Perfect Pull-Apart Rolls

READY IN: 2hrs 17mins
Recipe by Lisa Bee

I found this recipe online and used it this past Thanksgiving. I made a couple changes, and everyone loved these rolls. They were absolutely perfect and best fresh from the oven. Enjoy!

Top Review by Robin Schuster

I made these rolls for Thanksgiving this year. This recipe not only reminded me of my childhood- making many years with my Mom and two sisters, but its results were the same being delicious and full of their known buttery taste! I would agree they are "Perfect Pull-Apart Rolls!"<br/><br/>By Robin Schuster<br/>November 28, 2014<br/>Redwood City, CA

Ingredients Nutrition

Directions

  1. In a large bowl dissolve yeast and 1 tbsp sugar in 1 cup of warm water. Set aside.
  2. Cream the butter and remaining sugar.
  3. Mix eggs with creamed butter and sugar.
  4. Add 1 cup very hot water to the egg mixture and blend.
  5. Add the egg mixture to the bowl with the yeast. (By now the yeast should be foamy and thick.).
  6. Add 2 cups of flour and the salt. Stir until smooth.
  7. Add 2 more cups of flour. Stir until smooth.
  8. Add 1 cup of flour at a time until a dough is formed that is slightly elastic and barely sticks to a dry finger when poked.
  9. Turn the dough into a lightly greased bowl.
  10. Cover and let rise until double in size.
  11. Punch down to deflate and let rise until double in size again.
  12. Take 1 inch size pieces of dough and tuck the edges under until they form smooth tight balls.
  13. Dip each ball in the melted butter and place 3 at a time into ungreased muffin tins.
  14. Cover and let rise until double in size.
  15. Bake at 400 degrees for 15 minutes.
  16. Brush tops with any leftover melted butter.
  17. Bake for 1-2 minutes longer until golden brown.
  18. Remove rolls from pans and cool for a few minutes before serving.

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