When I was in high school, our wonderful German cooks prepared these nearly every Friday in the cafeteria. We were required to have a “grade A” lunch, which merely meant that it had to be nutritionally balanced. When we didn’t, we had to pay an extra 5 cents penalty. That’s right! But guess what? Nobody cared about the expense when there were hot pull-apart yeast rolls. It was worth it. In fact, many of the upper classmen went for seconds and thirds. They were that scrumptious.
I give Kelsey Nixon of the Food channel the first of kudos! I cut back on the flour and tweaked it slightly, but otherwise, it’s nearly the same. It’s easy! Let’s get on with it:
Homemade Pull-apart Rolls
3 packets (rapid rise) active dry yeast
1 3/4 cups warm water
1/2 cup honey
In an 8 cup measuring cup, combine the yeast, and warm water (not hot) and the honey and stir. Let it activate for 5 minutes until a foamy head develops..
Add 1/2 cup melted butter, 2 teaspoons salt, and eggs, one at a time. Put mixture in a LARGE BOWL. Slowly add the flour, one cup at a time until fully incorporated and the dough becomes amass. Remove onto the counter and knead just long enough till it is smooth and elastic. Dust in more flour if it is too sticky.
Cut the dough mass into FOUR portions. From each portion, form rolls in the size of a large golf ball rolling from the palm of your hands, placing each into the iron skillet or cookie sheet without them fully touching. Cover with a damp towel or foil for about 30- 35minutes.
Bake the first 15 minutes on 400° then lower to 375° for about 12 minutes or until the tops are golden brown. Remove from the oven, and let cool for about 5 minutes. Using a butter knife, cut carefully around the edge to loosen. With an oven mitten under the skillet and a large serving plate over the top, turn over to remove entire loaf then back upright onto another plate. Mix remaining butter with the milk, and generously paint each one till you see a gloss! Wait about 5 minutes till steam releases. SPRINKLE with a little KOSHER or PINK salt. Enjoy!
For Kelsey's take, click this link: