Pull-Apart Rolls

My personal foodie focus this year is rolls. My sons love them and they are great with most Sunday dinners. This was a beautiful dough to work with and very tasty!

The boys asked me to keep it in the rotation:@)

This batch was a tad over-proofed (rose a bit too much). 

My tip: Sometimes keeping an eye on the dough is a better idea then setting a timer...

I used a rolling pin and pizza cutter to cut them out. 

My ultimate goal is to find a recipe where the dough can be frozen 

while still producing amazing, fluffy rolls!

Any and all suggestions are welcome:@)

Pull-Apart Rolls-from Elsa Cooks

2 1/4 tsp yeast

1 C warm water

pinch of sugar

1/4 C melted butter, plus more to brush tops with

2 C plus 1 1/2 C bread flour-I used A/P

2 Tblsp sugar

1 tsp salt

optional flavors: 1/2 tsp oregano, 1/2 tsp thyme, 1/4 tsp dill

1. In mixer bowl combine yeast, water and pinch of sugar, leave for a couple minutes to activate.
2. Attach dough hook and add butter, 2 C flour, 2 Tblsp of sugar, and any herb you are using. 
3. Mix on 2 and once it starts to come together add remaining flour in 1/2 C increments, you might need less, maybe more-just watch until it begins to come together. Let knead for several minutes.
4. Once done cover with plastic or towel (I use a plate) and let rise in a warm place an hour or until double. 
5. Roll out into a circle on lightly floured surface. cut into six even pieces, then cut each wedge into six more pieces-a total of 36.
6. Shape each piece into a ball and add three to each space of a greased muffin pan-I used Bakers Joy.
7. Cover and let rise for 1 hour or until double in size-I suggest watching the size... 
8. Brush with melted butter and bake at 400 for 15-20 minutes.
9. Remove from pan and cool on wire rack.

Eat well and have a happy day:@)

I'm Joining:
Tutorials, Tips and Tidbits
Full Plate Thursday