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Golden pull-apart dinner rolls in a baking pan
Andre Lewis

Soft Steakhouse-Style Rolls

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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 1 cup whole milk warmed to 105°F
  • 2 1/4 tsp active dry yeast
  • 1/4 cup granulated sugar divided
  • 1 large egg room temperature
  • 5 tbsp unsalted butter melted and divided
  • 1 tsp kosher salt
  • 3 1/4 cups all-purpose flour plus 2 tbsp if needed

Method
 

  1. Stir the warm milk, yeast and 1 tablespoon sugar together in a large bowl, then wait 5 to 8 minutes until a foamy cap forms.
  2. Whisk in the remaining sugar, egg, 3 tablespoons melted butter and salt until evenly combined.
  3. Add 3 cups flour and stir into a shaggy dough, then knead on a lightly floured surface for 7 to 9 minutes until smooth, elastic and slightly tacky.
  4. Work in up to 1/4 cup remaining flour only if the dough sticks heavily to your hands; keep it softer than sandwich-bread dough.
  5. Place the dough in a lightly buttered bowl, cover and let it rise in a warm spot for 60 to 75 minutes until doubled.
  6. Press out the gas, roll the dough into a 12-by-8-inch rectangle and cut it into 12 equal rectangles.
  7. Arrange the pieces barely touching in a buttered 9-by-13-inch pan, cover and rise for 30 to 40 minutes until puffy and joined at the edges.
  8. Bake at 350°F for 16 to 18 minutes until the tops are evenly golden and the center rolls sound hollow when tapped.
  9. Brush the hot rolls with the remaining 2 tablespoons melted butter and cool for 10 minutes before pulling them apart.