine melted butter, brown sugar, and cinnamon in a small bowl. Pour over the rolls. Cover pan with a tea towel and let rise overnight, about 8 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Place fluted tube pan on a baking sheet as mixture will boil over in the oven.
- Bake in the preheated oven until the buns are golden brown, about 20 minutes.
Nutrition Facts : Calories 409.7 calories, Carbohydrate 61.7 g, Cholesterol 27.6 mg, Fat 14.4 g, Fiber 2.1 g, Protein 9.2 g, SaturatedFat 6.9 g, Sodium 546.3 mg, Sugar 22.3 g
More about "yeast pull apart rolls recipes"
BUTTERY PULL-APART DINNER ROLLS RECIPE
From bonappetit.com
5/5 (43)Estimated Reading Time 8 minsServings 15
- 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 ¼ cup milk, 3 Tbsp. flour, and ¼ 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 ½ 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.
BUTTERY PULL-APART ROLLS – LEITE'S CULINARIA
From leitesculinaria.com
5/5 (10)Total Time 2 hrsCategory SidesCalories 106 per serving
- To make the pull-apart rolls, combine the yeast, milk, sugar, oil, and eggs in a large bowl, stirring well. Add 2 1/2 cups flour and stir well for 1 minute. While stirring, slowly add the salt. Add the remaining 1 cup flour, a little at a time, or as much of it as needed, to create a soft dough.
- Turn the dough onto a lightly floured surface and knead for 5 minutes or strongly whack the dough with a large spoon 30 times. [Editor’s Note: Yes, you read correctly. It works!] Shape the dough into a round and place it in a large bowl. (Avoid stainless steel or sheet metal bowls, as both can have a negative reaction with the yeast.) Cover the bowl with a clean cloth and place it in a warm, but not hot, spot. Let rise until doubled in bulk. The warmer your kitchen, the faster your dough will double—figure 20 to 30 minutes at 75°F (18°C).
- While the dough is rising, melt the butter in a warm 12-inch cast-iron Dutch oven or a similarly sized pot with a lid. Remove from the heat and tilt the pot so the butter covers the bottom and about halfway up the sides. The excess butter will pool in the bottom of the pan. This is okay. In fact, it’s more than okay, it’s desirable.
- After the dough has risen, place it on a clean, flat, lightly buttered work surface and shape the dough into a round ball. Pinch off a 1 1⁄2- to 2-inch (4- to 5-cm) portion of dough, roll the dough between your palms to round it, then pinch and smooth it to seal the seam. Plonk the dough ball into the prepared Dutch oven and roll it around in the butter to coat it on all sides. Place the buttery dough ball, seam side down, in the Dutch oven with its nice rounded top facing upwards. Repeat with the remaining dough, arranging the rolls so they touch one another.
HOMEMADE PULL APART DINNER ROLLS
From amandascookin.com
5/5 (13)Total Time 1 hr 15 minsCategory BreadsCalories 174 per serving
- Dissolve yeast in warm milk with sugar in electric mixer bowl. Stir in 1 cup flour, oil, and salt. Beat until smooth. Stir in enough remaining flour, scraping dough from side of bowl, until soft dough forms.
- Cover and let rise in warm place until double, about 45 minutes. Make sure that you cover the dough bowl with a towel when you set it aside to rise in a draft-free place.
- Heat oven 400 degrees F. Punch down dough in center and fold over a few times. Prep a 12 cup muffin pan with non-stick cooking spray. Pinch off 1 inch balls of dough and quickly roll in palm of hands. Put 3 balls to one muffin cup, brush with melted butter; sprinkle with coarse salt.
- Bake until crust is light golden brown, about 15 minutes. Immediately remove from pan. Store loosely covered.
BEST YEAST ROLL RECIPE
From sugarandsoul.co
4.8/5 (18)Total Time 1 hr 3 minsCategory Side DishCalories 151 per serving
- Dissolve the yeast in the warm water in a very large bowl, then stir in the sugar and let stand for 5 minutes.
- Stir in the egg, melted butter, and salt. Stir in as much of the flour as you can with a wooden spoon.
- Transfer the dough to a stand mixer fitted with a dough hook and mix on low speed for 6 to 8 minutes. Alternatively: You can turn the dough out onto a lightly floured surface and knead by hand until the dough is smooth and elastic.
- Shape the dough into a ball and place back in the lightly greased large bowl, turning one to cover the surface of the dough with grease. Cover with a clean hand towel and let rise in a warm place until the dough doubles in size, about 45 to 60 minutes.
13 PULL-APART BREAD RECIPES
From allrecipes.com
GOLDEN PULL-APART BUTTER BUNS RECIPE
From kingarthurbaking.com
PULL-APART ROLLS - RED STAR® YEAST
From redstaryeast.com
CHEESY GARLIC PULL APART ROLLS - RED STAR® YEAST
From redstaryeast.com
EASY NO-KNEAD PULL APART BREAD ROLLS - RECIPE WINNERS
From recipewinners.com
HOMEMADE WHOLE WHEAT PULL APART ROLLS RECIPE - RED STAR® YEAST
From redstaryeast.com
QUICK RISE EASY YEAST ROLLS - EASY RECIPES BY ITS YUMMI
From itsyummi.com
BUTTERY PULL-APART ROLLS - LIFE MADE SIMPLE
From lifemadesimplebakes.com
PIZZA PULL-APART ROLLS | RED STAR® YEAST
From redstaryeast.com
GARLIC-PARMESAN CHEESE PULL APART BREAD [USING RHODES FROZEN …
From pinterest.com
HOW TO MAKE DINNER ROLLS WITH DISCARD STARTER
From kingarthurbaking.com
70 YEAST ROLL RECIPES THAT RISE TO THE OCCASION
From tasteofhome.com
YEAST FREE PULL-APART ROLLS : 8 STEPS (WITH PICTURES)
From instructables.com
WHOLE WHEAT PULL APART DINNER ROLLS - RED STAR® YEAST
From redstaryeast.com
GARLIC PARMESAN PULL-APART ROLLS RECIPE
From simplyrecipes.com
RASPBERRY SWEET ROLLS RECIPE
From epicurious.com
GARLIC AND DILL DINNER ROLLS RECIPE
From bonappetit.com
BLUEBERRY SWEET ROLLS
From recipegirl.com
DINNER ROLLS
From onceuponachef.com
You'll also love