Soft Pull-Apart Rolls with Gruyère Butter
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These soft pull-apart dinner rolls use tangzhong for long-lasting fluffiness. Finished with melted butter, Gruyère, and fresh herbs, they are perfect for holiday feasts, cozy Sunday dinners, or anytime you want to serve something that makes people say, “Wow, you really made these?”
Now, true to typical Christine fashion, I used some freshly milled flour in these. However it’s not 100% freshly milled flour, I did about half and half. Mainly because I wanted to nutritional benefit while still getting that super soft fluffy holiday dinner roll feel. You don’t HAVE to use freshly milled flour, if you choose to use only all purpose, that works just fine too! I understand not everyone has a home mill, but I sure do love mine.
What Is Tangzhong and Why Use It?
If you’ve ever wondered how bakeries get their bread rolls so light, fluffy, and soft for days, this is the secret. We’re using a simple Japanese technique called tangzhong, and it’s truly a game changer. Tangzhong is a quick cooked paste of flour and water (or milk) that helps the dough retain moisture. It’s like giving your bread a hydration boost before it even starts rising. The result? Rolls that stay pillowy soft and tender long after baking, without getting dense or dry. It also helps the dough rise higher and have a slightly chewy texture, so trust me, it’s worth the extra 5 minutes.
How I Make It
Start by making the tangzhong. Just heat flour and water in a saucepan, whisking until it turns into a smooth paste. This part happens fast, so don’t walk away. I’ve learned that the hard way. Spread it onto a plate to cool while you prep your dough.
Next, add your warmed milk, sugar, and yeast to a mixing bowl and let it bloom. I like to combine all-purpose flour with freshly milled wheat flour because adds some freshness and nutritional benefits that you don’t get from all purpose flour. Add the tangzhong, eggs, flour, and salt to the bowl and start mixing (I use this stand mixer , it makes the kneading so much easier).
Knead the dough for several minutes before adding softened butter in small chunks. This helps build structure in the dough first, and makes the texture softer once the butter goes in. Add the butter while mixing on medium speed, and knead for 15 minutes until it looks silky smooth and stretchy.
Once you get this dough mixed, even if your dealing with total holiday chaos in the kitchen, somehow it still works out, which goes to show how forgiving this dough really is. After kneading the dough for 15 minutes, transfer it to an oiled bowl and cover it with a plate. This would be a good time to reward yourself with some fresh coffee from Trade (thanks trade for sponsoring my latest video!! Love them!).
After the first rise, shape the dough into rolls and snug them close together in a parchment-lined casserole dish. They’ll rise again, then bake until golden. In the last few minutes, brush them generously with melted butter and top with Gruyère and herbs. The smell alone is reason enough to make these.
How to Shape Your Rolls
I go over tgis in my video, but as a quick recap, this is the best way to shape these rolls. After leting teh dogh balls rest for 15 minutes, use a roller to roll them out into an oval shape. Fold the bottom piece halfway up, fold the top piece down to meet the bottom, flip it over, flow it flat again with the roller, fil it over, roll it up, the stretch the side down to meet each other to form a ball. I know this sounds confusing, so just watch the video ; ) Here are some photo examples:
Tips
- Use tangzhong to keep the rolls softer longer
- Slow the rise by refrigerating shaped rolls if needed
- Grate your own Gruyère for the best melt
- Brush with salted melted butter for added flavor
- Leftover rolls are perfect for turkey sliders the next day
- Best baked in these 9×9 square or 8×8 square baking pans.
- These would go perfectly with my Chicken and Mushroom Soup on a cold day
Make Ahead Suggestions
- Let the dough rise in the fridge overnight before shaping
- Shape rolls, cover, and refrigerate up to 24 hours before baking
- Freeze fully baked rolls, then thaw and reheat covered in the oven
- Bake just before dinner and brush with butter to revive extra-soft texture
Soft Pull-Apart Rolls with Gruyère Butter
Ingredients
Notes
Method
- Make tangzhong by heating flour and water over medium heat until thick. Spread on a plate to cool.
- In a mixer bowl, combine warm milk, sugar, and yeast. Let sit 5 to 10 minutes.
- Add eggs, tangzhong, flour, and salt. Mix until combined.
- Knead 5 to 10 minutes, then slowly add butter and knead 10 to 15 more minutes until smooth.
- Let dough rise in a greased bowl for 1 hour.
- Divide into 18 balls and cover with a towel and let rest for 15 minutes. see note.
- Now shape the rolls into tight dough balls by rolling it out into an oval, folding up the bottom half way, folding down the top to meet the bottom, flip it over, roll it flat, flip it over so the seam is facing up now, and roll it up like cinnamon rolls, then take each end and meet them together to make a tight dough ball. See video and blog post for visual examples. Arrange in two parchment-lined 9 x 9 or 8 x 8 baking pans.
- Cover and rise 45 minutes (or refrigerate overnight).
- Bake at 350°F for 20 to 25 minutes until golden.
- Brush with butter and sprinkle Gruyère and herbs for the last 5 minutes of baking.
Hey quick question… I prefer to use only fresh milled flour but I thought maybe I would this once use store bought flour. My question is would bread flour be an okay substitute for all purpose. I know it has more protein but would it yield good results?
Thanks so much for any feedback. It is pure joy to watch the things you make and how much your family means to you.
Lisa