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No Thanksgiving table would be complete without rolls, and these Easy Flaky Pull-Apart Dinner Rolls are my go-to this year.
If there’s one thing that absolutely has to be on every holiday table, it’s got to be rolls. Or at least that’s the case in my house (ok a few of the brothers would definitely say turkey over rolls). However, not one family member, not even the pickiest, would ever decline a roll. In fact, the rolls are probably the very first item to completely disappear.
Everyone loves them.
Over the years, I’ve made a few different varieties of dinner rolls. My favorites are these easier homemade crescent rolls, but I always love making those for Christmas dinner. For Thanksgiving, I love something a little more doughy. Enter these super easy, super flakey, extra buttery dinner rolls.
Oh man, does my family love these. Even after having been served these rolls about four times over the last month (they took a bit of testing to get just right). Each time they were gone in minutes…seriously my family loves rolls.
Here’s the thing, I know bread baking intimidates a lot of people, and I get it. When you read a recipe that requires kneading the dough for ten minutes, has a rising time of four hours, and a crazy complicated rolling/shaping process, that’s not only scary, but daunting too.
Whenever I set out to bake bread, I always try to find the easiest and simplest way. Bread does not have to be hard to be delicious, and this recipe is an example of that.
The dough is made up of a few simple ingredients that you probably have in your kitchen right now. Mix up the ingredients in one bowl, let the dough rise, roll it out, spread on some butter, cut into squares, let it rise one more time and then bake. Nothing fancy or complicated, and the best part?
These rolls are delicious.
Again, soft, buttery, and extra flakey. Aka, what every dinner roll should aspire to be.
So what’s the secret that makes these rolls so good?
Umm? Can you guess?
A layer of butter…
Obviously.
When working on this recipe, I first baked up a roll that was more dense than I wanted. I’m not real big on dense rolls and what I really wanted with these rolls was more of that flakey layer, like what you get from the Pillsbury canned biscuits. Yes, I did just write Pillsbury canned biscuits. My mom used to buy them for family parties and even though I have not had them since I was probably ten or twelve, I remember them being delicious. Come on, you know you loved them too.
So, I did some thinking and ended up using my favorite technique from my crescent recipe and smeared a layer of butter (salted, because it’s my favorite) over the dough, then folded it up like a letter and cut into squares. The layer of butter ripples through the rolls creating three flakey, doughy layers. It’s what makes these pull-apart rolls better than any other.
Because let’s be real, who does not lover, buttery, doughy layers?!
They are the best.
And now you guys see why you need these rolls in your life. Especially come Thanksgiving Day.
They are the perfect rolls for soaking up all that gravy and then eating for breakfast the next morning. Trust me on this, you have to give these rolls a try. There’s nothing not to love.
And guys? Speaking of rolls, my mom and I are in NYC this week and I really want to take her to a great bakery for croissants and pastries since they are her all time favorite. From your guys recommendations so far, I need to go to Levin Bakery, any other hidden secrets I need to know about? Let us know!
In the meantime, start plotting out your Thanksgiving rolls and then give these a testing this week…
Easy Flaky Pull-Apart Dinner Rolls
Servings: 12 rolls
Calories Per Serving: 240 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 cup warm whole milk
- 2 1/2 teaspoons instant yeast
- 2 tablespoons honey
- 2 large eggs
- 3-4 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 6 tablespoons salted butter, at room temperature, plus melted butter for brushing
- flaky sea salt, for topping (optional)
Instructions
- 1. In the bowl of a stand mixer, combine the milk, yeast, honey, eggs, flour, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. Add 2 tablespoons butter and mix until combined, about 2-3 minutes more. 2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.3. Grease a 9x13 inch baking dish with butter.
4. Punch the dough down and roll out on a lightly floured surface into a large rectangle that’s about 1/4 inch thick. Spread the remaining 4 tablespoons of softened butter all over dough, being careful not to break through the dough with butter.5. Fold one half of the rectangle towards the center and fold the other half over the top of the first layer so you have three dough layers. Cut the dough into 12 equal squares. Arrange in the prepared baking dish. Cover the pan, and let the rolls rise for about 45 minutes to 1 hour, until they're puffy. Alternately, you can place the pan in the fridge to rise overnight. 6. reheat the oven to 350. Bake the rolls for 20 to 25 minutes, until they're golden brown on top.7. Remove them from the oven, and brush with the melted butter, sprinkle with salt, of desired. Pull them apart to serve warm.
All good cooks test their recipes before Thanksgiving day. Just sayin’
This post was originally published on November 7, 2017
Hi there! I just wanted to clarify that this recipe does not require the yeast to be dissolved in the liquids and/or proof before mixing in the dry ingredients? Also, I bought your book this weekend and I can’t wait to start cooking from it!
No, no need to proof the yeast if using instant yeast as the recipe calls for. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Hi there! This recipe is making my mouth water!
Any advice for using a sourdough starter instead of dry yeast??
Thanks, CANNOT wait to try these 🙂
HI! I am not sure how you might incorporate sourdough starter. Maybe add 1/4 cup started and see how that goes. I am sure it will be great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Birdbath Bakery in SoHo has amazing pretzel croissants and cookies. I also really love Milk & Cookies in the West Village. And try to get over to Chelsea Market if you have time (and are hungry…)! Have a great trip.
Thank you Erica! These suggestions are awesome and so helpful!
Two Little Red Hens- on the Upper East Side 2nd Ave and 86th St… the best biscuits and cinnamon rolls.
YES! I will try to get there! Thanks Jenn!
This gonna be a treat just bt the sounds of it
Yes they’re so yummy! I hope you love them!
Oh my gosh, these look incredible!! I’m going to make these on the weekend (and devour right away)! We’ve already had Thanksgiving here in Canada, buuuutttt rolls don’t need a special reason to be made right?
Rolls never need an occasion in my opinion!! I hope you love these Tanvee! Thank you!
These look amazing! Nothing quite like homemade bread. I want a bunch of these for my breakfast right now haha.
Thank you Natasha! I am so glad you love these!
These rolls look delicious. Great with turkey or even short ribs. As far as New York, Sarabeth’s for breakfast is wonderful. Try the English muffins with jam for one, but everything is great.
Thank you Joyce! Yes, these would be great with either! Also, thank you for the suggestions!
Go to Sullivan Street Bakery (Jim Lahey)
I may have to! Thanks for the suggestion!
Lovely pictures as usual!
Cooking Channel has a show called Unique Sweets and they have featured many fantastic bakeries in New York. They even have specific episodes just highlighting New York sweets! I always check to see if they’ve featured anything in the city I’m visiting. Hope you and your Mom have a wonderful time!
Thank you Esther!
This recipe looks great, Tieghan. However, not everyone has a stand mixer (let alone a dough hook). I know, it’s shocking, but true. Do you have some tips on how to mix the dough by hand? Thanks so much, Ardith
I agree Ardith! I would love some tips on doing this by hand.
HI! Mixing by hand is not a problem at all. Just mix the dough with a spatula or wooden spoon until it is smooth and elastic, should take 8-10 minutes. Please let me know if you have other questions. Hope you love this recipe! Thanks! ?
If we don’t have a stand mixer can I knead? Easier on my shoulders than 10 minutes with a wooden spoon…..
Yes, that will work great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
HI! Mixing by hand is not a problem at all. Just mix the dough with a spatula or wooden spoon until it is smooth and elastic, should take 8-10 minutes. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
HI! Mixing by hand is not a problem at all. Just mix the dough with a spatula or wooden spoon until it is smooth and elastic, should take 8-10 minutes. Please let me know if you have other questions. Hope you love this recipe! Thanks! ?
Do you think these could be mixed in a food processor (like I make pizza dough)? Or would it just be safer to stick to hand mixing? Thanks!!!
Hi! I would recommend the hand mixing. I worry using the food processor will over mix the dough. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I’ve been waiting for you to post these recipes since I read your Thanksgiving time line! I’m definitely incorporating these in our menu this year. If I refrigerate them over night, how long should I take them out of the fridge before baking? Or can I bake it straight from the fridge?
HI! I like to take them out and let the rolls sit on the counter while the oven preheats, so for 20-30 minutes. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Yes Levain is a must! You should go to Dominique Ansel Bakery as well! He has such fancy and creative dessert ideas (like a frozen s’more) I feel like you would fit right in!
Thank you Sophie!
These look fabulous – any make ahead advice – so much to do on Thanksgiving day!
I’m with you on this. Rather than refrigerate, freeze?
Hi! You can freeze the prepared rolls for up to 2 months, thaw the dough over night in the fridge and then bake as directed. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
If you put in the fridge do they go straight into oven or need to warm to room temp first?
I like to leave the rolls on the counter while the oven is preheating. Please let me know if you have other questions. Hope you love this recipe! Thanks! ?
Thank you!
Can i make the dough tonight and put in the fridge? Let them get room temperature tomorrow before baking them?
Yes, that works outs great and it’s what I did this year too! Hope you had a wonderful Thanksgiving! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Oh yeah, I need to give these a try, alright!!!
https://bloglairdutemps.blogspot.pt/
YES you do! I hope you love this!
this bread looks so good and I wish to have one of those right now.
Thanks Carlos!