Homemade Pull-Apart Rolls

                                           

            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 simply 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-a-part 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 and easy! Let’s get on with it:

 Homemade Pull-Apart-Rolls

3 packets (rapid rise) active dry yeast 
1 3/4 cups warm milk or plain yogurt


1/4 cup honey (sugar's okay or half of each)

1/2 cup melted butter, plus more for brushing after they're baked

1 teaspoon sea salt,( a shake BEFORE the rising time.)

2 large eggs, beaten

4 to 5 cups unbleached bread flour-- enough to make it maliable, but not dry)

(1/4 cup milk on hand if dough gets dry)

a greased iron skillet or cookie sheet

How to:

Preheat the oven to 400°. 
In an 8 cup measuring cup, combine the yeast, warm milk, (not hot), the honey and stir with a fork. Cover and let it activate for 10 minutes or until a foamy head develops.
Add 1/2 cup melted butter, the salt and eggs, one at a time. Pour mixture in a LARGE BOWL. Slowly add the flour, one cup at a time until fully incorporated and the dough becomes amass. Remove onto a dusted counter and knead just long enough till it is smooth and elastic. Dust in more flour if too sticky.

With a wide bladed knife or counter scraper, cut dough mass into FOUR portions. From each portion, form rolls in the size of a large golf ball by rolling in the palm of your hands then placing each into the lightly greased iron skillet or cookie sheet without them fully touching. Cover with a damp towel or foil for about 30-35 minutes.

Bake the first 15 minutes on 400° then lower to 375° for about 8 minutes or until the tops are golden brown.  Carefully remove hot pan from the oven, and let cool for at least 10 minutes. If a skillet, use a butter knife and carefully cut 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 uprght onto another plate. (*You can skip that method if using a cookie sheet*)

Mix remaining butter with the milk, and generously paint each one till glossy.

Wait about 5 minutes till steam releases. SPRINKLE with a little KOSHER or PINK salt.   Now enjoy the warm fluffy soft rolls with Irish butter or to dabble in a dinner gravy!

For storing and moistness, it's best to place in plastic bags before they fully cool.

*TIP:

You can use a stand up mixer, food processor, or just your hands.

 (I've done both, and they turned out equally fine! Hands say looooooooooooove!)

For Kelsey's take, click this link: http://www.cookingchanneltv.com/recipes/kelsey-nixon/rapid-rolls.html

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