Buttery Pull-Apart Dinner Rolls

🥘 Ingredients

• active dry yeast
  1 packet
• bread flour
  2.25 cups, 3 tbsp
• eggs
  4 large
• flaky
• garlic cloves
  2 small
• granulated sugar
  1 tbsp
• kosher salt
  1.5 tsp
• unsalted butter
  20 tbsp
• vegetable
• water
  1/4 cup
• whole milk
  3/4 cup

🍳 Cookware

• medium bowl
• small saucepan
• stand mixer
• 13x9-inch baking dish
• dough hook
• large bowl
• wire rack

1. 1

   Place 5 tbsp of unsalted butter in a medium bowl . Cook the remaining 5 tbsp of unsalted butter in a small saucepan over medium heat, swirling often, until butter foams and turns golden brown, about ⏱️ 5 minutes .

   unsalted butter: 10 tbsp, unsalted butter: 10 tbsp
2. 2

   Remove from heat and stir in finely grated garlic cloves . Scrape browned butter and toasted milk solids into the bowl with the raw butter pieces. Let sit until butter solidifies to room temperature, ⏱️ 15 to 20%minutes .

   garlic cloves: 2 small
3. 3

   Whisk whole milk , bread flour , and water in the saucepan until smooth. Cook over medium heat, whisking constantly, until it becomes a stiff paste (tangzhong), about ⏱️ 2 minutes . Scrape into the bowl of a stand mixer .

   whole milk: 1/4 cup, bread flour: 3 tbsp, water: 1/4 cup
4. 4

   Warm the remaining whole milk in the saucepan over low heat until warm to touch. Remove from heat, whisk in active dry yeast (2.5 tsp), and let sit until foamy, ⏱️ 5 minutes .

   whole milk: 1/2 cup, active dry yeast: 1 packet
5. 5

   Brush a 13x9-inch baking dish with 2 tbsp of the prepared garlic butter. Set aside another 2 tbsp for post-bake brushing.
6. 6

   Add yeast mixture, granulated sugar , 1 of the eggs , and bread flour to the mixer bowl. Using the dough hook , mix on low speed until a shaggy dough forms. Add kosher salt , increase to medium, and mix for ⏱️ 3 minutes .

   granulated sugar: 1 tbsp, eggs: 2 large, bread flour: 2.25 cups, kosher salt: 1.5 tsp
7. 7

   Reduce speed to low and add remaining garlic butter 1 tbsp at a time until incorporated. Increase speed to medium and knead until soft, supple, and elastic, ⏱️ 8 to 10%minutes .
8. 8

   Form dough into a ball and place in a lightly oiled large bowl with a little vegetable oil. Cover with plastic wrap and let rise until doubled in size, ⏱️ 45 to 60%minutes .

   vegetable
9. 9

   Punch down dough and divide into 15 equal portions ( ⏱️ timer .5 oz each). Roll and cup each piece into a smooth, taut ball with no seams. Arrange in prepared baking dish in a 5x3 grid. Cover loosely and let rise until puffy and touching, ⏱️ 35 to 45%minutes .
10. 10

    Preheat oven to 375°F (190°C). Beat the remaining 1 of the eggs in a small bowl and gently brush over tops of rolls. Sprinkle with flaky sea salt.

    eggs: 2 large, flaky
11. 11

    Bake until deep golden brown, ⏱️ 20 to 25%minutes . Transfer to a wire rack and brush immediately with the reserved 2 tbsp garlic butter. Cool in pan for ⏱️ 10 minutes before serving warm.