These buttery pull-apart rolls bake up crispy on the outside, tender on the inside, and, yes, light as a feather through and through.
LC Light as a Feather... Note
These buttery pull-apart rolls are feather light. Paranormally airy, even. So much so that they practically levitate on their own, which takes us straight back to that loony levitation game we played at the pajama parties of our childhood. “Light as a feather, stiff as a board. Light as a feather, stiff as a….” Oops. Sorry. Anyways, we think you’ll have no trouble lifting each of these pull-apart rolls with just two fingers. No chanting or paranormal activity required.
Buttery Pull-Apart Rolls
- Quick Glance
- 20 M
- 2 H
- 24 Rolls
To make the pull-apart rolls, combine the yeast, milk, sugar, oil, and eggs in a large bowl, stirring well. Add 2 1/2 cups flour and stir well for 1 minute. While stirring, slowly add the salt. Add the remaining 1 cup flour, a little at a time, or as much of it as needed, to create a soft dough.
Turn the dough onto a lightly floured surface and knead for 5 minutes or strongly whack the dough with a large spoon 30 times. [Editor’s Note: Yes, you read correctly. It works!] Shape the dough into a round and place it in a large bowl. (Avoid stainless steel or sheet metal bowls, as both can have a negative reaction with the yeast.) Cover the bowl with a clean cloth and place it in a warm, but not hot, spot. Let rise until doubled in bulk. The warmer your kitchen, the faster your dough will double—figure 20 to 30 minutes at 75°F (18°C).
While the dough is rising, melt the butter in a warm 12-inch cast-iron Dutch oven or a similarly sized pot with a lid. Remove from the heat and tilt the pot so the butter covers the bottom and about halfway up the sides. The excess butter will pool in the bottom of the pan. This is okay. In fact, it’s more than okay, it’s desirable.
After the dough has risen, place it on a clean, flat, lightly buttered work surface and shape the dough into a round ball. Pinch off a 1 1⁄2- to 2-inch (4- to 5-cm) portion of dough, roll the dough between your palms to round it, then pinch and smooth it to seal the seam. Plonk the dough ball into the prepared Dutch oven and roll it around in the butter to coat it on all sides. Place the buttery dough ball, seam side down, in the Dutch oven with its nice rounded top facing upwards. Repeat with the remaining dough, arranging the rolls so they touch one another.
Cover the Dutch oven with a clean cloth or its lid and place it in a warm, but not hot, spot. Allow the rolls to rise until almost doubled. Again, depending on the temperature, this will take 20 to 40 minutes. Watch the dough carefully!
Preheat the oven to 350°F (176°C). Slide the rolls into the oven and bake, covered with a lid or tinfoil, for 20 or so minutes. Then uncover and bake until puffed and lightly browned, 10 to 15 more minutes. (Keep in mind, every time you lift the lid to check on your rolls, you need to add 5 more minutes of cooking time.) Be patient and trust your nose, knowing when you can smell yeasty bread, the rolls are about 5 minutes away from being done. And when you smell baked bread, the rolls are done.
Remove the rolls from the oven. Thanks to the exceptionally generous amount of butter in the pot, the rolls should be easy to lift, slide, or plop onto a plate or platter. They can also be brought to the table in the Dutch oven, although if you leave the rolls in the vessel, its residual heat will cause the bottoms and sides of the rolls to get a little crunchy. (If you’re really keen on serving the rolls out of your spiffy cast-iron Dutch oven, dump the rolls out on a wire rack to cool for a few minutes, then return them to your Dutch oven when it comes time to serve them.) We like them best when they’re still warm, but they’re lovely at room temperature, too.
Campfire Cooking Variation
If you’re baking these rolls outdoors over a campfire, arrange 8 hot coals in a ring underneath the Dutch oven and place hot 16 coals on the lid, keeping in mind that your target temperature inside the Dutch oven is 325°F to 350°F (163°C to 176°C). It may take 25 to 40 minutes to reach this temperature.
Recipe Testers' Reviews
This is a second time I have made this kind of recipe in my Dutch oven. It’s easy enough to do and I can see why this would be a good camping recipe. My son loved them, but my husband said they needed a bit more salt.
This is a really soft dough, so I had to use more flour to be able to handle it. They rose really high and I loved the crusty taste they got from the butter. The crust was my favorite part of this roll.
These rolls were delicious and super easy…no kneading, I just whacked the dough with a spoon as specified in the recipe and it worked! The rolls develop a glorious, buttery crust where it contacts the Dutch oven. I have many Lodge pieces, but the camp oven is next on my list so I used a regular enameled Dutch oven, which worked great. The next day I sliced the leftovers like a loaf of bread and it made awesome birds in a nest for brunch. One small tip: double the salt. The sweetness of the milk and the butter call for a better balance.