Soft, pull-apart rolls that are easy and delicious!
In a large bowl add the water and sprinkle the yeast over the top. Let it stand for a few minutes so the yeast can proof.
Combine 4-1/4 cups of bread flour with the teaspoon of kosher salt, and set aside.
Into the yeast mixture add in the butter, sugar and eggs and stir.
Gradually add in the flour mixture. Stir to combine and then form into a large ball. Cover with tea towel or plastic and stick in the fridge for 2 hours.
Grease and line (with parchment paper) a 13×9 baking pan.
Once the dough has risen, turn it out onto a lightly floured surface.
Form the dough into a uniform log. Divide the log, lengthwise, in half. Cut each half into 12 equal pieces.
Roll each piece of dough into a ball and place into the prepared pan. You should get six dough-balls going across the long side of the pan and 4 along the short side of the pan. Cover the pan and let the rolls rise for one more hour.
Preheat your oven to 375 F. Bake the rolls in the oven for 15-20 minutes, rotating halfway through the baking time, until a deep golden brown.
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I made these for Easter. The sugar makes them a little sweet which was perfect with ham. And they made awesome little ham sliders for the post-Easter meals! Thank you!
by Lindsay @ My Therapist Cooks in
Breads
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
by PW Food & Friends in
Breads
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 12 Level: Easy
by PW Food & Friends in
Breads
Prep: Cook:
Serves: 12 Level: Intermediate
3 Comments
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ivoryhut on 9.18.2012
Hi! Jumping in here. I typically do a cold rise when baking bread because a slower rise gives the bread better flavor, texture, and structure. Letting the dough rise in the fridge gives the yeast that extended period of time to work without over-proofing the dough.
Typically though, I use less yeast and let my dough rise in the fridge overnight, so the 1-2 hours of cold rise initially struck me as too short. But since these are dinner rolls, I suspect the cold rise helps develop flavor while still preserving that “dinner roll” texture.
Laurie - Simply Scratch on 9.13.2012
Sheryl I’m not a baker either!
This roll recipe I’ve had written down in a notebook and it doesn’t say why. Sorry 
sheryl on 9.12.2012
Hi – These look great, but why does the dough have to go in the refrigerator to rise. Thought it had to be in a warm place ?? (You can tell I’m not a baker !)