Is there anything that smells better than baking bread?
Not only do I love the way that baking bread smells, I love the way fresh bread tastes. There’s just something about fresh, warm bread slathered in butter that can’t be beat.
Most nights we have bread with dinner. I have a number of quick, easy bread and roll recipes that are great for weeknights.
I like these 60 minute pull-apart rolls for those times when I want an easy, super-soft dinner roll. Since the rolls are all nestled in by each other, they stay nice and soft while they’re baking.
The rolls have a mild, slightly sweet flavor that’s great with any number of dishes.
These rolls are also incredibly easy to make. They are made from scratch – start to finish – in just one hour, and about half of that hour is hands-off. So, not only are these rolls delicious, they’re also so quick and easy!
More easy roll recipes!
60 Minute Pull-Apart Rolls
- 1/3 cup milk
- 3 tablespoons granulated sugar
- 1/3 cup butter divided
- 1 tablespoon + 1 tsp. instant yeast*
- 1 cup warm water 105F – 115F
- 3-4 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- Grease 2 8-inch round cake pans; set aside.
- In a small saucepan, stir milk, sugar, and 3 tablespoons butter together. Heat over low heat just until butter melts and sugar dissolves. Cool to about 100-105 F.
- Pour the milk mixture into the bowl of a stand mixer.
- Add the yeast and warm water, and stir to combine.
- Add 2 cups flour and salt to yeast mixture. Using a dough hook, mix on low speed for about 1 minute.
- With the mixer still going, add remaining flour, 1/2 cup at a time. Mix about 1 ½ minutes, or until dough starts to clean the sides of the bowl.
- Knead on low speed for about 2 more minutes, or until dough is smooth and elastic – the dough will still be slightly sticky to the touch.
- Place dough in a greased bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel.
- Let it rise in a warm place, free from draft, for about 15 minutes.
- Turn the dough onto a lightly floured surface, and divide into 16 equal pieces.
- Place 8 pieces of dough in each pan.
- Cover the pans with the dish towel, and let the dough rise for about 10 minutes.
Preheat oven to 350 F.
- Melt remaining butter. Set aside
Bake for 18-25 minutes, or until the rolls are golden brown.
- Brush rolls with melted butter.
- Remove from pans, and cool on wire racks.
*If you'd like to use active dry yeast, let yeast sit for 5-10 minutes, or until foamy in step 4. Continue with recipe as written.