Easy Pull Apart Dinner Rolls Recipe
This easy pull-apart dinner rolls recipe with yeast is a must-try! With just six ingredients, these soft, fluffy rolls are perfect for dinner. You can make the dough ahead and bake fresh when needed. Try baking them in a cake tin for a beautiful, golden finish. Add garlic and herb butter for extra flavor, or keep them classic. Forget store-bought rolls—these homemade ones are so much better and ready in just three hours!
Equipment
- 1 Oven
Ingredients
- 200 grams Flour
- 2 tbsp Sugar
- 3/4 tbsp Salt
- 1 tbsp Instant Yeast
- 140 ml Water
- 1 tbsp Butter
Instructions
- Mix all the dry ingredients in a bowl—flour, yeast, salt, and sugar. Then, start adding water little by little while kneading the dough. Keep going until you get a soft, slightly sticky ball of dough.
- Once it comes together, add the butter and knead for about 5 minutes until it’s smooth. The butter makes the dough soft and gives it a great texture. Cover the bowl and let the dough rest for about 2 hours.
- After 2 hours, the dough should have doubled in size. Punch it down, then divide it into small equal balls. I usually make 6 rolls, each about 35 grams.
- Grease a baking pan with butter or oil, then place the dough balls inside, leaving some space between them. Cover and let them rise for another hour.
- Preheat your oven to 200°C (390°F) for about 10 minutes. Before baking, brush the rolls with melted butter (or an egg wash or milk if you prefer). Bake at 180°C (350°F) for 15-20 minutes. If your oven has a lower heating element, use that for even baking.
- Once they’re golden brown on top, take them out and brush them with more Garlic herb butter for extra softness.
Notes
1. I always use a little more sugar than salt to keep the rolls soft and fluffy and get added sweetness to the dinner rolls.
2. Trust me, don’t skip this! Preheat your oven to 200°C (400°F), even though you bake it at 180°C for at least 10 minutes. A preheated oven helps in getting those golden, evenly baked rolls.
3. I know waiting is hard, but don’t rush it! Let the dough rise twice—first for at least 2 hours, then again for 30 minutes to 1 hour after shaping. This gives you that light, airy texture we all love.
4. This step is my favorite! Brushing the rolls with butter (or an egg wash for extra shine) before baking gives them that beautiful golden top and also avoids drying the dough out.
5. A little trick I swear by—bake your rolls on the lower oven rack for even cooking and the perfect soft, fluffy inside with a golden crust.