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Favorite Pull-Apart Rolls

 Favorite Pull-Apart Rolls
I've been using this recipe for soft pull-apart rolls for over 20 years and have yet to tire of it. This easy-to-make recipe yields wonderful results. —Gay Nell Nicholas, Henderson, Texas
32 ServingsPrep: 30 min. + rising Bake: 20 min.

Ingredients

  • 3/4 cup shortening
  • 3/4 cup sugar
  • 1 cup boiling water
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 2 eggs
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 6 to 7 cups all-purpose flour

Directions

  • In a bowl, cream shortening and sugar. Add boiling water; mix well.
  • Cool to 110° to 115°. Dissolve yeast in warm water. Add
  • yeast mixture and eggs to creamed mixture; mix well. Add salt,
  • baking powder, baking soda and 5 cups flour; beat until smooth. Stir
  • in enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Do not let rise. Divide into 32 pieces; shape each into
  • a ball. Place in two greased 9-in. round baking pans. Cover and let
  • rise in a warm place until doubled, about 1-1/2 hours.
  • Bake at 400° for 18-22 minutes or until golden brown. Remove from
  • pans to wire racks. Yield: 32 rolls.

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Favorite Pull-Apart Rolls (continued)

Nutritional Facts: 1 serving (1 each) equals 150 calories, 5 g fat (1 g saturated fat), 13 mg cholesterol, 110 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein.