Pull Apart Rolls
You'd never guess the secret ingredient in these delectable rolls If I hadn't told you! Fresh from the oven and piping hot you'll love these pull apart rolls!
Prep Time15 minutes mins
Cook Time20 minutes mins
Proofing3 hours hrs
Total Time35 minutes mins
Course: Side Dish
Cuisine: American
Servings: 12
Calories: 143kcal
Author: Chef Dennis Littley
- 1 lb all purpose flour approx. 4 cups
- 1 cup water
- ¼ cup mayonnaise
- 1 teaspoon activated dry yeast
- 1 pinch salt
- 1 large egg
- 1 tablespoon seeds to decorate
Mix all ingredients together starting with the flour, adding water, yeast, mayo and lastly the salt.
Knead well until the dough becomes smooth and keeps together. If the dough is too sticky add a couple of spoon of flour, if is too dry add a bit of water. In the end you should have a rather soft dough.
Put the dough in a large bowl and cover with plastic film, then place in a warm place to proof (I usually put it in the oven with the light on)
When the dough has doubled (2-6 hours depending on room condition), form it into balls slightly bigger than a golf ball and place in a baking dish to proof until it doubles in size.
Choose an baking dish that is not too big. (You can use a large pizza pan or two cake pans.)
The idea is that while raising the bread rolls will fill the whole pan and create a sort of big flower.
When the rolls have proofed, brush with the lightly beaten egg and decorate with your favorite seeds: sunflower, pumpkin, flax or even paprika or grated cheese.
Bake at 400F for about 20 minutes or until golden brown.
Calories: 143kcal | Carbohydrates: 29g | Protein: 4g | Cholesterol: 13mg | Sodium: 7mg | Potassium: 48mg | Fiber: 1g | Vitamin A: 20IU | Calcium: 8mg | Iron: 1.8mg