A batch of warm pull-apart dinner rolls will guarantee that "pass the bread basket" is a refrain around your table.
- 3 1⁄2cups all-purpose flour (more if needed)
- 1tablespoon dry yeast
- 3⁄4cup warm water
- 4 tablespoons sugar
- 1 cup warm milk
- 1⁄4 cup butter, melted and cooled slightly
- 2 tbsp milk pwdr
- 1teaspoon salt
- melted butter, for tops
- Grease 12 jumbo muffin tins.
- In a cup or bowl, combine yeast with 1 tbsp sugar in warm water; cover with plastic wrap, and sit for 10 minutes, or until the yeast is foamy.
- In the mixer bowl, mix in 3 cups flour, the remaining sugar, melted butter, warm milk, milk pwd and salt.
- Add in the yeast/sugar mix.With a kneader blade fitted on a heavy-duty mixer, knead and gradually add in the remaining flour, until a soft dough sticky is formed (do not add in too much flour, as the baked buns will have a heavy texture).
- Remove from the bowl and let rest on the counter for 10 minutes, covered.
- After 10 minutes, knead gently for about 30 seconds.
- Coat a glass or stainless steel bowl with oil.Transfer the dough to the bowl.Cover; and let rise in a warm area, for 1 hour, or until doubled in size.
- Punch down the dough.Remove from bowl then place the dough on the counter.
- Slice the dough evenly in half lengthwise down the middle, set one piece aside.
- Shape piece of dough into a chunky long rope using hands.
- Slice into 18 even pieces (don't worry if each piece of dough is not the exact same size).
- Shape into about 1-1/2-inch balls or a little more.
- Place 3 balls into each muffin tin.Repeat with remaining piece of dough and muffin tin.
- Cover the tins with a clean tea towel and allow to rise warm place for 30-40 minutes (rising time will depend on the temperature of your kitchen).
- Remove the tea towel; brush tops with melted butter.
- Bake at 180°C for 10-15 minutes, or until buns are a golden colour.