I love pull-a-part rolls. There is just something so "homey" about them. These dinner rolls are easy to make, and delicious hot out of the oven, served with a good dollop of butter and a heaping helping of your favorite jam! If there are any rolls left over after dinner, then they store well in a plastic zip lock bag for a couple of days. The honey and molasses in them not only add a wonderful flavor, but these humectant sweeteners are also what help keep these rolls moist. You can even use these rolls for sliders, or for any hearty sandwich filling.
3 1/2 c. all purpose flour 1 Tbsp. molasses
2 1/2 tsp. dry yeast or 1 pkt. 1 Tbsp. honey
1 c. warm water [110 degrees F] 1/4 c. olive oil
1 tsp. salt
2 1/2 tsp. dry yeast or 1 pkt. 1 Tbsp. honey
1 c. warm water [110 degrees F] 1/4 c. olive oil
1 tsp. salt
Place all ingredients into the bowl of a stand mixer fitted with a dough hook, let stand 30 min. Knead ingredients on level 2, until it forms a ball about 5 min.
Remove the dough form the bowl and dough hook, and work into a ball. Coat the bowl
with oil, placing the dough inside the bowl, and rub oil on the dough ball - this helps prevent the dough from drying out and forming a skin.
Place plastic wrap over the bowl and a clean kitchen towel, and place the bowl in a draft free warm spot to rise and double in size. This could take anywhere from 30 min. to an hour.
When dough has doubled in size, plop the dough ball out onto a clean and lightly floured work surface, without working it too much, cut the dough ball into 12 equal pieces. I do this by cutting the ball in half, and then cutting the halves in half, making 4 pieces. These are then divide into thirds, giving you 12 pieces of relatively equal size. Roll the pieces into balls.
Grease a 10" cake pan or other round high sided pan-round pans provide even baking. With a square or rectangle pan, the corners will get more crisp, because they get more heat than the rest of the rolls. Place 8 rolls evenly placed around the edge, they won't be touching each other at this point, then place the remaining 4 rolls in the center, that is where I place the smaller rolls, if I haven't made them all the same size. Cover with a clean kitchen towel, and let rise a second time in a draft free warm area until the rolls are double in size, about 30 min. to an hour. Now, the rolls should all be toughing, with no spaces between them.
Bake at 375 degrees F. for 30 min. or until golden brown, remove from oven, and if desired, brush the tops of the rolls with butter for a more flavorful and soft crust, serve warm.
Remove the dough form the bowl and dough hook, and work into a ball. Coat the bowl
with oil, placing the dough inside the bowl, and rub oil on the dough ball - this helps prevent the dough from drying out and forming a skin.
Place plastic wrap over the bowl and a clean kitchen towel, and place the bowl in a draft free warm spot to rise and double in size. This could take anywhere from 30 min. to an hour.
When dough has doubled in size, plop the dough ball out onto a clean and lightly floured work surface, without working it too much, cut the dough ball into 12 equal pieces. I do this by cutting the ball in half, and then cutting the halves in half, making 4 pieces. These are then divide into thirds, giving you 12 pieces of relatively equal size. Roll the pieces into balls.
Grease a 10" cake pan or other round high sided pan-round pans provide even baking. With a square or rectangle pan, the corners will get more crisp, because they get more heat than the rest of the rolls. Place 8 rolls evenly placed around the edge, they won't be touching each other at this point, then place the remaining 4 rolls in the center, that is where I place the smaller rolls, if I haven't made them all the same size. Cover with a clean kitchen towel, and let rise a second time in a draft free warm area until the rolls are double in size, about 30 min. to an hour. Now, the rolls should all be toughing, with no spaces between them.
Bake at 375 degrees F. for 30 min. or until golden brown, remove from oven, and if desired, brush the tops of the rolls with butter for a more flavorful and soft crust, serve warm.