When I originally found this dinner roll recipe, they were called "Pull-Apart Buns". I trusted that title so much, I went ahead and wrote it on my recipe card. After my first attempt at making these rolls, I was slightly disappointed to find that none of the rolls needed to be pulled apart because they all just kind of kept to themselves.
Since it was my first try (and I kind of rushed through the whole dough rising process), I decided that on my next attempt I would work a little harder to get these rolls to show some love to one another. But, once again, they came out of the oven having nothing to do with one another.
I will say that by my third and fourth attempt at making these rolls, they have started to warm up to one another. About 50% of them require to be "pulled apart"....but nothing like those Sister Schubert rolls that just seem like they can't get enough of each other.
So, I've changed the name to "Keep to Yo'self" rolls for two reasons. The first reason being because I cannot, despite my best efforts, get those rolls to come out like the picture (UPDATE: Nailed it!). You're still not going to want to share them with anybody. This leads me to my second reason for the new name: you'll want to keep them all to yo'self (I just can't say yourself when I say the name...and I will not apologize for that).
Without further adieux, let's get some buns ready for the oven!
Keep to Yo'Self Dinner Rolls
Yields 16 buns
You will need:
2 tsp instant dry yeast
2/3 cup lukewarm water
1/2 cup lukewarm milk
3 1/2 cups unbleached all-purpose flour
3 Tbsp nonfat dry milk
2 tbsp sugar
1 1/2 tsp salt
1/4 cup butter, softened
melted butter for brushing on top
Add sugar and yeast into the lukewarm water and milk and cover with a tea towel. Let sit for about 5 minutes until it gets foamy on the top.
While waiting on the yeast, combine the milk, flour, dry milk, salt and softened butter (not the melted butter) in a large bowl. Then add the yeast and stir until you have a soft, smooth dough. You might have to add flour every now and then to get it smooth.
Set dough in an oiled bowl, cover with a tea towel and let rise for about an hour or until it's doubled in bulk. Gently deflate the dough by knocking down with hands. Transfer the dough to a lightly floured surface.
Divide the dough into 16 equal pieces and round them into a smooth ball. Place into a greased 9x13 baking dish.
Cover and let rise for another hour.
Bake for 20-25 minutes at 350F. Brush with melted butter.
Oh, and if you happen to burn a batch....
...You're not alone!
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