When you want fresh, homemade rolls to serve with dinner, it really doesn’t get much easier than these. This recipe makes a lot – about 3 batches worth – but the cooked rolls freeze nicely and are great to have on hand all the time.
Plus, they’re really versatile. You can take one batch of dough and end up with 3 different tastes. I’ll show you two of those variations tonight. Tomorrow I’ll share our favorite breakfast variation. (You can find that here.)
Simple Pull-Apart Rolls
- 3/4 c. butter or margarine
- 3/4 c. sugar
- 1 c. boiling water
- 1 T. + 1 t. yeast (or 2 packets)
- 2 eggs
- 1 t. salt
- 1 t. baking powder
- 1/2 t. baking soda
- 7 – 8 c. flour
1. In a large mixing bowl, beat the butter or margarine with the sugar until creamy. Add the boiling water and mix to combine. Cool to room temperature.
2. While that cools, dissolve yeast in 1 c. warm water. Add to mixing bowl along with the eggs. Mix well. Stir in the salt, baking powder, baking soda and 5 1/2 c. flour until combined.
3. Working with 1/2 c. at a time, add remaining flour until dough comes together. It’s okay if the dough is still a little sticky. Knead on a floured surface for about 8 minutes.
4. Roll the dough into evenly shaped balls, about the size of a golf ball and place into 3 round cake pans. Cover and let rise until doubled, 1 to 2 hours.
5. Bake at 350 degrees for 15-20 minutes, until golden brown.
Here’s my personal favorite variation – Garlicky Pull-Apart Rolls
While rolls cooks, melt 1/4 c. butter in a small skillet. Add 5-6 minced cloves of garlic. Season to taste with salt, Italian seasoning and pepper. Cook about 5 minutes over medium heat, until garlic is tender but not browned. Spoon over the rolls just before serving.
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