Pull-Apart Dinner Rolls
These are lovely soft rolls with the perfect touch of sweetness, delicious for dinner or great for sandwiches.
Pull-Apart Dinner Rolls
Rated 4.1 stars by 41 users
Servings
20 small dinner rolls or 12 sandwich rolls
These are lovely soft rolls with the perfect touch of sweetness, delicious for dinner or great for sandwiches.
Ingredients
¼ cup olive oil
- 2 eggs, large, at room temperature
- Warm water, as per directions
-
1 (19 oz) bag or 3½ cups (525 g) Pamela’s Bread Mix
- 1 (7g) package or 2¼ teaspoons active dry yeast
Directions
Spray 9 x 13-inch pan with nonstick cooking spray, line it with parchment paper, and spray again. Set aside.
Pour ¼ cup oil into a 2-cup measuring cup, add the eggs, and fill with warm water up to the 2-cup line.
Put Bread Mix and yeast into the bowl of a stand mixer with paddle attachment. Add oil mixture and beat for 3 minutes on medium-high.
To make small rolls, use a 2-inch ice cream scoop, or spoon in 3 tablespoons of dough for each roll. Put 20 rolls in the pan, 4 across the short side and 5 down the long side.
To make large rolls, use a 2½-inch ice cream scoop or 1/3 cup measuring cup to scoop dough. Evenly space 12 rolls in pan, 3 across the short side and 4 down the long side.
Spray rolls with nonstick cooking spray, cover, and let rise for an hour in a warm, draft-free spot. Preheat oven to 375° with rack in the center while rolls are at the end of their rising time.
Bake for 25 to 35 minutes until golden brown, depending on size of roll.
Recipe Note
If using 19-ounce bag of Bread Mix, yeast package is included.
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