Recipe: Pull-Apart Rolls

Pull-Apart Rolls by Justin Chapple and Laura Rege.

Photo by Con Poulos; Food styling by Simon Andrews

From Food & Wine magazine. These insanely tasty, pillow-like rolls get their great golden color from the addition of butter and eggs.


Pull-Apart Rolls
Active: 30 mins.; Total: 3 hours 30 mins.
Makes 14

Ingredients:
1 stick unsalted butter, melted and cooled, plus softened butter for brushing
1 package active dry yeast
¼ cup lukewarm water (100° to 110°)
¼ cup sugar
1 cup whole milk, warmed
2 large eggs, at room temperature
4 cups all-purpose flour, plus more for dusting
2½ tsp. kosher salt

Directions:

1. Brush a large bowl with butter. In the bowl of a stand mixer fitted with the paddle, combine the yeast with the water and a pinch of the sugar and let stand until foamy, about 10 minutes. Add the milk, melted butter, eggs and the remaining sugar and mix until combined. Switch to the dough hook and add the flour and salt. Knead at low speed until a smooth ball forms, about 2 minutes. Scrape the dough into the prepared bowl. Cover with plastic wrap and let stand in a warm place until doubled in volume, about 11/2 hours.

2. Preheat the oven to 350°. Grease a 9-by-13-inch baking dish. Turn the dough out onto a lightly floured surface and form into a ball. Cut in half, then slice each half into 7 wedges and arrange them top side up in the prepared baking dish. Cover with plastic wrap and let stand in a warm place until doubled in volume, about 30 minutes.

3. Bake the rolls for 20 to 25 minutes, until golden. Serve warm or at room temperature.

MAKE AHEAD:

The baked rolls can be covered in plastic wrap and stored overnight at room temperature. Reheat the rolls before serving.

      
From "The Ultimate Make-Ahead Thanksgiving Menu" courtesy of Food & Wine Magazine. All rights reserved.

      
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