Bread/ One Hour {or Less} Bread Project/ Uncategorized

60 Minute Pull-Apart Rolls

60 Minute Pull-Apart Rolls

Is there anything that smells better than baking bread?

60 Minute Pull-Apart Rolls

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.

60 Minute Pull Apart Rolls

Most nights we have bread with dinner. I have a number of quick, easy bread and roll recipes that are great for weeknights.

60 Minute Pull-Apart Rolls

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.

60 Minute Pull-Apart Rolls

The rolls have a mild, slightly sweet flavor that’s great with any number of dishes.

60 Minute Pull-Apart Rolls

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!

30 Minute Cinnamon Sugar Knots

30 Minute Cinnamon Sugar Knots

30 Minute Garlic Knots

30 Minute Garlic Knots

 

60 Minute Pull-Apart Rolls
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60 Minute Pull-Apart Rolls

Course bread
Prep Time 42 minutes
Cook Time 18 minutes
Total Time 1 hour
Servings 16
Author i heart eating

Ingredients

  • 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

Instructions

  1. Grease 2 8-inch round cake pans; set aside.
  2. 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.
  3. Pour the milk mixture into the bowl of a stand mixer.
  4. Add the yeast and warm water, and stir to combine.
  5. Add 2 cups flour and salt to yeast mixture. Using a dough hook, mix on low speed for about 1 minute.
  6. 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.
  7. 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.
  8. Place dough in a greased bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel.
  9. Let it rise in a warm place, free from draft, for about 15 minutes.
  10. Turn the dough onto a lightly floured surface, and divide into 16 equal pieces.
  11. Place 8 pieces of dough in each pan.
  12. Cover the pans with the dish towel, and let the dough rise for about 10 minutes.
  13. Preheat oven to 350 F.

  14. Melt remaining butter. Set aside
  15. Bake for 18-25 minutes, or until the rolls are golden brown.

  16. Brush rolls with melted butter.
  17. Remove from pans, and cool on wire racks.

Recipe Notes

*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.

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2 Comments

  • Reply
    Susan
    November 14, 2017 at 1:44 am

    A couple of years ago I made a batch of 60-minute rolls. They looked perfect but had no flavor because they rose for such a short time. How do you deal with this issue? Thanks!

    • Reply
      Kate
      November 14, 2017 at 9:30 am

      The first thing I thought of when you said that they didn’t have flavor was a lack of salt. When bread (or any baked good) doesn’t have enough salt, it tastes flat and boring. Hope that helps!

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