Best 6 Pull Apart Morning Rolls Recipes

GARLIC PARMESAN PULL-APART ROLLS

Steps:

• Let the dough rise again: Let the dough rise once more, covered, about 45 minutes to 1 hour, until the rolls double in size. To check if the dough has proofed, press your fingertip into the dough gently to make an indent-the indent should slowly fill back up halfway. If the dent does not fill back up, the dough is under proofed and needs more time.

BEST EVER CINNAMON PULL APARTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 inch cake pan.
• In a small bowl combine sugar, cinnamon and a dash of salt. Open the biscuits and cut each biscuit into four pieces; set aside.
• Put the pieces of biscuit into the mixture, a few at a time, until they are all completely coated. Arrange the biscuit pieces in the pan in layers.
• Heat the butter in a small saucepan over low heat, stir the remaining sugar mixture and the pecans into the hot butter. Pour the butter mixture over the biscuit pieces.
• Bake in preheated oven for 45 minutes, until top is golden brown.

PULL-APART PARKER HOUSE ROLLS

Steps:

• For the flour paste: Add 1/2 cup water to a small saucepan set over medium-low heat. Add the flour and cook, whisking constantly, until the mixture is a smooth pudding-like consistency, 30 to 45 seconds. Let cool.
• For the dough: Add the milk and egg to the flour paste and whisk together until smooth. Transfer the paste to a stand mixer fitted with a dough hook and add the flour and yeast. Mix on low speed until all the flour is moistened, 1 to 2 minutes. Let rest in the bowl for 15 minutes.
• After 15 minutes, with the mixer running on medium-low speed, add the sugar and salt and mix for about 5 minutes. Add 4 tablespoons of the butter and mix, scraping down the sides of the bowl when necessary, about 5 minutes longer. Transfer the dough to a lightly floured surface and knead briefly to form a ball. Spray a mixing bowl with cooking spray, add the dough ball, cover with plastic wrap and let rest until doubled in size, about 1 hour.
• Transfer the dough to a work surface and press gently but firmly to release the air. Stretch the dough to form a 9-by-10-inch rectangle. Cut the dough lengthwise into 4 equal strips, then cut those strips into 3 equal pieces. Working with one piece at a time, stretch and press each one into an 8-by-2-inch inch strip. Roll each strip small end to small end in order to form a snug roll.
• Grease a 12-inch cast-iron skillet with butter and arrange the rolls in the skillet, 10 around the outside and 2 in the middle. Cover with plastic and let rise until doubled in size, about 45 minutes.
• Position an oven rack in the lowest position and preheat the oven to 375 degrees F.
• Brush the rolls with the remaining 3 tablespoons butter and bake until golden brown, about 25 minutes. Let cool 5 minutes.
• When ready to serve, using a 2-ounce ice cream scoop, place scoops of the garlic-herb or honey butter in the center of the bread and let your guests pull apart the bread from the skillet.

EASY PULL-APART BREAKFAST ROLLS

Steps:

• Stir together the cinnamon and the sugar.
• Dip frozen rolls in the melted butter.
• Roll each in the sugar mixture.
• Grease a 10" (12 cup) bundt pan or similar ring pan.
• Sprinkle with half the almonds& half the cherries.
• Place frozen rolls in the bundt pan spaced evenly.
• Do this again with the remaining cherries and almonds.
• Mix together the syrup& remaining butter. Drizzle over the top.
• Cover with a damp tea towel and let rise for 6-8 hrs or let them stand overnight Bake in 350F oven for around 30 minutes, let stand 5 minutes then turn out onto a plate Serve MMMMmmmmm.

KUBANEH (YEMENI PULL-APART ROLLS)

Steps:

• Prepare a 9-inch springform cake pan by buttering it and placing it on a sheet tray. In a stand mixer fitted with the hook attachment, mix water, yeast, flour, sugar, salt and 1 egg (reserve the other egg for egg wash) on low speed. Once they're combined, turn up to medium-high, and knead for 10 minutes. With the machine running, add the 2 tablespoons of butter a bit at a time, waiting until it's fully incorporated before adding more. Continue to knead until the dough balls together and becomes very elastic, or 5 more minutes. Remove the hook, cover the bowl loosely with plastic wrap and rest for 20 minutes.
• Use lightly floured hands to turn dough out onto a lightly floured cutting board. Cut in half, and again, and again, until you have 16 even-size pieces. Cover with plastic wrap, and set aside. Spread 2 tablespoons of soft butter across your work surface, and place a piece of dough in the center. Cover the palms of your hands with another tablespoon of soft butter, and without lifting the dough off the counter, use your fingers and palms to flatten and smear the dough out, until it is smooth and thin and sheer in places, or approximately 12 inches in diameter. The exact shape doesn't matter much, and neither do some small rips here and there in the dough. Sprinkle some nigella seeds over the dough, then roll the dough into a long, skinny log: starting from the end farthest away from you, push the dough toward you with 8 fingertips until it gathers up into a thick enough piece to begin rolling it, then roll it all the way toward you. Wind the log up into a snail shape, and place it in the center of the prepared pan.
• Repeat the process for the remaining 15 pieces, buttering your work surface and hands each time as needed, and continue arranging the finished buns loosely around the first. Cover the pan with a towel or plastic wrap, and allow to rise in a warm spot for 1 hour, or until the buns have almost doubled in size.
• Preheat the oven to 350. Whisk remaining egg with a tablespoon of water, then gently brush the egg on top of the buns. Bake for 30 minutes, or until the top is golden brown and the buns at the center are as puffed asthe buns on the edges. In the meantime, grate the tomato, then season it with olive oil and salt. Allow the kubaneh to cool for a few minutes, then serve with the tomato on the side.

"EVERYTHING" PULL-APART ROLLS

Steps:

• In a small saucepan over medium heat, combine the milk and 8 tablespoons butter. Heat until the butter is melted, about 7 minutes. Remove from the heat and let cool to 105-115 F. Add the yeast and stir until dissolved. Let stand to allow yeast to bloom, 10 minutes.Meanwhile, in the bowl of a stand mixer fitted with a dough hook attachment, combine flour, sugar, and kosher salt. Mix on low speed until combined, about 30 seconds.
• After the yeast has bloomed, add the milk mixture to the mixer. Mix on low speed for about 1 minute; then increase the speed to medium-low and mix until the dough is smooth and elastic, about 4 more minutes. Meanwhile, lightly grease a large bowl. Remove the dough from the mixer, shape it into a round, and place into greased bowl. Cover the bowl tightly with plastic wrap and let the dough rise in a warm place until doubled in volume, about 1 hour. In the meantime, grease a 13x9-inch baking pan.
• When the dough has doubled in size, remove from bowl onto a clean work surface lightly dusted with flour. Use a bench scraper to divide the dough in half. Gently roll each piece of dough into a log 12 inches long. Then cut each log into 6 equal pieces.
• Using the cupped palm of your hand, roll and shape each piece into a taut ball against the floured work surface; close any visible seams with your fingers. Transfer the dough balls to the greased baking pan and space them out evenly. Cover the pan tightly with plastic wrap and let the rolls rise in a warm place for 30 minutes. Preheat the oven to 375 F.
• When the rolls have finished rising, prepare the "Everything" Topping: In a small bowl, combine the flaky sea salt, onion flakes, garlic flakes, and sesame seeds.Brush the tops of the rolls with 2 tablespoons of melted butter, then sprinkle with the "Everything" Topping. (Tip: Sprinkling from a height will ensure even distribution.) Bake until the rolls are golden, 18-20 minutes. Serve the rolls warm or at room temperature.