Pull Apart Rolls
Soft, fluffy, and golden brown, these pull apart rolls are perfect for serving alongside any meal. They bake up pillowy and tender, with that signature pull-apart texture that makes them irresistible. Whether it’s a holiday dinner or just a cozy weeknight meal, these rolls will steal the show.
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We make these pull apart dinner rolls every year for Thanksgiving, but honestly? They’re so simple and satisfying, we end up baking them a few more times throughout the season. There’s just something comforting about warm, homemade rolls fresh from the oven.
If you’re into baking projects, you’ll also love our Garlic Butter Rolls or Sweet Potato Rolls.
Ingredients
Pull Apart Rolls
Equipment
- Medium bowl
- Large bowl
- Electric Mixer
- round baking dish
Ingredients
- 3 ½ cups all-purpose flour
- 2 ¼ teaspoons active dry yeast 1 packet
- 1 cup warm milk about 110°F
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 large egg
- 4 tablespoons unsalted butter melted (plus more for brushing)
Instructions
- In a medium bowl, combine flour and salt.
- In a mixing bowl, dissolve yeast and sugar in warm milk. Let sit for 5–10 minutes, until foamy.
- Add the egg and melted butter to the yeast mixture and stir until mixed.
- Then, add the flour. Mix until dough comes together.
- Knead on a lightly floured surface for 8–10 minutes, or until smooth and elastic. (Or use a stand mixer with a dough hook for 5–6 minutes.)
- Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down dough and divide into 12 equal pieces.
- Shape into balls and arrange them in a greased 9- or 10-inch round baking dish.
- Cover and let rise again for 30–40 minutes, until rolls are puffy.
- Preheat oven to 375°F. Bake rolls for 20–24 minutes, until golden brown on top.
- Brush warm rolls with melted butter before serving.
Notes
Storage
- Storing: Leftovers keep in an airtight container at room temp for 2–3 days.
- Freezing: You can freeze baked rolls (wrap tightly). Thaw and reheat gently in the oven.
- Reheating: Microwave for 15–20 seconds or warm in a low oven.
Notes
- Don’t over‑flour: The dough should be soft and slightly tacky. Too much flour = dense rolls.
- Warm spot for rising: Use your oven with the light on, or near a warm stove.
- Check doneness: The tops should spring back lightly when touched. Internal temp ~190 °F is good.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
What to Serve Pull Apart Dinner Rolls
These rolls go well with any of your favorite meals. You can serve them with your holiday Instant Pot Ham, or with your favorite pasta dish like slow cooker goulash.
Wendys Tips
- Make sure your milk is the right temp (around 110°F). Too hot will kill the yeast
- If your kitchen is cold, use the oven with the light on for rising.
- Want taller rolls? Use a smaller pan so they bake snugly together.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! Make the dough, let it rise, shape the rolls, then refrigerate before the second rise. Let them come to room temp and rise before baking.
Yep. Just skip the proofing step and mix it right into the flour.
Could be old yeast, milk too hot or cold, or a drafty kitchen. Make sure all your ingredients are fresh and temps are right.
