Soft Pull-Apart Yeast Dinner Rolls

What you need

• 360 ml (1 1/2 cups) whole milk
• 1 tbsp active dry yeast
• 50 g (1/4 cup) sugar
• 60 g (4 tbsp) unsalted butter, melted and slightly cooled, plus extra for the bowl and dish
• 1 1/4 tsp fine salt
• 500 g (4 cups) all-purpose flour, plus a little for dusting
• 1 egg, for glazing
• 15 g (1 tbsp) unsalted butter, melted, for brushing

Method

Restated from the original video

1. 1

   Warm the milk to about 43 °C (110 °F), comfortably warm to a fingertip. Pour it into a large bowl and whisk in 1 tbsp of the sugar.

2. 2

   Sprinkle the yeast over the milk and leave it until foamy, 5-10 min.

3. 3

   Whisk in the 60 g melted butter, the rest of the sugar and the salt.

4. 4

   Add the flour a large spoonful at a time, stirring, until a soft dough forms that feels tacky but does not stick to a dry fingertip. Hold back the last few spoonfuls if it already feels right.

5. 5

   Knead until smooth and elastic, about 10 min by hand or 5 min with a dough hook.

6. 6

   Put the dough in a lightly buttered bowl, cover and leave in a warm place until doubled, 1-1.5 hours.

7. 7

   Butter a 23 x 33 cm (9 x 13 in) baking dish. Punch the dough down, turn it onto a lightly floured counter and divide it into 12 equal pieces.

8. 8

   Shape each piece into a tight ball by tucking the edges underneath, then roll it under a cupped hand on the counter. Set the balls seam side down in the dish, slightly apart.

9. 9

   Cover and let rise until puffy and touching, 30-45 min. Meanwhile, preheat the oven to 190 °C (375 °F).

10. 10

    Whisk the egg and brush a thin coat over the tops.

11. 11

    Bake until the tops are deep golden, 20-25 min. A thermometer pushed into the center of a middle roll should read about 90 °C (190 °F).

12. 12

    Brush the hot rolls straight away with the 15 g melted butter. Cool in the dish for 10 min and serve warm.

Imported from natashaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.