Smothered in butter and with a cake-like texture, these flaky pull-apart bread rolls are the perfect side dish to any meal
There are many foods that I consider a staple in my diet, but bread has to be somewhere at the top of that list. How could I go even a day without a slice of crunchy toast or a soft, spongy sandwich? Because freshly baked bread, warm from the oven and soft to the touch, is one of the most underrated delicacies.
I’ve tried baking my own bread once or twice in the past, but the outcome has always left a lot to be desired. The most recent experiment was a loaf of beer bread for New Year’s Eve, but the crust was so hard I almost broke a knife trying to slice through it. So when I saw Half Baked Harvest’s recipe for easy-to-make flaky pull-apart bread rolls, I had to give it a go.
I think these rolls were one of the most successful, tasty dishes to ever come out of my kitchen. If you’ve read my About Me page, then you’ll know that I struggle to follow recipes because I often stray away from the instructions, but this recipe was so easy to follow and the result was just perfect.
Soft and spongy, these pull-apart bread rolls have a unique cake-like texture with a subtle sweetness. They’re smothered in butter, with a crispy lid and a delicious flaky melt-in-your-mouth taste. The three layers make it perfect for pulling the bread apart and dipping in a steaming soup, lathering on a dollop of salted butter or mopping up juices on your dinner plate.
I’m getting hungry just thinking about them…
Flaky Pull-Apart Bread Rolls
- 1 cup lukewarm milk (not hot)
- 2½ tsp instant yeast
- 2 tbsp honey
- 2 whisked eggs
- 3½ cups all-purpose flour
- ½ tsp salt
- 7 tbsp softened butter
- melted butter for brushing
- sea salt for sprinkling
Combine milk, yeast, honey, eggs, flour and salt in a large bowl. Mix together with a dough hook until the flour is fully incorporated
Add 2 tablespoons of butter and mix until just combined
Cover the bowl with a damp kitchen towel and set aside at room temperature for 1 hour
Punch down the dough and roll out on a lightly floured surface to a large rectangle, roughly 0.5cm in thickness
Melt the remaining 5 tablespoons of butter and gently baste the surface of the dough. Make sure to leave some butter for the next step
Fold one half of the rectangle towards the centre – so it’s two thirds of the way – and baste with butter. Fold the other half over the first layer – so you should now have three layers of dough on top of each other – and baste with the remaining butter
Use a sharp knife to cut the dough into equal squares. I cute 8 slices, but you can also do 12 if you want smaller rolls
Grease a 22cm baking tray with non-stick spray and a sprinkling of flour and preheat the oven to 180˚C. Arrange the rolls in the baking dish. Cover with a damp cloth and set aside to rise for a further 45 minutes
Place the rolls in the oven and bake for 20-25 minutes, until the tops are golden brown
Remove them from the oven, and – whilst warm – brush with melted butter and sprinkle with sea salt. Serve immediately, or warm again before serving
- Serve warm, with a slathering of salted butter alongside your dinner, or with some jam and cheese for a light snack.