These milk and butter pull apart rolls are very fluffy, moist and slightly sweet. They are thin rolls that melt in your mouth, they are super easy to make and they are prepared with simple ingredients. They look more like a brioche than simple rolls so they are perfect for both a sweet breakfast and a snack. The honey glaze makes them fragrant and sticky and delicious.
Super easy to prepare fluffy pull apart sweet rolls
- 60 g butter
- 240 ml milk
- 2-3 g active dry yeast
- 50 g sugar
- 400 g all-burpose or bread flour
- 1 pinch salt
- 2-3 tbsp milk
- 2-3 tbsp honey
Instructions pull apart rolls
- Heat the milk together with the butter until it has completely melted. Set aside to cool. Once the milk is just warm, add sugar and active dry yeast. Stir and set aside for 5-10 minutes until the yeast becomes slightly frothy.
- In a large bowl mix flour with salt. Add the milk with the yeast and mix with the spoon until there are no longer visible traces of flour. Set aside for 5 minutes to allow the liquids to be absorbed by the flour.
- Knead the dough by hand or in the mixer with a bread hook for 10 minutes. The dough must become smooth, elastic and not very sticky. Create a ball of dough and place it in a lightly greased bowl. Cover with a cotton cloth and leave to rise in a warm place until it doubles in volume.
- The rising times are approximate, it can take more or less time depending on the temperature of the environment, the freshness of the yeast, the strength of the flour and other factors not related to the recipe.
Note from the author of this recipe
- I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be very happy and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: https://www.instagram.com/foodohfood/ and press Follow. Thank you from the bottom of my heart, Barbara. ^_^
Forming and baking
- Deflate the dough. Divide it into pieces of approximately 50 g each and then form them into balls. Cover and set aside for 5-10 minutes to let the dough relax.
- Now one by one, using a rolling pin, roll out each ball until you create a disc of dough. Using your finger, attach the bottom of the disc to a flat surface. Roll up on itself starting from the top, creating a small roll, which you will close using the part that you have attached to the surface you are working on. Continue in this way until you have finished all the dough.
- Cover with a cloth and let rest for another 5 – 10 minutes.
- Line a rectangular baking tray with baking paper or grease it and dust with some flour. Now take each roll and using the palms of your hands, stretch and roll it until it fits into the pan. Stretch all the rolls in the same way and place them next to each other in the pan.
- Cover with a cotton cloth and let puff for another 30 – 40 minutes.
- Mix a few tablespoos of milk with a spoonful of honey and brush the surface of the rolls. Bake in a preheated static oven at 180°C for 15 – 20 minutes. Remove from the oven and brush while still hot with more honey. Let cool completely before serving.
Store covered at room temperature.
lot of love. B.
p.s. If you like this recipe, perhaps you might also be interested in my Fluffy chocolate and milk rolls (photo below) or Soft brioche buns filled with vanilla custard cream (photo below).