Quick Pull-Apart Rolls Recipe

by Erin on January 10, 2013

Quick Pull-Apart Rolls Recipe
Time: 30 minutes
Makes: 24 rolls

What You Need:

2 C plus 4Tbsp warm water
2/3 C oil
4 Tbsp yeast
1/2C sugar
3 tsp salt
2 eggs
4 C all purpose flour
3 C wheat flour

Steps

Heat oven to 400 degrees.
In a mixing bowl combine water, oil, yeast &sugar. Allow it to rest for 15 minutes.
Mix in the salt, egg and flour.
Knead until well incorporated and dough is soft and smooth. (Just a few minutes)
Form dough into 72 small balls and then, in greased muffin tins, squeeze 3 balls into each muffin space
Allow to rest for 10 minutes.
Bake for 10 minutes at 400 degrees or until golden brown.
Butter, eat, & enjoy!

Placing the three small balls in the each muffin tin allows for the rolls to “pull-apart.” My mom taught me this technique when I was younger. I wrote a post about them here. If you so choose, form the dough into 24 medium-size balls and place them on a greased baking tray. Bake as directed.

What is your favorite bread recipe? Are there any that I should try to replicate in my kitchen?

Linked to Foodie Friends Friday

Erin is a nurse, wife, blogger, adventurer, crafter, reader, chef, and friend who tries to live simply and frugally.
Find all of Erin's posts on Little House Living.

Disclaimer: This post may contain a link to an affiliate. See my disclosure policy for more information.

{ 8 comments… read them below or add one }

1 Daniell powell January 10, 2013 at 4:01 pm

For the oil can you use coconut? For olive oil? I’m trying to stay away from using canola or vegetable.

2 Merissa January 10, 2013 at 4:05 pm: You should be able to use either of those instead.

Reply

3 Donna January 10, 2013 at 5:01 pm

Does anyone know if you could substitute a gluten free flour mix and make this recipe?

4 momof7 January 11, 2013 at 6:25 am

This is similar to the recipe we use to make hamburger buns (we use all whole wheat flour). Just divide into 24 balls and shape -place them in a 9×13 or on a baking stone. Let rest 10 minutes and bake for 8 minutes. Let cool some before slicing open.
Still toying with an acceptable gluten free flour concoction that works.

5 Marlene January 11, 2013 at 9:07 am

You make these look so easy.
Thanks for sharing on FFF,
Your co-host from Nosh My Way,
Marlene

6 Joy January 15, 2013 at 9:02 am

Do you think that I could flash freeze balls and put in ziplock and freeze to bake later?

Joy

7 Erin January 15, 2013 at 9:28 am: I freeze dough all the time, and can’t ever really tell the difference. Go for it! If they get ruined somehow, let me know, but in my experience, you should be OK.

Reply

8 Christine W. March 18, 2013 at 6:43 pm