Buttermilk pull-apart rolls from Bread Toast Crumbs: Recipes for No-Knead Loaves & Meals to Savor Every Slice (page 63) by Alexandra Stafford

  • buttermilk
  • all-purpose flour
  • fleur de sel
  • instant yeast

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • julesamomof2 on July 21, 2021

    These did not turn out for me at all and I don't know why. I used brand new yeast and followed the directions to a T. I also have a new oven with a 'proof' setting (80') and used that too. My results were dense and the the dough was so sticky it didn't stay put in individual rolls and I ended up with one big mass. I am going to keep trying but will try another recipe.

  • meginyeg on April 04, 2021

    Really enjoyed these. Came together quickly and easily. Non fussy shaping. Will make again.

  • anya_sf on March 10, 2020

    I figured this recipe gave me license to not shape the rolls too perfectly. I refrigerated the shaped rolls overnight, then let them rise for an hour at cool room temperature. After 25 min in the oven, they still seemed a little pale, so I left them in for another minute, but didn't want to risk overbaking them, so I took them out. They probably could have used another minute or two. They were very soft and tender with an open crumb and almost spongy texture. We liked them, but they were definitely rustic. The flavor was buttery and needed the flaky salt sprinkled on top.

  • Cathyschuh on March 01, 2020

    I thought these were wonderful, nice texture, easy and delicious

  • stockholm28 on January 03, 2020

    I liked these, but mine did not look as good as Hirsheys. I made them as directed up through forming the dough balls. I then put them in a 9 inch pan and then into the fridge overnight. In the morning, I took the rolls out and left on the counter about 30 minutes before baking. I did like the butter and salt on top and thought they were best right out of oven. I did find them dense (like all the bread recipes in this book).

  • westminstr on January 02, 2020

    I didn't love these as much as everybody else (though I have to say my husband loved them!). It's also the case that a dinner roll isn't my favorite form of bread. And there were a couple of issues that could have contributed to my less than outstanding results. First, I didn't have an 8 inch pan so I ended up using a 9 inch pie plate, thinking that would provide roughly the same cubic area, but the shape suffered from the sloped sides. Second, I didn't intend to do this, but due to the timing of life I baked these several hours ahead and then reheated them - so we didn't get to enjoy at their just-baked best. Third, I used bread flour instead of AP flour which could have been a mistake. And finally, while I normally love the buttery crust on these breads, I didn't really love the melted butter brushed on top. I found it a bit greasy in both taste and texture. I think if I were to do dinner rolls again, I would go the Truman route and bake the regular bread in muffin tins.

  • stef on December 25, 2019

    This recipe comes together so easily. A really nice tender bun.

  • hirsheys on September 25, 2019

    Fantastic and easy!!! Especially good when warm. (I used bread flour and baked for the longer time, like I always do with this book...)

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