Buttery Homemade 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
- All-purpose flour: Flour gives the rolls their structure; spoon it into your measuring cup and level it off so you don’t pack in extra flour and end up with dense rolls.
- Active dry yeast: This is what makes the dough rise, and letting it sit in the warm milk and sugar until foamy gives you a chance to check that it’s active before adding the remaining ingredients.
- Milk: Milk enriches the dough for a softer crumb; warm it to about 110°F, as directed in the recipe, and check with a thermometer to avoid overheating the yeast.
- Granulated sugar: A little sugar feeds the yeast, adds a mild sweetness, and helps the rolls develop their golden-brown color.
- Salt: Salt brings out the buttery flavor and helps control yeast activity so the dough rises at a steady pace.
- Large egg: The egg adds richness and structure, helping the rolls hold their shape while keeping the crumb tender.
- Unsalted butter: Melted butter adds flavor and tenderness while letting you control the salt; let it cool until warm before mixing it into the dough, and brush a little extra over the baked rolls for a soft, buttery finish.
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 For Buttery Pull Apart Rolls
- What if the yeast doesn’t foam? Give the yeast, sugar, and milk the full 5–10 minutes in the recipe. If there’s still no foam, start over with fresh yeast and milk at about 110°F before adding the flour, egg, and butter.
- How sticky should the dough be? Aim for soft and slightly tacky, rather than dry or stiff. Knead before deciding it needs more flour; if it still sticks heavily to your hands or work surface, add flour a tablespoon at a time so the rolls don’t turn dense.
- How do I know I’ve kneaded enough? Use the kneading times as a guide and look for smooth, elastic dough. Gently stretch a small piece between your fingers; it should form a thin membrane before tearing. If it tears immediately, knead a little longer and check again.
- What if the dough is rising slowly? Watch the dough instead of the clock: it should double during the first rise, and the shaped rolls should look puffy after the second. A cool kitchen can make both rises take longer, so keep the dough covered in a warm, draft-free spot and give it more time.
- How do I get evenly sized, pull-apart rolls? Weigh the dough and divide that weight by 12 for even portions. Tuck the edges of each piece underneath and pinch the seam closed, then place seam-side down in the greased 9- or 10-inch round pan with a little room to expand; the rolls will grow together as they rise and bake.
- How can I tell whether the center rolls are done? Start checking at 20 minutes and use an instant-read thermometer in the center roll, aiming for about 190°F. If the tops are already golden but the middle needs more time, loosely tent the pan with foil and keep baking.
- How do I keep the tops soft? Brush the rolls with melted butter as soon as they come out of the oven. Let them rest for a few minutes before pulling them apart so the hot, delicate crumb has a chance to set.
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.
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.