Pull-Apart Yeast Rolls

When I was in middle school, everyone was obligated to take a few weeks of home ec. I absolutely loved it at the time – a break from “real” classes to cook and sew? Totally up my alley! The more time that passes, though, the more I appreciate those classes. Not only did they teach me some great basics, they also gave me a small set of very good recipes.

I first made these rolls in my middle school home ec class. I’m not sure where it originally came from, but I still have the copy the teacher passed out in class. She called them 90-minute rolls, because they took 90 minutes (2 class periods) start to finish. I like them because they’re easy to whip up for dinner without a whole lot of planning ahead.

Because it was written for middle-schoolers, this recipe is pretty idiot-proof. If you’ve never tried working with yeast because you’re intimidated, this is a fantastic recipe to start off with.


Pull-Apart Yeast Rolls
Makes 12

2 to 2 1/2 cups flour, divided
2 T. sugar
1/2 t. slat
1 package dry yeast (or, 2 1/4 t.)
1/2 c. milk
1/4 c. water
2 T. butter

In a large mixing bowl, whisk together 3/4 c. flour, sugar, salt and yeast.

In a small saucepan, heat milk, water and butter until lukewarm.

Gradually add liquids to the dry ingredients and beat with an electric mixer on medium speed for 2 minutes.

Add 1/4 c. flour and beat on high speed for 2 more minutes.

Stir in enough additional flour to make a soft dough.

Knead on a floured surface for 2 to 3 minutes.

Divide the dough into 12 equal pics, shape into balls and place into a greased 8″ round pan.

Cover with a dish towel and set in a warm place to rise for 30 minutes.

Bake at 375F degrees for 20-25 minutes, untill nicely golden.

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