Soft Buttery Pull-Apart Dinner Rolls with Milk and Eggs

Quick Recipe Version (TL;DR)

• Yield: 12 pull-apart rolls
• Prep Time: 25 minutes
• Cook Time: 18–22 minutes
• Total Time: 2 hours 20 minutes (includes rising)

Quick Ingredients

• 1 cup (240 g) whole milk, warmed to 105–110°F (40–43°C)
• 2 1/4 tsp (7 g) active dry yeast
• 3 tbsp (38 g) granulated sugar
• 1 large egg + 1 large egg yolk (at room temperature)
• 4 tbsp (57 g) unsalted butter, melted and cooled slightly (plus 2 tbsp/28 g for finishing)
• 3 1/2 cups (420 g) all-purpose flour
• 1 1/2 tsp (9 g) fine salt
• 1 tbsp neutral oil or softened butter (for the bowl)

Do This

• 1. Bloom yeast in warm milk + sugar for 5–10 minutes until foamy.
• 2. Mix in egg, yolk, and melted butter; add flour + salt and knead 8–10 minutes.
• 3. Let dough rise covered until doubled, 60–75 minutes at warm room temp.
• 4. Divide into 12 pieces (about 65–70 g each), shape into smooth balls.
• 5. Arrange in a buttered 10-inch cast iron skillet or 9×13-inch pan; rise 35–45 minutes until puffy.
• 6. Bake at 375°F (190°C) for 18–22 minutes until deep golden and 190–195°F internal.
• 7. Brush hot rolls with 2 tbsp melted butter; cool 10 minutes and serve warm.

---

Why You’ll Love This Recipe

• Soft and pillowy: Milk, eggs, and butter create a tender, fluffy crumb.
• Pull-apart perfection: Rolls bake up touching, so the sides stay extra soft.
• Great for holidays: Make-ahead options keep dinner stress low.
• Simple ingredients: No special flour or complicated techniques required.

Grocery List

• Produce: None (optional: fresh herbs like rosemary or parsley for variations)
• Dairy: Whole milk, unsalted butter
• Pantry: All-purpose flour, granulated sugar, active dry yeast, fine salt, neutral oil (or extra butter)
• Refrigerated: Eggs

Full Ingredients

For the Dough

• Whole milk: 1 cup (240 g), warmed to 105–110°F (40–43°C)
• Active dry yeast: 2 1/4 tsp (7 g)
• Granulated sugar: 3 tbsp (38 g)
• Egg: 1 large, at room temperature
• Egg yolk: 1 large, at room temperature
• Unsalted butter: 4 tbsp (57 g), melted and cooled slightly (not hot)
• All-purpose flour: 3 1/2 cups (420 g), plus up to 2 tbsp (15 g) as needed for dusting
• Fine salt: 1 1/2 tsp (9 g)

For Rising and the Pan

• Neutral oil or softened butter: 1 tbsp, for greasing the bowl
• Unsalted butter: 1 tbsp (14 g), softened or melted, for greasing the baking pan

For Finishing

• Unsalted butter: 2 tbsp (28 g), melted (for brushing after baking)
• Optional: 1/4 tsp flaky salt for the tops

Step-by-Step Instructions

Step 1: Warm the milk and bloom the yeast

Warm the milk to 105–110°F (40–43°C). It should feel warm but not hot. Pour the milk into a large mixing bowl (or the bowl of a stand mixer), then whisk in the sugar.

Sprinkle the yeast over the milk and let it stand for 5–10 minutes, until foamy and fragrant. If it doesn’t foam, the yeast may be old or the milk may have been too hot/cold; it’s best to restart for reliable results.

Step 2: Add the enriching ingredients

Whisk the whole egg and egg yolk into the yeast mixture until smooth. Add the melted butter (make sure it’s warm, not hot, so it doesn’t cook the eggs) and whisk again.

Step 3: Mix the dough and knead until smooth

Add the flour and salt to the bowl. Mix with a sturdy spoon until a shaggy dough forms, or use a stand mixer with a dough hook on low speed for about 2 minutes until combined.

Knead until the dough is smooth and elastic: 8–10 minutes by hand on a lightly floured surface, or 6–8 minutes on medium-low in a stand mixer. The dough should feel soft and slightly tacky, but not wet. If it’s very sticky and not strengthening, add flour 1 tablespoon at a time (up to 2 tablespoons total).

A good cue: when you gently stretch a small piece, it should form a thin “window” before tearing (the windowpane test).

Step 4: First rise until doubled

Lightly grease a clean bowl with the oil (or butter). Place the dough inside and turn it once to coat. Cover tightly with plastic wrap or a damp towel.

Let rise in a warm spot until doubled in size, 60–75 minutes at about 75–80°F (24–27°C). Cooler kitchens may take closer to 90 minutes.

Step 5: Divide and shape into smooth rolls

Grease a 10-inch cast iron skillet (great for rustic pull-apart edges) or a 9×13-inch baking dish with 1 tablespoon butter.

Turn the risen dough onto a clean surface. Press gently to deflate (don’t aggressively punch). Divide into 12 equal pieces (about 65–70 g each if you have a scale).

Shape each piece into a tight ball: flatten slightly, fold edges into the center, then roll seam-side down under your palm to create surface tension. Place seam-side down in the pan, spacing evenly so they just touch or nearly touch.

Step 6: Second rise until puffy, then bake

Cover the pan loosely and let the rolls rise until puffy and the dough springs back slowly when gently pressed, 35–45 minutes.

Meanwhile, preheat the oven to 375°F (190°C) with a rack in the center.

Bake for 18–22 minutes, until the tops are a deep golden brown. For the most accurate doneness check, the center roll should read 190–195°F (88–91°C) on an instant-read thermometer.

Step 7: Butter, cool briefly, and serve

Immediately brush the hot rolls with 2 tablespoons (28 g) melted butter. If you like, add a light sprinkle of flaky salt while the butter is still shiny.

Let the rolls cool in the pan for 10 minutes so the crumb finishes setting. Serve warm for maximum softness and that classic pull-apart texture.

Pro Tips

• Use a thermometer for the milk: Keeping the milk at 105–110°F helps the yeast activate without stress.
• Don’t over-flour: A slightly tacky dough bakes up softer. Add flour only if the dough is truly wet and unmanageable.
• For extra-tall rolls: Bake in a 9-inch round cake pan (or two 8-inch pans) so the rolls are more snug and rise upward.
• Even baking: If the tops brown too fast, tent loosely with foil for the last 5 minutes.
• Make them ultra-buttery: Brush once right out of the oven, then again 5 minutes later.

Variations

• Garlic-herb dinner rolls: Stir 1 tsp garlic powder and 1 tbsp finely chopped parsley into the flour. Finish with butter mixed with 1 small grated garlic clove.
• Honey-butter rolls: Replace sugar with 3 tbsp (63 g) honey. Brush baked rolls with 2 tbsp melted butter mixed with 1 tbsp honey.
• Whole-wheat blend: Swap in 1 cup (120 g) whole wheat flour for 1 cup of the all-purpose flour. Add 1–2 tbsp extra milk if the dough feels dry.

Storage & Make-Ahead

Room temperature: Store cooled rolls in an airtight container or zip-top bag for up to 2 days. Rewarm at 300°F (150°C) for 8–10 minutes (wrap in foil for extra softness).

Freeze: Freeze baked, fully cooled rolls in a freezer bag for up to 2 months. Thaw at room temperature, then rewarm at 325°F (165°C) for 10–12 minutes.

Make-ahead (overnight rise): Shape the rolls, place in the greased pan, cover tightly, and refrigerate for 12–16 hours. The next day, let stand at room temperature for 60–90 minutes until puffy, then bake as directed.

Nutrition (per serving)

Approximate per roll (1 of 12): 220 calories, 7 g fat, 33 g carbs, 2 g sugar, 6 g protein, 290 mg sodium. Values vary by brand and exact measurements.