Pull Apart Bread Rolls with Homemade Butter

These Pull Apart Bread Rolls are everything you want in a warm, buttery bread. Soft, fluffy and served warm right out of the oven, with a smear of delicious homemade honey butter and flaky sea salt. Perfect for Sunday dinner or holiday gatherings.

No Thanksgiving table would be complete without dinner rolls, and these Pull Apart Bread Rolls are on the top of my list this year! What makes these rolls so irresistible, aside from being pillow soft and tender, is the homemade butter. It really is the star of the show, infusing each bite with warm, sweet honey butter.

Here are a few of my favorite recipes to serve alongside these buttery rolls…Deconstructed Lasagna (Lazy Lasagna), Crispy Prosciutto Salad with Apples and Feta, and Corn Chowder with Sausage.

Why You’ll Love These Homemade Dinner Rolls

• Soft and fluffy texture- Every bite is pillowy soft and light, perfect for tearing apart and sharing.
• Homemade butter- One of the best reasons to make these dinner rolls from scratch is the opportunity to pair them with freshly made butter.
• Simple to make- Homemade bread can seem intimidating, but this recipe uses basic ingredients and easy to follow instructions. These rolls are beginner- friendly, but taste like they came from a bakery.
• Perfect for any occasion- These rolls are great for family dinner as well as for holidays, like Thanksgiving and Christmas.

Why Make Butter At Home

Making homemade butter is much easier and quicker than most people think. While it’s not something I do all the time, it’s the perfect addition to these rolls. Your family and friends will truly appreciate knowing that they’re smothering these rolls with real homemade butter.

It shows you added a personal touch without much effort, and the fresh flavor of homemade butter really elevates everything. When you make butter at home, you have control over the saltiness, freshness and texture. You even have the option to save the leftover buttermilk. It’s such a fun and rewarding experience, even if it’s just a small batch.

Ingredient Notes and Substitutions

Below are ingredient notes. For the complete list and quantities, please refer to the recipe card located at the bottom of the page. 

• Milk- To help activate the yeast, I use whole milk.
• Yeast- I use active dry yeast which requires proofing in the warm milk. Instant yeast can be used directly with dry ingredients without proofing.
• Sugar- Sugar feeds the yeast, helps tenderize the dough and also adds a touch of sweetness. You can use honey instead, but use slightly less since honey is sweeter and has a higher moisture content.
• Flour- Bread flour provides more protein which gives these rolls a chewier texture. You can also use all-purpose flour if you prefer a softer roll, but the texture may be slightly different.
• Butter- Because store-bought butter has a specific ratio of milk fat, water, and milk solids to ensure consistency, I suggest using store-bought butter in the dough and saving the homemade butter for spreading on top of the rolls.
• Eggs- Adds richness and helps bind the ingredients together. Make sure they are at room temperature.
• Heavy cream- To make homemade butter, you will need heavy whipping cream.
• Honey- I add a small amount to the homemade butter for sweetness. Use whatever type of honey you have on hand.
• Salt- I use regular kosher salt in the bread recipe and flaky sea salt, which I sprinkle on top of the rolls before baking.

Homemade Butter (Stand Mixer Method)

STEP 1: Whip heavy cream. Pour heavy cream into a stand mixer. Begin whipping the cream on low speed. Once it begins to thicken, increase speed to medium. At first, it will turn into whipped cream, but keep going.

STEP 2: Whip to stiff peaks. Continue mixing, and eventually, the cream will separate into butterfat and buttermilk. Once it begins to separate, increase the speed slightly to help the butterfat clump together.

STEP 3: Drain. Once the butter has formed, drain the buttermilk (if you plan on keeping it for another recipe.)

STEP 4: Rinse. Quickly rinse the butter under ice-cold water to remove any leftover buttermilk.

STEP 5: Season. Add the butter to a bowl. Stir in salt and honey. Store the butter in an airtight container or wrapped up in parchment paper. Refrigerate until you are ready to use.

Step By Step Instructions

STEP 1: Proof the yeast. Heat milk to 100-110℉. Then, sprinkle yeast on top with 1 tablespoon of sugar. Let sit for 5-10 minutes until it becomes frothy. This indicates that the yeast is active.

STEP 2: Combine. Once the yeast is frothy, add to the bowl of an electric stand mixer. Then, add the eggs, softened butter, remaining sugar, salt and 2 cups of flour.

STEP 3: Mix the dough. Attach the dough hook and turn the mixer on to the lowest speed and mix until flour is incorporated, making sure to scrape down the sides of the bowl from time to time. Then, increase speed and mix the dough for 2 minutes.

STEP 4: Add remaining flour. Add the rest of the flour and mix on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2-3 minutes. If the dough seems too wet, add in more flour, 1 tablespoon at a time until the dough is no longer sticky.

STEP 5: Knead the dough. Mix the dough for an additional 5 minutes on medium speed until a soft, smooth ball of dough is formed. The dough should be slightly tacky, soft and pulling away from the edge of the bowl. 

STEP 6: First rise. Lightly spray a large clean bowl with non-stick cooking spray. Place the dough inside the bowl. Then, cover lightly with plastic wrap. Let the dough rise in a warm place for about 1 hour at room temperature or until the dough is double in size.

STEP 7: Shape the rolls. Grease a 9×13 inch baking pan with cooking spray. When the dough is ready, punch it down to release the air. Using a bench scraper, divide the dough into 15 equal portions. I like to use a kitchen scale to be more precise. Shape each piece of dough into a round ball. Then, arrange inside greased pan.

STEP 8: Second rise. Cover the rolls again and let them rise in a warm place until puffy, about 1 hour. Once they are close, preheat oven to 350℉.

STEP 9: Bake the rolls. Brush the top of the rolls with egg wash, then sprinkle lightly with flaky sea salt. Bake for 20-25 minutes or until golden brown on top, rotating the pan halfway through baking. If the tops are browning too quickly, loosely tent the pan with foil.

Tips For The Best Dinner Rolls

• Activate yeast. Proofing the yeast properly is very important. If the yeast doesn’t foam, it won’t activate properly, and the rolls won’t rise well.
• Use room temperature ingredients. Make sure your butter and eggs are at room temperature before mixing. This helps create a smooth dough and ensures a better rise.
• Weigh and divide the dough. To ensure each roll bakes evenly, weigh the dough and divide it into equal portions. This will help all your rolls bake at the same time and have the same size.
• Proofing. Letting the dough proof properly not only gives the rolls great flavor but also the right airy texture. To check if it’s ready, press a fingertip gently into the dough. If it slowly springs back and holds a slightly indentation, it’s good to go.
• Beautiful brown finish. For a golden, beautifully browned top, brush the rolls with an egg wash or melted butter before baking. For an extra touch, sprinkle on flaky sea salt, sesame seeds, caraway seeds, or poppy seeds just before they to into the oven.

Frequently Asked Questions

Storing and Freezing

To store these Pull Apart Bread Rolls, place them in an airtight container at room temperature for up to 2 days. For longer storage, wrap the rolls in plastic and place them in a resealable bag. Store for up to 3 days.

Freezing

To freeze baked rolls, wrap them tightly in plastic wrap, then place them in a freezer-safe bag. They’ll stay fresh for up to 2 months. To reheat, simply thaw and warm them in the oven until they’re soft and warmed through.