Pull-up Party Rolls

There’s nothing like a pull-up part roll on the holiday table and this is my favorite recipe. They’re soft and squishy, kind of like parker house rolls, and they are so good warm straight from the oven.

Why You’ll Love This

There’s nothing like a pull-up part roll on the holiday table and this is my favorite recipe. They’re soft and squishy, kind of like parker house rolls, and they are so good warm straight from the oven.

Ingredients

• 550 grams bread flour
• 15 grams kosher salt
• 25 grams sugar
• 8 grams of instant yeast
• a scant cup of buttermilk or 235 grams
• a scant cup of boiling water or 235 grams
• four tablespoons of melted butter
• two tablespoons of melted butter
• flaky sea salt

Instructions

1. Whisk together 550 grams bread flour, 15 grams kosher salt, 25 grams sugar, and 8 grams of instant yeast.
2. Combining the boiling water with a cold buttermilk and letting the mixture stand for 10 minutes will create a mixture that is perfectly lukewarm that will not kill the yeast.
3. After 10 minutes whisk the two together.
4. Add it to your dry ingredients along with four tablespoons of melted butter.
5. Using a spatula mix until all the flour is absorbed and you have a wet sticky dough ball.
6. Cover the bowl and let rise in a warm spot for roughly two hours or until the dough has doubled in volume.
7. Sprinkle the surface of the dough with flour then turn out onto a work surface.
8. Divide the dough into roughly 12 equal portions.
9. Using flour as needed, ball up each portion.
10. Transfer the portions to a buttered 9 by 13 inch pan.
11. From here you can either let the rolls continue to rise at room temperature or you can cover the pan or tuck it into a large airtight bag and transfer to the fridge overnight.
12. Remove the rolls from the fridge roughly an hour before you plan on baking them.
13. Let the rolls rise at room temperature until they have puffed to fill the pan.
14. If you see any large air bubbles you can pop them and repair them to prevent them from burning in the oven.
15. Transfer to a 400 degree oven and bake for 20 to 25 minutes then brush with two tablespoons of melted butter and sprinkle with flaky sea salt.
16. Let cool briefly in the pan before serving.

Cooking Tips

• There are volume measurements given in the recipe but ideally you’re using a scale to measure.
• The mixture might look slightly curdled which is fine.
• I like to use a scale to make sure each portion weighs exactly the same each should weigh roughly 90 to 92 grams.

Serving Suggestions

These rolls are irresistible when served warm with more softened butter on the side.

And that’s it. These rolls are irresistible when served warm with more softened butter on the side. As always I hope you love them.