These buttery pull-apart rolls bake up crispy on the outside, tender on the inside, and, yes, light as a feather through and through.
I’m nuts about pull-apart rolls. (Actually, I love just about any kind of rolls.) The One, on the other hand, isn’t a big bread fan. When he was a kid it was used as a way of filling bellies when there wasn’t a lot to eat. So I held out little hope that would be even remotely interested in these pull-apart rolls. But when I took them out of the oven, their smell lured him into the kitchen like one of those big aroma fingers from the old Looney Tunes cartoons. These rolls have a thin, crisp crust and sweet, fluffy insides. They’re great with butter and honey or homemade jam. This recipe was contributed by Sandy and Jack Wallace and Maureen Knapp of the International Dutch Oven Society. Originally published March 26, 2012.–David Leite
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
IngredientsEmail Grocery List
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.
The idea of being able to bake over a fire is an appealing one, but don’t let the lack of camping skills prevent you from baking up a batch of these tender, airy pillows of dough. My home oven served just as well, and produced exactly what the recipe promises—feather-light rolls. The dough is a soft, slightly sticky one to work with, and I had to resist adding too much flour. The dough becomes less tacky when forming the rolls, so don’t be afraid of being firm with it. Once they’re baked, the rolls spring up to double their original size; I highly recommend serving them straight from the pot, as the buttery crunch of the crust adds immensely to the appeal of these rolls.
These rolls actually were feather light. And quite delicious. Since they were rolled in all that butter, they could be simply pulled apart and devoured without any additional fuss. Clearly, whacking dough a few times is not a substitute for kneading. Didn’t quite get that.
The Dutch oven seemed weird at first. I did manage to fit all the buttery balls of dough into one layer, but maybe you couldn’t in a smaller pot. When they rose the second time, I was sure they’d be too squished to form shapely rolls, but they looked ok. So I baked these in the oven at 350, covered. Then took the cover off the last 10 minutes or so, since they weren’t browning on top. They rose nearly three inches high and formed a beautiful loaf. It looked like a giant flower. The loaf turned out easily. Again, all that butter. The hardest part was waiting for them to cool a little before we pulled them apart. These tall, skinny rolls were light, yet rich. Definitely worth the effort of working through this recipe.
These rolls are a breeze to put together, mixed all in one bowl, and the recipe is easy to follow. The rolls came out perfectly, even though I don’t own a Dutch oven. I placed rolls in an 9 x 11 1/2-inch stainless steel pan with the melted butter in it, covered them with tinfoil and baked in a 350 degree oven. The rolls came out perfect, light and fluffy with a delightful crunchy-crisp crust on the bottom. I would make these anytime I needed a homemade roll and wanted to impress my guests, and fool them into thinking I can bake!