These are the soft, golden pull-apart rolls everyone reaches for at holiday dinners. The dough is easy to handle and can be made a day ahead.
Brush them with melted butter right out of the oven for a soft, shiny top.
Ingredients
Dough
1 cup warm milk (about 110°F)
2 1/4 teaspoons (1 packet) instant or active dry yeast
1/4 cup sugar
1 egg
6 tablespoons butter, softened
1 teaspoon kosher salt
3 1/2 cups all-purpose flour
Topping
2 tablespoons butter, melted
Flaky salt (optional)
Instructions
Make the dough. Stir the warm milk, yeast and sugar together; if using active dry yeast, let it foam 5 minutes. Add the egg, butter, salt and 3 cups flour and mix, then knead 6 to 8 minutes, adding flour a little at a time, until soft and smooth but barely sticky.
First rise. Cover and let rise in a warm place 1 to 1 1/2 hours, until doubled.
Shape. Divide into 16 pieces, roll into smooth balls and set in a buttered 9 x 13-inch pan.
Second rise. Cover and let rise 45 minutes, until puffy and touching. Heat the oven to 375°F.
Bake. Bake 18 to 22 minutes, until golden, about 190°F inside. Brush with melted butter and sprinkle with flaky salt.
Tips
To freeze: let it cool, wrap it well or seal it in freezer bags, and freeze up to 3 months. Thaw at room temperature, or warm briefly in the oven.
Make ahead: shape the rolls, cover and refrigerate overnight; let them rise 1 hour at room temperature before baking.
Freeze baked rolls up to 3 months; warm in a 300°F oven.
Questions about this recipe
How do I know the dough has risen enough?
Press a floured finger in; the dent should stay and fill back slowly.
