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Pull-Apart Butter Roll Loaves
An egg-enriched yeasted dough gets rolled into thin sheets, slathered with softened butter, then stacked and cut before going into the pan — a technique that builds distinct, pull-apart layers as the rolls rise and bake. Four eggs and warm whole milk enrich the dough, and melted butter goes on twice: once into the mix, once brushed on after baking with a pinch of flaky sea salt. The loaves come out golden with a tender interior that tears apart along each buttered seam. Makes 16 rolls in three hours.
Equipment
- Stand Mixer
- Oven
- Loaf Pan
Ingredients
- 1⅓ cups warm whole milk (105°F to 110°F)
- 2 Tbsp. granulated sugar
- 2 (¼-oz.) pkg. active dry yeast (4½ tsp.)
- 6 cups all-purpose flour, divided, plus more for dusting
- ½ cup plus 2 Tbsp. unsalted butter, melted and divided
- 4 large eggs
- 1 Tbsp. kosher salt
- ½ cup unsalted butter, softened and divided
Instructions
- 1Whisk the warm milk, granulated sugar, and yeast in a small bowl. Let it sit at room temperature for about 5 minutes until foamy. This proves the yeast is active and ready to lift the dough.
- 2Pour the foamy yeast mixture and 2 cups of the all-purpose flour into the bowl of a stand mixer. Attach the paddle and mix on low speed for about 20 seconds until just incorporated.
- 3Add 1/2 cup of the melted butter and 1 cup of the flour. Keep the mixer running on low speed for 30 seconds to blend the ingredients.
- 4Leave the mixer on low speed and drop in the eggs one by one. Mix just enough to incorporate each egg before adding the next so you don't overwhelm the batter.
- 5Slowly mix in the kosher salt and the final 3 cups of flour. Continue beating on low speed for about 2 minutes until a soft and sticky dough comes together.
- 6Transfer the dough to a large bowl greased with cooking spray. Mist the top of the dough lightly with more spray, then seal the bowl tightly with plastic wrap.
- 7Set the bowl in a warm spot around 75°F for 45 minutes to 1 hour, allowing the dough to double in bulk.
- 8Turn the risen dough out onto a floured surface and form it into a round ball. Drape a clean kitchen towel over the dough and let it rest for 10 minutes. This brief rest relaxes the gluten, making the dough much easier to roll out.
- 9Cut the dough into two equal pieces. Take the first half and roll it out into a 20 by 12-inch rectangle about 1/4 inch thick.
- 10Smear 1/4 cup of the softened butter evenly across the surface of the rolled dough. Slice the dough into twenty smaller rectangles measuring 4 by 3 inches using a knife or a pizza cutter.
- 11Heat the oven to 350°F. Grease two 8.5 by 4.5-inch loaf pans with cooking spray. Prop up one end of a pan to tilt it, which makes stacking the dough much easier.
- 12Start at the lower end of the tilted pan and lay down one dough rectangle with the buttered side facing up. Stack the remaining rectangles against it, keeping all buttered sides facing the same direction.
- 13Roll, butter, cut, and stack the second half of the dough in the other prepared pan using the remaining 1/4 cup of softened butter. Drape plastic wrap loosely over both pans and let them rise in a warm area for about 30 minutes until doubled.
- 14Place both pans in the preheated oven and bake for about 40 minutes until the tops turn golden brown. Tent the loaves loosely with aluminum foil halfway through the baking time if they're getting too dark.
- 15Allow the bread to cool in the pans for 10 minutes. Turn the loaves out, brush the tops with the last 2 tablespoons of melted butter, and sprinkle with flaky sea salt and fresh rosemary.
Notes
- Storage: Keep the baked loaves in an airtight container at room temperature for up to 3 days.
- Make ahead: You can prepare the dough through the first rise, then punch it down and refrigerate it overnight. Let it come to room temperature before rolling and shaping.
- Reheat: Warm individual slices in the microwave for 10-15 seconds, or wrap the whole loaf in foil and heat in a 300°F oven until warmed through.
- Tip: Make sure your milk is between 105°F and 110°F. If it's too hot, it'll kill the yeast; if it's too cold, the yeast won't activate.
Recipe Details
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