There’s something so comforting about the smell of fresh bread baking, especially when it’s these pull-apart dinner rolls. As someone who’s been baking for years, I’ve spent a lot of time tweaking recipes and perfecting the process for my family. They can’t get enough of these rolls—they’re gone in no time!
Over the past couple of years, I’ve really nailed how to make these soft, pillowy rolls. It’s been a lot of trial and error, but trust me, there’s nothing like pulling them out of the oven and knowing you made them yourself. Let’s get our hands doughy and make something awesome—promise, it’s easier than it sounds!
Fluffy Clouds of Goodness
These rolls are so soft, you’ll wonder if you accidentally baked a cloud instead of dinner rolls. But trust me, it’s the good kind of confusion. And don’t get me started on that golden-brown crust – crunchy on the outside, but oh-so-soft inside.
The dough really does the heavy lifting here, mixing together simple ingredients to create something amazing. These rolls aren’t just food—they’re a fun, hands-on experience. Tear them, share them—because the more, the merrier! They’re perfect for everything from cozy family dinners to big celebrations. My favourite way to enjoy them? A quick brush of butter and a sprinkle of sea salt. They’re the perfect side for any soup or stew, simple and tasty, just the way I like it.
But if you’re in the mood to get creative, you can totally take these rolls to the next level. Want some extra flavour? Throw in herbs like rosemary or parsley right into the dough. Garlic lover? Add minced garlic or garlic powder for that extra punch. For a cheesy spin, mix in some shredded cheddar or mozzarella. If you’re craving something sweet, try cinnamon-sugar, honey-butter, or even a little Nutella inside. Feeling adventurous? Go for an everything bagel vibe with sesame seeds, poppy seeds, onion flakes, and garlic. Or, make them Mediterranean with sundried tomatoes and olives. Top them with seeds, cheese, or a little sea salt before baking, and you’ve got endless possibilities!
I like using tang zhong in my bread recipes because it makes the bread softer and fluffier, keeps it fresh for longer, strengthens the dough structure and enhances the flavour.
Tang Zhong is a bread-making technique that involves creating a gel-like mixture by cooking a small portion of the flour and liquid from the recipe. This unique starter, often referred to as a water roux, is then incorporated into the rest of the ingredients, resulting in softer, fluffier, and longer-lasting homemade bread.
In addition to that, I love using my Thermomix to activate the yeast and to knead the dough. It kneads super fast, and the dough always turns out perfect. Plus, I love how easy it is to activate the yeast and mix everything together—all in one go.
Versatility in Pairings
These pull-apart rolls are super versatile and go with just about anything. Whether you’re having a casual dinner or celebrating something special, they’re a great side. They’re perfect for soaking up soups and stews, adding some texture with every bite. And if you’re having grilled meats, they’re great for soaking up all those tasty juices from BBQ chicken or a juicy steak. You can even add them to a cheese and charcuterie platter. I love making mini sandwiches with different cheeses, meats, and spreads like hummus or spinach artichoke dip. These rolls are always a hit!
Tips for Storage and Reheating
Keep your pull-apart dinner rolls fresh by freezing the extras for later enjoyment. When it’s time to reheat, skip the microwave for a better texture—oven warming is the secret sauce. Microwaving works, but it might make things a bit soggy. If you’re aiming for that fresh-out-of-the-oven fluffiness, try tossing them in the oven for a few minutes. It brings back that delightful texture and makes your kitchen smell like a bakery. And don’t let those leftover rolls go to waste; get creative by turning them into croutons, breadcrumbs, or even a delightful bread pudding. Waste not, want not, right?
I hope these bites of joy bring the same kind of happiness to your table that they do to mine. Below is a batch I made with Montreal Bagel Spice from Good Food. The mix of spices brought a whole new vibe to the rolls, especially when I paired them with the butternut squash and coconut soup I whipped up. Now, let’s keep that baking vibe alive and savour those tasty moments together!
Easy Pull-Apart Dinner Rolls
Ingredients
Tang Zhong
- 35 g flour
- 150 g milk
Milk Bread Rolls
- 380 g bread flour
- 3 g salt
- 60 g sugar (for savoury flavours, use half the amount of sugar)
- 6 g yeast
- 140 g lukewarm milk
- 1 egg
- 55 g butter (add in a bit at a time)
Egg Wash
- 1 egg
- 1 tbsp milk
Instructions
Stand Mixer Instructions:
- In a bowl, mix lukewarm milk with a pinch of sugar and add the yeast. Let it sit for about 5-10 minutes until it becomes frothy.
- In a small saucepan, whisk together flour and milk for Tang Zhong. Cook over medium heat, stirring continuously until it forms a thick, pudding-like consistency. Set aside to cool.
- In the bowl of your stand mixer, combine bread flour, salt, sugar (or 30g for savoury), and yeast. Mix briefly to combine.
- Pour in the lukewarm milk and the cooled Tang Zhong. Mix on low speed until the ingredients come together.
- With the mixer running, gradually add the butter in small increments. Allow each addition to incorporate before adding more. Continue to knead until the dough is smooth and elastic.
- Place the dough in a lightly oiled bowl, cover it with a clean cloth, and let it rise in a warm place for about 1-2 hours or until it has doubled in size.
- Punch down the risen dough and divide the tough into 16 equal pieces. Roll them into a ball and then place them in a pan of your choice and let them rise for another 45 minutes to 1 hour.
- Preheat the oven to 350°F (180°C). Bake the rolls for 20-25 minutes or until golden brown. Allow them to cool on a wire rack.
Thermomix Instructions:
- In the Thermomix bowl, add in milk with a pinch of sugar. Add the yeast and mix set at 37 degrees for 2 minutes on speed 2.
- While the Thermomix is activating the yeast, in a small saucepan, whisk together flour and milk for Tang Zhong. Cook over medium heat, stirring continuously until it forms a thick, pudding-like consistency. Set aside to cool.
- Combine bread flour, salt, sugar (or 30g for savory), and Tang Zhong with the activated yeast mixture. Then, set the dough kneading function for 1 minute to ensure thorough mixing.
- Set the Thermomix to 3 minutes keeping on knead function, and gradually add the butter through the lid in small increments. Knead for 3 minutes.
- Leave the dough in the Thermomix bowl, cover it with a cloth, and let it rise for about 1-2 hours or until it has doubled in size.
- Punch down the risen dough and divide the tough into 16 equal pieces. Roll them into a ball and then place them in a pan of your choice and let them rise for another 45 minutes to 1 hour.
- Preheat the oven to 350°F (180°C). Bake the rolls for 20-25 minutes or until golden brown. Allow them to cool on a wire rack.
We made these buns two nights ago, and let me tell you, they were unbelievably soft and fluffy. They disappeared in a flash—no leftovers at all!
So happy to hear you enjoyed them! Thank you for sharing!