Buttery Pull-Apart Dinner Rolls

Ingredients

• 3/4 cup warm whole milk (about 110F)
• 2 1/4 tsp active dry yeast (1 packet)
• 1/4 cup granulated sugar, divided
• 1/3 cup unsalted butter, melted and slightly cooled, plus 2 tbsp for brushing
• 2 large eggs
• 4 cups (500g) all-purpose flour
• 1 tsp fine salt
• 1/4 cup warm water (about 110F)
• 1 tbsp neutral oil, for greasing
• 1 tsp flaky sea salt, for topping (optional)

Instructions

1. Combine the warm milk, warm water, 1 tablespoon of the sugar, and the yeast in a small bowl. Let stand 5 to 10 minutes until foamy; if it does not foam, the yeast is inactive and you need a fresh packet.
2. In a large bowl or stand mixer, whisk together the flour, remaining sugar, and salt. Add the yeast mixture, melted butter, and eggs, and mix until a shaggy dough comes together.
3. Knead by hand for 8 minutes or with a dough hook on low speed for 6 minutes, until the dough is smooth and only slightly tacky, not sticky enough to coat your fingers heavily.
4. Form the dough into a ball, place in an oiled bowl, and cover with plastic wrap. Let rise in a warm spot for 1 hour, or until doubled; the dough should hold a dent when poked gently.
5. Punch down the dough and divide it into 15 equal pieces (about 60g each). Roll each piece into a tight, smooth ball by cupping your palm over it and rolling in small circles against the counter.
6. Arrange the balls in a greased 9x13 inch baking pan, leaving a little space between each; they will expand and touch as they rise. Cover loosely with a towel.
7. Let the rolls rise a second time for 30 to 45 minutes, until visibly puffy and touching each other.
8. Preheat the oven to 375F while the rolls finish their second rise.
9. Bake for 18 to 22 minutes, until the tops are golden brown and a roll pulled from the center reads about 190F internally.
10. Brush immediately with the remaining melted butter and sprinkle with flaky salt if using. Let cool for 10 minutes before pulling apart and serving warm.

Nutrition

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.