A batch of warm pull-apart dinner rolls will guarantee that "pass the bread basket" is a refrain around your table.

Everyday Food, November 2012


Recipe Summary

20 mins
40 mins
Makes 9


Ingredient Checklist


Instructions Checklist
  • In a large bowl, combine sugar and water. Sprinkle yeast on top and let sit until foamy, 5 minutes. Add 1 cup flour and, using a mixer, beat on medium until smooth, 2 minutes. Add fine salt, egg, and butter and beat until combined. Add remaining 2 cups flour and, with a wooden spoon, mix until just combined. Lightly coat a large bowl with cooking spray. Transfer dough to bowl, lightly coat with cooking spray, and loosely cover with plastic wrap. Refrigerate overnight (or up to 2 days). Dough will double in size.

  • Divide into 27 equal pieces (1 ounce each). Lightly coat 9 standard muffin cups and your hands with cooking spray. Roll each dough piece into a smooth ball and place 3 balls in each cup. Liberally coat with cooking spray and loosely cover with plastic wrap. Let rise in a warm, draft-free place until doubled, 45 to 90 minutes.

  • Preheat oven to 375 degrees. Bake rolls until puffed and deep golden, 15 to 20 minutes. Brush with melted butter and sprinkle with coarse salt; serve warm.

Cook's Notes

To store, let cool, wrap tightly in plastic, and keep at room temperature, up to 2 days.


Reviews (2)

102 Ratings
  • 5 star values: 12
  • 4 star values: 31
  • 3 star values: 40
  • 2 star values: 16
  • 1 star values: 3
Rating: 5 stars
Though this recipe does require an overnight rest for the dough, it's a fun one for young kids (mixer and oven excluded). My daughter is in kindergarten and enjoyed rolling balls of dough herself and counting to make the cloverleaf pattern. Very easy with great results.
Rating: 2 stars
This recipe is misleading, in that it states only 20 mins prep time. This needs to be refrigerated overnight, plus the next day the dough needs to rise an additional 45 minutes.