Instructions

  1. To make the dough: In a large bowl, combine all the ingredients and mix and knead — by hand or using a stand mixer — until the dough comes together in a smooth, elastic ball. This should take 5 to 7 minutes on low speed of a mixer and slightly longer by hand.

  2. Cover the dough and let it rise for 1 to 2 hours, or until it's puffy and close to double in size.

  3. Gently deflate the dough and divide it into six pieces; if you have a scale each piece should weigh between 80g and 85g. Shape the pieces into round balls and place them on a lightly greased or parchment-lined baking sheet or into a lightly greased 8” or 9” round pan (for pull-apart rolls). Cover the rolls and let them rise for about an hour, until noticeably puffy.

  4. Toward the end of the rising time, preheat the oven to 350°F.

  5. To top the rolls: Brush the rolls with about 1 tablespoon of the melted butter.

  6. Bake the rolls for 20 to 24 minutes, until golden. Remove them from the oven, and brush with the remaining melted butter. Cool them on a rack.

  7. Store leftover rolls, well wrapped, at room temperature for several days; freeze for longer storage.

Tips from our Bakers

  • This recipe was developed using King Arthur Baking Sugar Alternative. Using another sugar replacement or alternative, one with a different formulation, will yield different results. For best success, use the specific product called for: King Arthur Baking Sugar Alternative.