Pull Apart Dinner Roll

This recipe uses Midtown Mix Bread Mix Two, be sure to check out the other recipes that use this base as well!

You provide:

Supplies & Equipment:

• Stand mixer fitted with dough paddle (not hook)

• 8” Oven safe skillet or pie pan

• Optional parchment paper that overhangs the sides of the baking pan

Ingredients:

• 1 1/3 cup warm water (110°F)

• 2 teaspoons lemon juice

• 2 whole eggs, plus one egg yolk

• 1/2 cup unsalted butter (1 stick), room temperature and cut into pieces

Preparation:

This dough will need a 1 hour rising step before baking at 375°F

Step 1:

Whisk together water, lemon juice and 1 egg and one yolk (remaining egg is saved for egg wash later) until smooth.

Step 2:

Add Midtown Mix Bread Mix Two to stand mixer and start mixer at low speed while adding liquid ingredients. Once incorporated (about 1 minute), add softened butter and increase speed to medium, mixing for about 5 minutes.

Step 3:

Split dough into about 8 even pieces and roll each piece with wet hands until round and smooth. Add dough balls to pie pan or skillet in a circle, with one in the middle. Cover and leave to rise for 1 hour.

Step 4:

Once dough has risen, whisk together remaining egg, 1 teaspoon of water and a pinch of salt. Brush wash onto tops of rolls with a pastry brush, or use clean fingers to evenly distribute over the rolls.

Step 5:

Bake at 375°F for 35-40 minutes until desired level of golden brown. Let cool for 10 minutes in pan before cooling on wire rack for at least 10 more minutes. Serve warm.

Tips and Ideas:

Rolls are best served warm, so plan to bake just before serving. Risen rolls can be stored for about 4-6 hours in the refrigerator if needed.

For vegan baking, use your favorite egg substitute for the baking, but use a dairy-free milk or aqua fava with a pinch of salt to replace the egg wash.