Pull-Apart Dinner Rolls

Steps

• 1

  In a medium bowl, mix together water, 2 tbsp of the sugar and all the yeast. Whisk together until the yeast is dissolved.
• 2

  Let stand about 2-3 minutes, or until the yeast is foamy. Then, stir in 1 cup of the flour. Set aside.
• 3

  In the bowl of a stand mixer fixed with the dough hook attachment, combine melted butter and milk on low speed. Scrape in the yeast mixture, the rest of the sugar, 2 cups of the flour and salt.
• 4

  Turn mixer to medium-high speed, adding the remaining cup of flour 1/4 cup at a time until the dough starts to pull away from the sides of the bowl (stop adding flour once its done this, even if you still have some left).
• 5

  Pour dough into a lightly greased large bowl, cover and let rise until doubled, about 2 hours.
• 6

  Preheat the oven to 375°F. Take dough out of bowl and place on a lightly floured countertop. Using your fingers, push down dough into a rectangle, about 10 by 16 inches and about 1/2-inch to 3/4-inch tall.
• 7

  Using a bench scraper or pizza cutter, cut dough down the middle lengthwise. Then, cut each half of the dough crosswise into about 9-12 pieces each. The pieces will look like strips.
• 8

  Roll each end of the strip under itself so it almost looks like a cinnamon roll on its side. Keeping the roll upright, place a roll in the center of a round pizza stone or 14-inch cast iron skillet and continue to place rolls around the center roll, forming a large circle. Leave some space between each roll, but they must all just be touching each other. Allow to rest about 15-20 minutes, uncovered.
• 9

  Using about 1 tbsp butter, brush the tops of the rolls. Bake 15-20 minutes or until rolls are puffy and a golden brown. Remove from oven and let sit five minutes before serving warm. For a pull-apart effect, leave the circle together and place the whole thing on a round plate so guests can pull off the rolls.