Next Post
Butternut Squash and Sun-Dried Tomato White Lasagna.
This post may contain affiliate links, please see our privacy policy for details.
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
Made these yesterday, so fantastic. I ate 3 straight from the oven – gotta do a good test for thanksgiving!! do you have any thoughts on whether I can part bake them, then freeze and bake the rest from frozen on thanksgiving day? Thanks for another great recipe!!
I did add extra flour too, maybe an extra cup?
That is fine! Sometimes extra flour is needed.
HI! You can freeze the dough raw, then thaw overnight and bake. That works great! I wouldn’t par bake though as I am not sure how that will turn out. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I’m making thees now- the dough is proving in the oven (oven isn’t on) at the moment. Like another commenter below, I had to use nearly a full cup more flour than the three cups listed here in order for the dough to come together. I hope I’m not wrong- is the dough supposed to be seriously sticky? I was nearly a puddle at the bottom of the bowl with just three cups. It’s also terribly humid here today so perhaps that also contributed. Nonetheless, I’ll let you know how they turn out but I’d say I used 3 3/4 cups strong white flour (that’s bread flour) for the dough. I have never made a recipe of yours that wasn’t TOTALLY AMAZING, so I’ve got my fingers crossed for these too!
Hi! The dough should be sticky, its sounds like everything is right. I am sure the humidity is making the dough moist. Please let me know if you have any other questions. Hope you love the recipe! Thank you! 🙂
Just now I finished reading epic-crispy-quinoa-burgers-topped-sweet-potato-fries-beer-caramelized-onions-gruyer.This one kinda attracted my attention.Will try try this too.Thanks for sharing such wonderful recipe.
I hope you love this one a well! Thank you!!
I could live on these dinner rolls! Absolute perfection 🙂
Haha yes me too! Thanks Laura!
Can you make the dough Wednesday and bake Thursday while still keeping the integrity of the rolls?! I thought I saw on your timeline you would prepare them early.
Hi! Yes! You can make these on Monday even. Keep the rolls in the fridge and then bake just before serving. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I’ve been trying to master these for some time. Please tell me they are already adjusted for our high altitude :). I’m in Denver. If not, what changes did you make for altitude? Thanks in advance.
HI! These are good to go for high altitude, jut be sure to under bake and not over-bake, that is the worst at a higher altitude. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Same here! Can’t wait to try them!
Wow these look so heavenly!! I don’t eat much dairy but do you think these would work if I substitute vegan butter and almond milk?
Hi! I am not sure as I have not tested the recipe this way. I think a nut based or coconut milk will be great, but I am not familiar with vegan butter. If you use it often, I think it should be fine! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Looks so good but I don’t keep instant yeast on hand. Any tips for using regular yeast?
Sure! Just add the yeast, milk, and honey to your bowl, let sit 10 minutes or until foamy. Then add your remaining ingredients. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
These … are … the … best … rolls … EVER. Made my trial batch yesterday in preparation for T-giving. I added some flour in excess of the recipe before the first rise because I thought the dough was too sticky. Easy? Buttery? Wonderful? Yes to all three!
YES! I am so happy these turned out great for you Dean! Thank you!!
If you’ve made them FOUR times in a month, I think we’re going to be pretty set with our holiday menu rolls this month 😉 absolutely cannot wait to make these. Thanks for sharing!!
Woo! So happy you’re loving these! Thank you!
Hey Tieghan,
These rolls look perfect for thanksgiving sandwiches! I was looking at your crescent recipe and roll recipe the other day and seeing this post made me smile. I love this sturdy but pillowy roll for thanksgiving and think it will be perfect. 🙂 Also, I recommend Breads Bakery (in flatiron) or Mah Ze Dahr Bakery (in the west village)! I hope you’re having an incredible time! 🙂
Thank you so much Kristin! Yes, these rolls will be perfect for sandwiches or just to enjoy on their own! I hope you love them!
What a delight, I love these homemade snacks. thank you
Thank you Marcio!
Welcome to NYC! Hit Breads Bakery off Union Square, great croissants and to die for babka, stroll through the farmer’s market in the square M, W, F, Sat before or after,Patisserie Chanson on 23rd specializes in Kouign Amann, usually have 4 kinds daily, YUM!! Maison Kayser, the Parisian chain, has multiple locations now but the pastries remain very good. Have a great trip!
Thank you Carla!!
These look incredibly flaky, buttery and delicious Tieghan. Perfect for Thanksgiving dinner!
Thanks Mary Ann!
These rolls look sooo good! It’s hard to beat warm homemade bread.
There is so much to do in NYC! It’s such a vibrant, fun place.
Levain Bakery is for sure the #1 spot to visit. Their cookies are actually THE best.
Other notable food stops include Milk Bar (cereal milk soft serve with cornflakes is definitely worth trying), ABC Kitchen (creative, seasonal savory plates and cocktails), Dominique Ansel Bakery (the DKA is the best pastry I’ve had in the states), and I think you’d appreciate the milk bun stuffed with PB&J at Bibble & Sip. 🙂
Great! Thank you so much Elizabeth! I will let you know if I make it to these places!