Icebox Pull-Apart Rolls
- 30m Prep Time
- 18m Cook Time
- 48m Ready In
These icebox pull-apart rolls are made with a yeasted dough that rises in the refrigerator, allowing you to prepare them in advance. They bake up golden and buttery, perfect for dinner or breakfast.
Ingredients
- 237 ml warm tap water
- 14.8 ml active dry yeast
- 44.4 ml unsalted butter melted, divided
- butter at room temperature for greasing
- all-purpose flour divided
- 118 ml whole milk
- 22.2 ml honey
- 2.46 ml kosher salt
- Vegetable oil spray
Nutrition (per serving, estimated)
Estimated based off 8 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 15.1 mg
- Iron: 0.53 mg
- Magnesium: 4.3 mg
- Phosphorus: 28.7 mg
- Potassium: 38.7 mg
- Zinc: 0.22 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 237 ml warm tap water
- 14.8 ml active dry yeast
- 118 ml whole milk
- 22.2 ml honey
- 2.46 ml kosher salt
- Vegetable oil spray
Prepare
- 44.4 ml unsalted butter, melted, divided
- butter, at room temperature for greasing
- all-purpose flour, divided
Let's Cook
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Step 1.
In the bowl of a stand mixer fitted with the dough hook (or in a large mixing bowl), whisk together 1 cup warm tap water (about 110°F) and 1 tablespoon active dry yeast. Let sit for about 5 minutes, until the mixture becomes foamy. Meanwhile, generously grease a 9-by-13-inch pan with softened butter and set aside.
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Step 2.
Add 2 cups of the all-purpose flour and ½ cup whole milk to the yeast mixture. Mix on low speed (or by hand with a wooden spoon) until blended, about 1 minute.
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Step 3.
Add another cup of flour, plus 2 tablespoons of the melted unsalted butter, 1½ tablespoons honey, and ½ teaspoon kosher salt. Mix on low speed until thoroughly combined. Continue mixing on low speed until the dough becomes elastic and cleans the sides of the bowl, adding more flour 1 tablespoon at a time as needed (up to ½ cup total). If working by hand, switch to hand-kneading when the dough becomes too difficult to stir.
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Step 4.
Increase the mixer speed to medium and knead for 5 minutes (or 6 minutes by hand). The dough will be sticky. Rub your hands with about 1 teaspoon of softened butter, then transfer the dough to a clean board, rubbing your hands over the dough and the board as you go to prevent sticking.
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Step 5.
Form the dough into a roughly 6-inch square, then cut into 12 pieces of roughly equal size. Working with one piece at a time, form it into a ball by folding the outer edges underneath on all sides and pinching the dough together on the bottom, so it looks smooth and roundish on top. Repeat with each piece, rubbing your palms with a bit of room-temperature butter before forming the next ball, so each piece of dough is a bit shiny.
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Step 6.
Arrange the balls smooth sides up in the prepared pan, spacing them evenly. Cover the pan with plastic wrap sprayed lightly with vegetable oil (the plastic should prevent air flow but shouldn't touch the rolls). Refrigerate for 8 to 10 hours, or until the rolls have about doubled in size and almost obscure the bottom of the pan. (Alternatively, let rise at room temperature, loosely covered, for 1 hour, or until doubled in size.)
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Step 7.
When ready to bake, preheat the oven to 400°F. Set the pan out at room temperature and remove the plastic. Bake the rolls on the middle rack for 15 to 18 minutes, or until puffed and golden. Brush with the remaining 1 tablespoon melted butter. Let cool for 5 minutes, then break apart and serve hot, or transfer to a rack to cool completely. Store any uneaten rolls at room temperature, wrapped in plastic, for up to 3 days.