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?
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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.
For the oil can you use coconut? For olive oil? I’m trying to stay away from using canola or vegetable.
You should be able to use either of those instead.
Does anyone know if you could substitute a gluten free flour mix and make this recipe?
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.
You make these look so easy.
Thanks for sharing on FFF,
Your co-host from Nosh My Way,
Marlene
Do you think that I could flash freeze balls and put in ziplock and freeze to bake later?
Joy
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.
I freeze dough too all the time and haven’t every had any problem with it as long as it is wrapped well.
Just made these and they were easy and yummy to go with soup. Thanks for sharing.
Any ideas on a gluten free version yet? I have not had really good rolls or biscuits yet.
Wow another no rise bread recipe? All of my bread recipes take two risings – one in the bowl for an hour after first mixing ingredients and then another after the rolls are shaped before baking. I’ve got to try this!!! First you have me addicted to your doughnut recipe and now no-rise bread dough!! Its all GOOD!
I love yeast rolls & your recipe sounds yummy. Love the idea of no rise time too. I have a question. Can I use all white flour instead of the wheat flour? I’m just not a fan of wheat flour. Thanks & God bless.
You should be able to use white flour in this recipe, you may just need to adjust the amount used slightly.