Pull-Apart Rolls

The art of bread making is in our DNA, passed down for countless generations, this staple food evolved from coarse, ancient grain cakes to the crusty artisan loaves and pillowy-soft baked goods we enjoy today. If you’ve never made your own bread from scratch, there’s no time like the present to knead, roll and bake your own fresh rolls or savory bialys. Fill your home with the scent of fresh-baked breads and thank your ancestors who milled, leavened and perfected the craft for us.

Pull-Apart Rolls

 

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Author: Haggen Northwest Fresh

Serves: 12 rolls

Ingredients

• 1-1/8 tsp instant yeast
• ¾ cup warm water (110°F)
• 2 cups unbleached flour
• 1 tsp salt
• 6 Tbsp unsalted butter, melted

Instructions

1. Preheat oven to 450°F.
2. Dissolve yeast in warm water and 1 Tbsp melted butter in stand-mixer bowl. Combine flour and salt in a separate bowl. Using the dough hook with mixer on low speed, slowly add the flour to yeast mixture. Mix until dough comes together, about 2 minutes. Increase the speed to medium and continue to mix for about 5 minutes.
3. Transfer dough onto a lightly floured work surface. Knead for about 5 minutes until smooth. Form a round dough ball and place in a lightly greased bowl. Cover and let rise in a warm place away from drafts, about 1 hour.
4. Cut dough into 12 equal portions. Working with one piece at a time (cover remaining pieces to avoid drying) form round smooth balls. Place rolls in a 9" springform pan coated with grease. Cover and let rise for about 1 hour until almost doubled in size.
5. Brush with half of the remaining butter. Bake until golden, about 12 minutes. Remove from oven and brush rolls with remaining butter and allow to cool for about 5 minutes.
6. Variations: You can add more flavor by adding honey, rosemary, Parmesan cheese or orange zest.

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