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No Thanksgiving table would be complete without rolls, and these Easy Flaky Pull-Apart Dinner Rolls are my go-to this year.
If there’s one thing that absolutely has to be on every holiday table, it’s got to be rolls. Or at least that’s the case in my house (ok a few of the brothers would definitely say turkey over rolls). However, not one family member, not even the pickiest, would ever decline a roll. In fact, the rolls are probably the very first item to completely disappear.
Everyone loves them.
Over the years, I’ve made a few different varieties of dinner rolls. My favorites are these easier homemade crescent rolls, but I always love making those for Christmas dinner. For Thanksgiving, I love something a little more doughy. Enter these super easy, super flakey, extra buttery dinner rolls.
Oh man, does my family love these. Even after having been served these rolls about four times over the last month (they took a bit of testing to get just right). Each time they were gone in minutes…seriously my family loves rolls.
Here’s the thing, I know bread baking intimidates a lot of people, and I get it. When you read a recipe that requires kneading the dough for ten minutes, has a rising time of four hours, and a crazy complicated rolling/shaping process, that’s not only scary, but daunting too.
Whenever I set out to bake bread, I always try to find the easiest and simplest way. Bread does not have to be hard to be delicious, and this recipe is an example of that.
The dough is made up of a few simple ingredients that you probably have in your kitchen right now. Mix up the ingredients in one bowl, let the dough rise, roll it out, spread on some butter, cut into squares, let it rise one more time and then bake. Nothing fancy or complicated, and the best part?
These rolls are delicious.
Again, soft, buttery, and extra flakey. Aka, what every dinner roll should aspire to be.
So what’s the secret that makes these rolls so good?
Umm? Can you guess?
A layer of butter…
Obviously.
When working on this recipe, I first baked up a roll that was more dense than I wanted. I’m not real big on dense rolls and what I really wanted with these rolls was more of that flakey layer, like what you get from the Pillsbury canned biscuits. Yes, I did just write Pillsbury canned biscuits. My mom used to buy them for family parties and even though I have not had them since I was probably ten or twelve, I remember them being delicious. Come on, you know you loved them too.
So, I did some thinking and ended up using my favorite technique from my crescent recipe and smeared a layer of butter (salted, because it’s my favorite) over the dough, then folded it up like a letter and cut into squares. The layer of butter ripples through the rolls creating three flakey, doughy layers. It’s what makes these pull-apart rolls better than any other.
Because let’s be real, who does not lover, buttery, doughy layers?!
They are the best.
And now you guys see why you need these rolls in your life. Especially come Thanksgiving Day.
They are the perfect rolls for soaking up all that gravy and then eating for breakfast the next morning. Trust me on this, you have to give these rolls a try. There’s nothing not to love.
And guys? Speaking of rolls, my mom and I are in NYC this week and I really want to take her to a great bakery for croissants and pastries since they are her all time favorite. From your guys recommendations so far, I need to go to Levin Bakery, any other hidden secrets I need to know about? Let us know!
In the meantime, start plotting out your Thanksgiving rolls and then give these a testing this week…
Easy Flaky Pull-Apart Dinner Rolls
Servings: 12 rolls
Calories Per Serving: 205 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Ingredients
- 1 cup warm whole milk
- 2 1/2 teaspoons instant yeast
- 2 tablespoons honey
- 2 large eggs
- 3-4 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 6 tablespoons salted butter, at room temperature, plus melted butter for brushing
- flaky sea salt, for topping (optional)
Instructions
- 1. In the bowl of a stand mixer, combine the milk, yeast, honey, eggs, flour, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. Add 2 tablespoons butter and mix until combined, about 2-3 minutes more. 2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.3. Grease a 9x13 inch baking dish with butter.
4. Punch the dough down and roll out on a lightly floured surface into a large rectangle that’s about 1/4 inch thick. Spread the remaining 4 tablespoons of softened butter all over dough, being careful not to break through the dough with butter.5. Fold one half of the rectangle towards the center and fold the other half over the top of the first layer so you have three dough layers. Cut the dough into 12 equal squares. Arrange in the prepared baking dish. Cover the pan, and let the rolls rise for about 45 minutes to 1 hour, until they're puffy. Alternately, you can place the pan in the fridge to rise overnight. 6. reheat the oven to 350. Bake the rolls for 20 to 25 minutes, until they're golden brown on top.7. Remove them from the oven, and brush with the melted butter, sprinkle with salt, of desired. Pull them apart to serve warm.
All good cooks test their recipes before Thanksgiving day. Just sayin’
I made these rolls for a friend and my family. I’ve only made the honey Parker house rolls before. I’m telling you, this recipe even made ME look like I knew what I was doing. They were SO delicious. Thank you so much.
I am falling in love with all your recipes.
The recipe show 3-4 cups flour. How do you decide whether to use 3 or 4 cups of flour?
Hey Jenny,
Well, you will want to start with 3 cups of flour, if the dough is looking extra sticky, you can slowly add more flour as needed, but you definitely don’t want to use more than 4 cups of flour. I hope you love this recipe, please let me know if you have any other questions! xTieghan
These rolls are so delicious. I was able to make them vegan by replacing the butter with vegan butter and the milk with almond milk.
Great recipe all around!
Hey Abigail,
Thanks a bunch for making this recipe, I am so glad it was enjoyed! xTieghan
I usually love all of Tiegan’s recipes, but I made this tonight and was a little disappointed. I thought they would be light and flaky but mine turned out dense and a bit bland. I’ll stick to my usual dinner roll recipe.
Hey there,
So sorry you did not enjoy the recipe, please let me know if I can help in anyway! Happy New Year! xTieghan
Hi!
I purchased HBH Super Simple and we have tried and enjoyed so many of your recipes but have been afraid to bake any desserts or breads. We live at an altitude of 8400. I’m not sure how to adjust for the cakes, cookies and desserts in your cookbook. Please help!!😀
Hey Karen,
I am so glad you have been enjoying the book and thanks for purchasing! You can follow all of the recipes as is, no need to adjust anything:) Please let me know if you have any other questions! xTieghan
Made these for Christmas and they were so easy and delicious. Thank you for another amazing recipe!
Hey Alexis,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan
I forgot to put them in the fridge last night. Can I just leave them on the counter for a couple hours?
Hey Abi,
Yes, that will be fine! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
These were some of the best rolls I’ve ever had! I made them with regular yeast and kneaded the dough with my hands because I don’t have a stand mixer. I also live at 5,000 feet and the rolls still rose beautifully! Thank you for this keeper recipe!
I am so happy this turned out so wonderful for you, Sarah! Thank you so much for trying this one! xTieghan
These rolls are perfect, so easy and foolproof, thank you so much! I successfully halved the recipe, have used it many times. This time I added garlic and salt to the butter layer smeared before folding and it is great too! These rolls freeze very well after baked, they taste like fresh after warming in the oven.
Thank you so much for trying this one, Constance!! xTieghan
I commented earlier how delicious they were the day of, but I made an extra pan for the next day left over. At what step do you place them in the fridge/freezer for future use? I cut them into the 12 squares, let them rise again per the directions, then I placed in the fridge. They were flat when I pulled them out. I did preheat the oven while they sat on the counter. Can you help me please. I plan on making these again! They were delicious!
Hey Sally,
Thanks so much for trying the recipe. If you want to pop in the fridge you would do this at step 5 and then you need to pull them out before baking to allow them to warm. I hope this helps! xTieghan
Made these rolls for Thanksgiving yesterday and they are by far the best rolls I’ve ever made! Thank you !!! I made an extra pan so that I could have leftovers for today with all the other leftover food 🙂 love your Instagram posts too . That is where I first saw these !!
I am so happy you tried these and they turned out so well for you, Sally! Thank you! xTieghan
Made last night for thanksgiving and seriously the best dinner rolls ever! They’re so light and airy and flavorful at the same time. My family loved them, thanks Teighan!
Thank you Megan!! I am really glad you enjoyed this one! xTieghan
Just made these at thanksgiving and it was the one thing on the table my 4 yr old would eat and LOVED. She called all her relatives on FaceTime to rave about these rolls. Grown ups enjoyed them too!
I am so happy you all loved these! Thank you Amy! xTieghan
if refrigerating overnight do they need to rise again before baking or can they go straight into oven
these were delicious, and pretty easy to make! mine ended up a lot puffier, though. your layers look a bit more defined. any thoughts on what might make the difference? my ingredients were measured right and I used around 3.75 cups of flour to get the dough to fully come together.
thanks for the recipe! I tested it this weekend for thanksgiving and will take your tip on the salted butter for sure!
Hey Michelle,
Thanks so much for giving the recipe a try, I am glad you enjoyed! Hmmm I’m not sure what would have caused that, but the puffier the better:) Please let me know if you have any other questions! xTieghan
These were amazing!
I did use exactly 4 cups which is what you had suggested in the recipe, but as for the butter, I accidentally mixed in all 6 tablespoons of butter into the dough. I’m used to seeing butter listed in the ingredient deck as something like, 6 tablespoons, divided… but anyways, that’s my fault! Since I had added it all in at once, I shaped the rolls as regular rolls instead of folding them and adding even more butter.
They turned out great!!! We are definitely making these again. Thank you for the recipe!
Hi Thien! I am sorry for the confusion! I am really glad these turned out so well for you still! Thank you! xTieghan
Absolutely delicious buttery rolls that really pull apart easily, not dense at all.. I halved the recipe, used a little over 1.5 cups of flour and half of all other ingredients and made 8 rolls. Followed the recipe, rolled out to 1/4 inch rectangle. second- proved and baked in a 9″ round cake pan. Will make this again and again. Thank you”
Thank you so much! I am really glad you enjoyed this recipe, Constance! xTieghan
These were fantastic rolls. Light and airy. Instead of folding mine I flattened out the dough. Smeared on butter and tightly rolled them up. I cut off pieces of dough and rolled them into balls. Everyone raved over how great they were. Next time I will make smaller balls, because mine became monster rolls. I think these would be good made into hamburger buns.
I am really glad these turned out so well for you, Robyn! Thank you so much for trying these! xTieghan
Hello Tieghan! This was my first time on your site. I was looking for a recipe similar to some rolls that my mom used to buy from a local bakery when I was a child. They were so buttery flaky and delicious. The presentation was different in your photos but the reviews convinced me that they would be similar – and they turned out fantastic!! Like other commenters, I also needed just over 3-3/4 cup flour.
I did change the presentation because, to me, just folding them over as in your photos didn’t do it justice. I used your recipe and followed a design I found on Foodiva for Happy Bread that made it look like a masterpiece! It was the biggest hit at our Thanksgiving feast and the rolls just flew off the plate in moments. People were impressed by the look and the taste. Wish I could add a photo. I will definitely make them again and again! Thanks for your testing and expertise!!
Hi Baja! Welcome! I am so glad this turned out so well for you! I hope you continue to enjoy my recipes! xTieghan
Any baking tips on this recipe for 10,000 ft?
It should work great as is! I am almost at your elevation, so I think you will be good! I hope you love it! xTieghan
Hi! How long can you keep the baking dish with the prepared dough in the refrigerator?
Hi April, up to 2 days in the fridge! Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Quick question – can you substitute the whole milk for 2%? I can’t wait to try these!
Hey Katie! That will work great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Can this dough be made in advance and freezes until ready? Wondering if there are any changes in the process. Thanks!
Hi Karia! Yes, you can certainly freeze the syrup, then thaw. That will work so well! Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan
Hi Karia! Yes, you can make the dough and freeze. Just shap the rolls, arrange in a pan, and freeze. Then thaw over night in the fridge and allow the dough to rise on the counter before baking. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I made these today to pair with some veggie soup, they were everything I wanted. Truly simple, flaky, buttery, satisfying. My family loved them, I’ll be making them regularly.
Amazing! Thank you so much Christina! xTieghan
I made a total of 5 batches of these over Thanksgiving and Christmas and they were devoured every time. They will also be a staple to keep in my freezer. Thank you for this recipe!!
That is so amazing! Thank you so much Bre!
Hi making these as I type. What exactly do you mean by 3-4 cups of flour??
You should use between 3 to 4 cups of flour. Start with 3 cups, and add addition flour has needed to help bring the dough together. Make sense? Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan ?
Hi! Does this recipe double well? Thanks!
HI! Yes, it doubles really well. I did it for thanksgiving! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
These were perfect!!! My family loved them at TG, which means now I have to make them every year haha!
That is so amazing! Thank you so much Lauren!
I know this is like really last minute, but in the hopes that you see this before tomorrow… I’m going to be making the dough tonight, then refrigerating once placed in the pan. In the morning I’ll need to drive 30 min with the dough, then won’t be baking the rolls for another hour or so after that. Do I leave the rolls out? Put them back in the fridge after the drive? Will that kill the yeast? I’m excited to make these! Just trying to time it right. Thank you so much!
Hi there! So sorry I missed your comment. How did it go? Hope the rolls where a huge hit with all! Please let me know if you have any other questions. Thanks so much!! xTieghan
My daughter and I baked these,as a practice round,this weekend. They were so soft and amazing! We enjoyed them but our family is use to a sweeter rolls. Could we add more honey or do you suggest adding sugar? Also, could we prepare on Tuesday for Thursday?
Hey Lori! I think adding additional honey sounds delicious. try using an addition 2-3 tablespoons. You could also use sugar, so do what you think your family will enjoy best! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
Do you have an approximate size for the “large rectangle” referenced in step 4? I don’t have time to do a test run before Thanksgiving so I don’t want to mess up! 🙂
Hey Erin! I don’t have the approximate measurement, but anything around a 10×14 inch rectangle will be just fine! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
Hi! Would you consider adding resting time at the top of the recipe (maybe as ‘passive time’?) . It would be really useful for planning (the recipe can literally not be made in 40 min – it’s at least 2 hours more) ?
Hi Asako! I am sorry that was misleading! I will add that in. I hoe you love these rolls!
Do you think these would do well on a large cookie sheet? I was going to double and let rise overnight and then bake them on a cookie sheet while warming the precut and plated turkey in the same oven.
HI! Yes, I think a large cookie sheet (one with sides) will work great. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
Hi, I will be making these this year. Is it possible to double the recipe.
Thanks, Vanessa
Hey Vanessa! Yes you can double the recipe. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
I did a test run of this recipe in preparation for Thanksgiving and they were AWESOME! They were also very easy to make. Cannot wait to make these for my family next week!
Thank you so much Lila! I am so glad you loved this recipe and I hope it turns out amazing for you on Thanksgiving!
Do you think it would mess the recipe up to half it? I practiced one batch- they turned out great. Just was hoping to half it. YOU’RE THE BEST.
Hey Kailey!! You can definitely halve the recipe. That works great! Please let me know if you have any other questions. So glad you love this recipe. Thanks so much! xTieghan
Hey Tieghan! Your recipe looks awesome, I might try it for the Thanksgiving I am hosting in my home of Paris 🙂
I used to live in NYC right by the Clinton Street Baking Company and I highly recommend it. They are known for their pancakes and scones but I have to say that their friend chicken and vanilla bean Belgian waffles with maple butter is AMAZING. Never would you think that you need to dip an already fried piece of chicken into mapple butter but it is life-changing (NB: If you go, they do not take reservations and it is best for brunch). I also heard that Maman is good, a little French bakery that collaborates with Sézane (French version of Madewell, but bette– if you know it, definitely go for some shopping!). Also François Payard is nice as well as Lady M for their awesome crêpe cakes (definitely worth the hype). Otherwise I’m sure you know Milkbar already but worth the visit, and Big Gay Ice Cream is awesome too 🙂
Have a great visit and a Happy Thanksgiving, thanks for all of your work and keep it up!
I will have to check these places out! Thank you so much for sharing this with me, Julie! I hope you try this recipe and have an amazing Thanksgiving!
Sadly these did not work for me 🙁 everything was going well until I put them in the fridge to proof overnight. They deflated terribly and when baked turned so hard! I’ll try again for Christmas but not proof in the fridge overnight.
Hey Jess, sorry for the trouble. Did you change anything in the recipe? any info you can give will help me problem solve for you. Thanks!
I made these (again!) yesterday for Easter dinner. I felt it necessary to email you to share (again) the comments ranging from “wow” to “these-are-the-best-rolls-I’ve-ever-eaten”! Between these and the no knead cheater sourdough bread, I’m rapidly becoming famous (in a small circle of acquaintances.) Thanks for these great recipes and Happy Spring!
Thank you so much Dean! I am so glad you enjoyed these rolls and hope you had an amazing Easter!
You please clarify if these recipes are good at 7000 ft altitude or do they need to be adjusted? Also for the other bread and baking recipes in your cookbook, thanks!
Hi my recipes here on the blog as well as in the cookbook will be great at an elevation. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
This bread was amazing and such a hit for Christmas! I’ve never made bread before and it really was easy. I brushed the top with homemade rosemary olive oil instead of butter, which paired very well with the flavour and texture of the bread.
Yum!! Thank you Holly!
I made these and they were delicious! But I took a few liberties with the recipe based on what I had available to me, so I thought I’d list the changes I made in case that could help someone else in the future. I know I always look at comments to be like, “but can you make this in this kind of pan?!” So hopefully this will help someone.
-I used unsalted butter because that’s what I had-definitely not an okay substitution, it really needs the salted butter for flavor! Or if you don’t have any, be generous with the salt when making the dough. It turned out fine because we used them mostly to sop up the rich sauce from the short ribs braised in red wine (also delicious).
-My 9×13 wasn’t clean so I used a round 8 or 9 inch dark metal cake pan. This worked great, but I would start checking them at like 17 or 18 minutes next time-i baked for 20 and they were perfectly done, almost on the verge of overbaked. I tend to like my baked goods a little underdone.
-When I rolled out the dough it was so springy that I couldn’t get it thin enough to make 12, so I ended up making 8 massive rolls in one cake pan. (I’m 39 weeks pregnant so I get impatient/give up way more easily than usual). Since I was cooking only for 2 this was fine. They turned out great.
Finally, don’t assume re: the other comments that you’ll need a ton of flour. I made this in a dry climate at a low altitude and 3 cups of flour was perfect.
Overall, delicious and stood up well to my cutting corners! Thanks Tieghan!
I am so glad you enjoyed these dinner rolls, Sara! Thank you!
Made these for Thanksgiving and had a request to make them again for Christmas. Last time I used my mixer that had a bread kneading hook but this time will has to be all by hand. Should still be good just hope I knead it long enough and dont wear out before It is properly kneaded,
So happy to hear that! Thank you Pamela!
Made them! Love them! Thanks for the simple, yummy recipe! And merry Christmas from Denmark!
Thank you! Merry Christmas to you and your family Maria!
I have never made bread before, and just made this recipe! However what is the trick in not making the end product taste like flour? and how do you roll the flour when it’s sticky? Thanks!
HI! Your rolls tasted like flour? It’s so hard to say what might help since I am not sure how you made the rolls. Can you provide me with a little more info? Did you use a lot of flour to roll out the dough? Hope I can help with your questions!
These are still warm from the oven and I’ve already devoured 3. Wow! Thank you so much for the recipe. I had a question about presentation. After folding the dough, I kinda flipped it over into the pan so the folded sides (seam kinda if there was one) were down. Then I cut it into 12. As they baked, the top layer pulled towards the outside of the pan, leaving the second layer exposed down the middle. Is there any way to avoid this so my rolls are as pretty as yours?
HI! So glad you love these! Sadly, I am having a hard time picturing/understanding how you folded these. The seam should be on edge of the dough (think if you opened up a book, the edge of the book is the seam), then cut. Let me know how I can help to advise more.
I tried the recipe, they turned out really dense and not really flakey. I did let them rise for the second time in the fridge over night would that have made a difference? Any suggestions? I am a novice bread baker and welcome any pointers. Thank you!
HI! It’s really hard to say what might have happened since I don’t know exactly how you made these. Did you let them rise at all before you put them in the fridge. So sorry they didn’t turn out as you had hoped. Please let me know if you have other questions. Thanks! 🙂
Thanks for the recipe! I usually don’t have luck with yeast breads, but I made these (with fingers crossed) for Thanksgiving yesterday and my family said they are the only rolls we can ever have at holidays from here on out! Success 🙂
Woo! So happy your family loved these rolls! Thank you Jacqueline!
Hi!! Do you have any advice as to why my rolls didn’t double in size when I let them sit out for an hour or so? I am going to bake them tomorrow so I hope they rise more in the fridge overnight.
Mine did the same thing and are super crumbly! I think I used too much flour? Ahhh good luck with yours! I think mine may be a lost cause!
Oh no! Crumbly? I have never had that happen before. Was the dough very sticky or no? The dough should be sticky. Hope you had a wonderful Thanksgiving! Please let me know if you have other questions. Thanks! 🙂
HI! So sorry for the delay. Did they end up rising? Sometimes it just takes a little more time. Hope you had a wonderful Thanksgiving! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
How would these be with olive oil? Trying to substitute for vegan family members 😛
HI! I am not sure, I think that’s a lot of olive oil for a roll. What about a vegan butter? Please let me know if you have any other questions. Happy Thanksgiving! ?
I made these just last night. A great dinner roll! So quick to whip up (other than rise time) and very simple to prepare. The only problem I had was that my layers sort of slid and my rolls were sloppy looking with the middle layer puffing out and the top layer slid over. I’m guessing it’s because the butter and maybe my dough wasn’t rolled out enough? Did anyone else have this issue? I would also like a little more yeast flavor would refrigerating the dough over night increase the flavor?
HI! So I am not sure why you rolls slumped over. Did you layer them tightly or where the layers a little loose? Yes, for more of a yeast flavor, just let them rise overnight in the fridge. Please let me know if you have any other questions. Happy Thanksgiving! 🙂
yeah i did loosely layer them partly because my butter was melty and sliding around. Thankfully it was a test run! Thanks for your help. It’s a great recipe!
I am so glad you enjoyed it! Thank you Samantha!
Can this recipe doubled for more rolls, or do I need to make separate batches.
Hi! You can double it, but make 2 pans. I am doing the same for Thanksgiving. Please let me know if you have any other questions. Hope you love this recipe! Happy Thanksgiving! 🙂
The recipe doubled fine & the dough was a dream to work with. They came out perfect & I’ll probably have to triple the recipe next time!! ? They were gobbled up. Thank you again.
I am so happy to hear that Glenda! Thank you!!
so quick question on the measurements for the cups of flour, 3 or 4 cups?
It’s 3-4 cups flour. Start with 3 cups flour, then add more, 1/4 at a time as needed until the dough comes together. I like to keep the dough sticky and normally only use about 3 cups flour, but I live in a dry climate. Deepening on the climate you live in, you may need more flour to bring your dough together. Please let me know if you have other questions. Hope you love this recipe! Thanks! ?
These look like heaven! When rolling out the dough to 1/4″ thick, roughly how large is that rectangle?
It’s about 3 1/2 x 2 inch rectangle, but it does not need to be exact. Please let me know if you have other questions. Hope you love this recipe! Thanks! ?
Love how easy these are to make! Question though, is there a way to make ahead of time and freeze them to bake at a later time? Also love your cook book as well!
Yes, you can keep them in the fridge for 2 days before baking, then remove them and let sit on the counter while the oven preheats or they can be frozen for 2 months and thawed overnight in the fridge before baking. Please let me know if you have other questions. Hope you love this recipe! Thanks! ?
Are you able to freeze these after they are baked and warmed up before eating?
Sure! I like these best fresh baked, but you can freeze, then thaw on the counter for 4 hour or so. Warm, covered in a 350 degree oven for 10-20 minutes. Please let me know if you have other questions. Hope you love this recipe! Thanks! ?
Would it be OK to use bread flour instead of all-purpose flour?
Your food always looks amazing.i have made quite a lot of your recipes and can’t wait to order your book for Christmas. Quick question….. cover the dough w what? I Hv problems w plastic wrap sticking even if I spray it, then u loss the poof of the risin (is that a word?)dough.. If you don’t cover it gets hard crust on top. Help
Thank you!!
I sometimes use a damp Towel. Just dampen a large kitchen towel and drape it over the rolls while they rise. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Hi! For your New York City trip, try to visit Mille-Feuille Bakery for their almond croissants. They are to die for!
Mille-Feuille Bakery
552 LaGuardia Pl, New York, NY 10012
+1 212-533-4698
https://goo.gl/maps/r2Cgn8fuZK82
I will totally go here when I go to NYC next time! Thank you!
Can you clarify the flour measurements? 3 or 4 cups?
Thanks!
HI! You need 2-4 cups flour. Start with 3 cups and add in the remaining 1 cup as needed until the dough comes together. Does that make sense? Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I have a question regarding the butter please. I understand that the 4 tablespoons used to smear on the dough before folding is suggested to be salted. What should the 2 tablespoons of butter added to the dough mix be? Do you suggest unsalted here? Thank you.
HI! I like to used salted butter throughout the whole recipe. Please let me know if you have other questions. Hope you love this recipe! Thanks! ?
OMG served these rolls today for Thanksgiving, made them yesterday and left them in the refrigerator overnight to rise, they were absolutely delicious!! Everyone LOVED them!! The whole house smelled like a bread bakery! I did have to add about 3/4 cup additional flour, no big deal. They were light as a feather, crusty and buttery on top, and best of all, it is a relatively simple recipe that will put fresh rolls on the table! I will be making these every Thanksgiving! Thank you once again for an incredible recipe! Happy Thanksgiving!
I am so happy to hear that these turned out well for you Donna! Thank you and I hope you had a great Thanksgiving!
These rolls turned out so BEAUTIFUL! I made a practice round today in preparation for Thanksgiving and the feedback I got was they could use a little salt. Maybe I should have used salted butter when making the dough? Do you have any recommendations for the remainder of the rolls (sprinkle on top after the melted butter)? Thanks for the awesome recipe!!
HI! So I do always use salted butter and then also sprinkle with flaky sea salt for a final touch. Please let me know if you have other questions. So glad you love this recipe! Thanks! 🙂
Can these be made up beforehand? Maybe frozen or refrigerated a few days before Thanksgiving? I’m not sure how to go about that.
Yes, you can keep them in the fridge for 2 days before baking, then remove them and let sit on the counter while the oven preheats or they can be frozen for 2 months and thawed overnight in the fridge before baking. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Thanks for the info about freezing them I’d made them ahead of time today and freeze them after for Thanksgiving.?
Great! I hope you enjoy these!
Finally I had time to prepare this “easy flaky pull-apart dinner rolls” today.It tastes good.Most importantly the smell from this roll is making me more hunger to eat all at a time.
I am really glad you like these rolls! Thank you!
I hope you made it to Levain! I live 100 ft from their original store on 74th and it is the BEST! The owners Connie and Pam are absolutely wonderful. Everything is delicious but the cookies are to die for!!
Oh my sounds amazing! You’re so lucky to live by there haha! Thank you Linda!
I made a test batch of these over the weekend and they were delicious! I’m going to make them for Thanksgiving for sure but I wanted to know if there is any point they can be frozen? Maybe after the second rise and then bake frozen? I was trying to get ahead on Thanksgiving prep. Thanks!
I like to freeze after the second rising. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
These looks absolutely amazing!!! I have recently tried to teach myself to bake and I cannot wait to add these to the list for Thanksgiving. I recently bought a way too large box of dry active yeast instead and have been searching for ways to use it. Is it possible to use that type of yeast instead of the instant?? Like I said, I’m very new to baking so I don’t want to make a rookie mistake! Thank you 🙂
Sure! Just add the yeast, milk, and honey to your bowl, let sit 10 minutes or until foamy. Then add your remaining ingredients. Please let me know if you have other questions. Hope you love this recipe! Thanks! ?
I just pulled these out of the oven. I am trying them out for Thanksgiving and I know already they will be a hit, I’ll just have to double up on them. They were soft and buttery and oh so delicious. My layers aren’t as defined, I believe because my dough was a little wet. I would add a little more flour next time. They are a hit with my husband and boys, and my house smells wonderful. Thanks Tieghan!
That is so great! Thank you Julie!
Made these yesterday, so fantastic. I ate 3 straight from the oven – gotta do a good test for thanksgiving!! do you have any thoughts on whether I can part bake them, then freeze and bake the rest from frozen on thanksgiving day? Thanks for another great recipe!!
I did add extra flour too, maybe an extra cup?
That is fine! Sometimes extra flour is needed.
HI! You can freeze the dough raw, then thaw overnight and bake. That works great! I wouldn’t par bake though as I am not sure how that will turn out. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I’m making thees now- the dough is proving in the oven (oven isn’t on) at the moment. Like another commenter below, I had to use nearly a full cup more flour than the three cups listed here in order for the dough to come together. I hope I’m not wrong- is the dough supposed to be seriously sticky? I was nearly a puddle at the bottom of the bowl with just three cups. It’s also terribly humid here today so perhaps that also contributed. Nonetheless, I’ll let you know how they turn out but I’d say I used 3 3/4 cups strong white flour (that’s bread flour) for the dough. I have never made a recipe of yours that wasn’t TOTALLY AMAZING, so I’ve got my fingers crossed for these too!
Hi! The dough should be sticky, its sounds like everything is right. I am sure the humidity is making the dough moist. Please let me know if you have any other questions. Hope you love the recipe! Thank you! 🙂
Just now I finished reading epic-crispy-quinoa-burgers-topped-sweet-potato-fries-beer-caramelized-onions-gruyer.This one kinda attracted my attention.Will try try this too.Thanks for sharing such wonderful recipe.
I hope you love this one a well! Thank you!!
I could live on these dinner rolls! Absolute perfection 🙂
Haha yes me too! Thanks Laura!
Can you make the dough Wednesday and bake Thursday while still keeping the integrity of the rolls?! I thought I saw on your timeline you would prepare them early.
Hi! Yes! You can make these on Monday even. Keep the rolls in the fridge and then bake just before serving. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I’ve been trying to master these for some time. Please tell me they are already adjusted for our high altitude :). I’m in Denver. If not, what changes did you make for altitude? Thanks in advance.
HI! These are good to go for high altitude, jut be sure to under bake and not over-bake, that is the worst at a higher altitude. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Same here! Can’t wait to try them!
Wow these look so heavenly!! I don’t eat much dairy but do you think these would work if I substitute vegan butter and almond milk?
Hi! I am not sure as I have not tested the recipe this way. I think a nut based or coconut milk will be great, but I am not familiar with vegan butter. If you use it often, I think it should be fine! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Looks so good but I don’t keep instant yeast on hand. Any tips for using regular yeast?
Sure! Just add the yeast, milk, and honey to your bowl, let sit 10 minutes or until foamy. Then add your remaining ingredients. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
These … are … the … best … rolls … EVER. Made my trial batch yesterday in preparation for T-giving. I added some flour in excess of the recipe before the first rise because I thought the dough was too sticky. Easy? Buttery? Wonderful? Yes to all three!
YES! I am so happy these turned out great for you Dean! Thank you!!
If you’ve made them FOUR times in a month, I think we’re going to be pretty set with our holiday menu rolls this month 😉 absolutely cannot wait to make these. Thanks for sharing!!
Woo! So happy you’re loving these! Thank you!
Hey Tieghan,
These rolls look perfect for thanksgiving sandwiches! I was looking at your crescent recipe and roll recipe the other day and seeing this post made me smile. I love this sturdy but pillowy roll for thanksgiving and think it will be perfect. 🙂 Also, I recommend Breads Bakery (in flatiron) or Mah Ze Dahr Bakery (in the west village)! I hope you’re having an incredible time! 🙂
Thank you so much Kristin! Yes, these rolls will be perfect for sandwiches or just to enjoy on their own! I hope you love them!
What a delight, I love these homemade snacks. thank you
Thank you Marcio!
Welcome to NYC! Hit Breads Bakery off Union Square, great croissants and to die for babka, stroll through the farmer’s market in the square M, W, F, Sat before or after,Patisserie Chanson on 23rd specializes in Kouign Amann, usually have 4 kinds daily, YUM!! Maison Kayser, the Parisian chain, has multiple locations now but the pastries remain very good. Have a great trip!
Thank you Carla!!
These look incredibly flaky, buttery and delicious Tieghan. Perfect for Thanksgiving dinner!
Thanks Mary Ann!
These rolls look sooo good! It’s hard to beat warm homemade bread.
There is so much to do in NYC! It’s such a vibrant, fun place.
Levain Bakery is for sure the #1 spot to visit. Their cookies are actually THE best.
Other notable food stops include Milk Bar (cereal milk soft serve with cornflakes is definitely worth trying), ABC Kitchen (creative, seasonal savory plates and cocktails), Dominique Ansel Bakery (the DKA is the best pastry I’ve had in the states), and I think you’d appreciate the milk bun stuffed with PB&J at Bibble & Sip. 🙂
Great! Thank you so much Elizabeth! I will let you know if I make it to these places!
Hi there! I just wanted to clarify that this recipe does not require the yeast to be dissolved in the liquids and/or proof before mixing in the dry ingredients? Also, I bought your book this weekend and I can’t wait to start cooking from it!
No, no need to proof the yeast if using instant yeast as the recipe calls for. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Hi there! This recipe is making my mouth water!
Any advice for using a sourdough starter instead of dry yeast??
Thanks, CANNOT wait to try these 🙂
HI! I am not sure how you might incorporate sourdough starter. Maybe add 1/4 cup started and see how that goes. I am sure it will be great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Birdbath Bakery in SoHo has amazing pretzel croissants and cookies. I also really love Milk & Cookies in the West Village. And try to get over to Chelsea Market if you have time (and are hungry…)! Have a great trip.
Thank you Erica! These suggestions are awesome and so helpful!
Two Little Red Hens- on the Upper East Side 2nd Ave and 86th St… the best biscuits and cinnamon rolls.
YES! I will try to get there! Thanks Jenn!
This gonna be a treat just bt the sounds of it
Yes they’re so yummy! I hope you love them!
Oh my gosh, these look incredible!! I’m going to make these on the weekend (and devour right away)! We’ve already had Thanksgiving here in Canada, buuuutttt rolls don’t need a special reason to be made right?
Rolls never need an occasion in my opinion!! I hope you love these Tanvee! Thank you!
These look amazing! Nothing quite like homemade bread. I want a bunch of these for my breakfast right now haha.
Thank you Natasha! I am so glad you love these!
These rolls look delicious. Great with turkey or even short ribs. As far as New York, Sarabeth’s for breakfast is wonderful. Try the English muffins with jam for one, but everything is great.
Thank you Joyce! Yes, these would be great with either! Also, thank you for the suggestions!
Go to Sullivan Street Bakery (Jim Lahey)
I may have to! Thanks for the suggestion!
Lovely pictures as usual!
Cooking Channel has a show called Unique Sweets and they have featured many fantastic bakeries in New York. They even have specific episodes just highlighting New York sweets! I always check to see if they’ve featured anything in the city I’m visiting. Hope you and your Mom have a wonderful time!
Thank you Esther!
This recipe looks great, Tieghan. However, not everyone has a stand mixer (let alone a dough hook). I know, it’s shocking, but true. Do you have some tips on how to mix the dough by hand? Thanks so much, Ardith
I agree Ardith! I would love some tips on doing this by hand.
HI! Mixing by hand is not a problem at all. Just mix the dough with a spatula or wooden spoon until it is smooth and elastic, should take 8-10 minutes. Please let me know if you have other questions. Hope you love this recipe! Thanks! ?
If we don’t have a stand mixer can I knead? Easier on my shoulders than 10 minutes with a wooden spoon…..
Yes, that will work great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
HI! Mixing by hand is not a problem at all. Just mix the dough with a spatula or wooden spoon until it is smooth and elastic, should take 8-10 minutes. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
HI! Mixing by hand is not a problem at all. Just mix the dough with a spatula or wooden spoon until it is smooth and elastic, should take 8-10 minutes. Please let me know if you have other questions. Hope you love this recipe! Thanks! ?
Do you think these could be mixed in a food processor (like I make pizza dough)? Or would it just be safer to stick to hand mixing? Thanks!!!
Hi! I would recommend the hand mixing. I worry using the food processor will over mix the dough. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I’ve been waiting for you to post these recipes since I read your Thanksgiving time line! I’m definitely incorporating these in our menu this year. If I refrigerate them over night, how long should I take them out of the fridge before baking? Or can I bake it straight from the fridge?
HI! I like to take them out and let the rolls sit on the counter while the oven preheats, so for 20-30 minutes. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Yes Levain is a must! You should go to Dominique Ansel Bakery as well! He has such fancy and creative dessert ideas (like a frozen s’more) I feel like you would fit right in!
Thank you Sophie!
These look fabulous – any make ahead advice – so much to do on Thanksgiving day!
I’m with you on this. Rather than refrigerate, freeze?
Hi! You can freeze the prepared rolls for up to 2 months, thaw the dough over night in the fridge and then bake as directed. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
If you put in the fridge do they go straight into oven or need to warm to room temp first?
I like to leave the rolls on the counter while the oven is preheating. Please let me know if you have other questions. Hope you love this recipe! Thanks! ?
Thank you!
Can i make the dough tonight and put in the fridge? Let them get room temperature tomorrow before baking them?
Yes, that works outs great and it’s what I did this year too! Hope you had a wonderful Thanksgiving! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Oh yeah, I need to give these a try, alright!!!
https://bloglairdutemps.blogspot.pt/
YES you do! I hope you love this!
this bread looks so good and I wish to have one of those right now.
Thanks Carlos!