Pull Apart Potato Rolls Recipes

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ROSEMARY PULL-APART DINNER ROLLS



Rosemary Pull-Apart Dinner Rolls image

As far as holiday dinner rolls go, these are pretty lean. You can increase the amount of melted butter and toss in a egg or two, but since these are generally going to be eaten with fairly rich food, I prefer a lighter approach.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 2h55m

Yield 36

Number Of Ingredients 13

1 package active dry yeast
¼ cup warm water (110 degrees F (43 degrees C))
1 cup milk
4 tablespoons unsalted butter
2 cups all-purpose flour
1 tablespoon honey
1 teaspoon salt
2 teaspoons minced fresh rosemary leaves
½ cup all-purpose flour, or as needed
2 tablespoons olive oil
1 egg
1 teaspoon milk
coarse sea salt to taste

Steps:

  • Dissolve yeast in warm water in a small bowl. Set aside in a warm place until the yeast softens and begins to form a creamy foam, 10 to 15 minutes.
  • Combine 1 cup milk and butter in a small saucepan over low heat. Cook until butter is melted, 3 to 4 minutes; remove pan from heat.
  • Combine 2 cups flour, yeast mixture, honey, 1 teaspoon salt, rosemary, and milk mixture in the bowl of a stand mixer fitted with a dough hook; mix on low until no dry spots remain. Stir in 1/2 cup flour, 2 tablespoons at a time, mixing well after each addition. Continue adding flour until a firm dough forms that pulls away from the sides of the bowl. Knead on medium until elastic and soft but still tacky, about 6 minutes. Transfer dough to a clean bowl and coat with olive oil. Cover loosely with plastic wrap or a clean dish towel and let rise in a warm spot until doubled in size, about 1 1/2 hours.
  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
  • Transfer dough to a work surface and shape into a rectangle about 1-inch thick. Cut into 36 equally-sized pieces. Form each piece into a ball, pinching the seams on the underside, creating a smooth, round top.
  • Lightly beat egg with 1 teaspoon milk in a small bowl.
  • Transfer dough balls to the prepared baking sheet in 3 rows of 12, placing them close together but not touching. Brush tops lightly with the egg mixture and sprinkle with sea salt. Cover and let rise in a warm place until nearly doubled, 20 to 30 minutes.
  • Bake in the preheated oven until golden brown, about 20 minutes.

Nutrition Facts : Calories 57.1 calories, Carbohydrate 7.5 g, Cholesterol 8.5 mg, Fat 2.4 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 1.1 g, Sodium 78.5 mg, Sugar 0.8 g

PULL-APART POTATO ROLLS



Pull-Apart Potato Rolls image

These soft, pillowy dinner rolls make excellent vehicles for leftover Thanksgiving turkey sandwiches.

Provided by Guard and Grace, Denver, CO

Categories     Bon Appétit     Bread     Potato     Thanksgiving     Kid-Friendly     Side     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 18

Number Of Ingredients 13

1 large Yukon Gold potato (about 12 ounces), scrubbed
1 cup whole milk
1/2 cup (1 stick) unsalted butter, melted, plus more for brushing
1 1/2 cups all-purpose flour
2 (1/4-ounce) envelopes active dry yeast (about 2 1/4 teaspoons)
3 (heaping) tablespoons sugar
2 large eggs, beaten to blend
1 large egg yolk, beaten to blend
2 2/3 cups (or more) bread flour
1 Tbsp. flaky sea salt, plus more
Vegetable oil (for surface)
Special equipment:
A potato ricer

Steps:

  • Boil potato in a small saucepan of boiling water (no need to add salt) until a paring knife passes through flesh with no resistance, 30-40 minutes; drain. When cool enough to handle, pass through ricer into a small bowl (peel won't go through; discard).
  • Mix milk and 3/4 cup riced potato in the bowl of a stand mixer with whisk attachment until no lumps remain. Add 1/2 cup butter and mix until incorporated. Switch to dough hook. Add all-purpose flour, yeast, and sugar and mix on medium speed, scraping bottom and sides of bowl as needed, until a very wet, sticky dough forms, about 2 minutes.
  • Let dough rise, uncovered, in a warm spot, 30 minutes (it will have puffed slightly).
  • Add eggs, egg yolk, 2 2/3 cups bread flour, and 1 Tbsp. salt and mix on medium-high, adding more bread flour if needed, until dough is smooth and elastic, about 5 minutes. Brush surface of dough with butter, cover, and let rise in a warm spot 30 minutes (dough should rise 1 1/2 times its initial size).
  • Turn out dough onto a lightly oiled surface and divide into 18 pieces; roll each into a ball using your palm. Brush a 13x9" baking dish with butter and place balls side by side in dish (rolls will be touching). Brush tops with more butter. Let sit, uncovered, in a warm spot 1 hour.
  • Preheat oven to 400°F. Brush dough again with butter and sprinkle with salt. Bake rolls until deep golden brown, 15-20 minutes. Transfer dish to a wire rack and let rolls cool in dish 10 minutes. Turn out rolls onto rack and let cool 30 minutes before serving.

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  • Preheat the oven to 200 degrees, when it reaches that temperature turn it OFF (you want your oven to be warm but not hot).
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