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Apple Cider Pull-Apart Rolls

Rich, buttery, and pillowy-soft, these Apple Cider Pull-Apart Rolls make a satisfying addition to any dinner spread. They're perfect for sliders, too! Makes 16 rolls.
Prep Time30 minutes
Cook Time15 minutes
Rising1 hour 50 minutes
Total Time2 hours 35 minutes
Course: Bread, Dinner
Keyword: dinner rolls, pull-apart rolls, savory snacks, yeasted breads, yeasted dough
Servings: 8

Ingredients

  • 2 tablespoons warm water (between 105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • pinch granulated sugar
  • 7 tablespoons butter divided, plus more for greasing the pan
  • 1/2 cup apple cider
  • 2 tablespoons maple syrup
  • 1 teaspoon kosher salt
  • 1 large egg
  • 2 1/4 to 2 1/2 cups unbleached all-purpose flour

Instructions

  • Add the water to the bowl of a standing electric mixer. Scatter yeast and a pinch of sugar over the top and mix to combine. Let sit until bubbly, about 5 minutes.
  • In the meantime, melt 4 tablespoons of the butter in a small sauce pan over low heat. Remove from heat and mix in apple cider, maple syrup, and salt. Add egg and whisk until well combined.
  • Add the butter-cider mixture to the bowl with the yeast. Add 1 cup of the flour and mix well to combine with a wooden spoon or the mixer's paddle attachment. Add additional flour, about 1/4 cup at a time until a sticky dough forms. Let the dough rest for 20 minutes.
  • Knead the dough with the mixer's dough hook until smooth, satiny, and slightly tacky, about 5 to 10 minutes.
  • Transfer the dough to a lightly greased bowl, turning to coat all sides. Cover with plastic wrap and let rise until doubled, about an hour.
  • Butter a 9-inch square cake pan and line it with parchment paper that extends up over the sides of the pan (these serve as handles for ease in removing the buns for serving). Grease the top surface of the parchment paper.
  • Turn the dough out on a lightly floured surface and divide it into 16 equal pieces. Using just enough flour to prevent sticking, shape the pieces into tight balls and set them in the prepared pan. Cover the pan with plastic wrap and let rise until the rolls are puffy, about 30 to 40 minutes.
  • While the rolls rise, preheat oven to 375° F. 
  • Bake the rolls until golden brown, about 12 to 15 minutes (internal temperature should be between 185 and 190° F). 
  • While the rolls bake, melt the remaining 3 tablespoons butter in a small saucepan. As soon as the rolls come out of the oven, use a small pastry brush to coat the tops and exposed edges with melted butter.
  • Let cool for about 10 minutes before removing from the pan. Serve warm.