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Pull-Apart Rolls

Pull-Apart Rolls
Peppery, freshly grated Comté cheese and Caramelized Shallots team up for a flavor blowout in these hearty rolls. This method is a cinch. Throw these Pull-Apart Rolls on a platter, and watch everyone tear off their own piece of pillowy perfection.
Yield 24 rolls




  • 1 cup (240g) warm whole milk (105°F/41°C to 110°F/43°C)
  • 1 cup (240g) warm water (105°F/41°C to 110°F/43°C)
  • 1 tablespoon (9g) Platinum Yeast
  • 2 large eggs (100g, room temperature)
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (113g) unsalted butter, melted and divided
  • 1 tablespoon (9g) kosher salt (see note)
  • 6 1/4 cups (794g) bread flour
  • 7 ounces (200g) coarsely grated Comté cheese
  • Caramelized shallots (recipe below)
  • Garnish: Flaked sea salt

Caramelized Shallots

  • Makes 1/2 cup
  • 5 large shallots (215g)
  • 1 teaspoon (5g) olive oil
  • 1 tablespoon (14g) unsalted butter
  • 1/2 teaspoon (2g) granulated sugar
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper


  • Make the caramelized shallots: Peel shallots, and cut lengthwise into quarters. Slice into ⅛-inch pieces. In a medium skillet, heat oil over medium heat. Add shallots and butter, and sprinkle with sugar, salt, and pepper; cook until shallots begin to brown evenly. Reduce heat to low; cook, stirring frequently, until shallots are very soft, 10 to 15 minutes. Remove from heat; let cool to room temperature before using.
  • Make the rolls: In the bowl of a stand mixer fitted with the paddle attachment, whisk together warm milk, warm water, and yeast by hand. Let stand until mixture is foamy, about 10 minutes.
  • Whisk in eggs, sugar, ¼ cup (57g) melted butter, and kosher salt. Add flour, cheese, and Caramelized Shallots. With mixer on low speed, beat until well combined, about 1 minute. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour.
  • Spray 2 (9-inch) square baking pans with cooking spray. Line pans with parchment paper, letting excess extend over sides of pans; spray parchment.
  • With lightly floured hands, turn out dough onto a lightly floured surface, and knead 3 to 4 times. (If there is too much flour on the work surface, you won’t be able to shape the rolls properly.) Divide dough into 24 (71g) pieces. Gently shape each piece into a ball, and place 12 balls in each prepared pan in 3 rows of 4, leaving no space between each ball. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 30 to 45 minutes. (Alternatively, cover tightly and refrigerate overnight. When ready to bake, let stand at room temperature for 30 minutes.)
  • Preheat oven to 375°F (190°C).
  • Brush rolls with remaining ¼ cup (57g) melted butter.
  • Bake until an instant-read thermometer inserted in center registers 190°F (88°C), about 27 minutes, covering with foil and rotating pans halfway through baking to prevent excess browning. Brush with remaining melted butter again, and sprinkle with sea salt, if desired. Serve warm or at room temperature. Store in an airtight container at room temperature for up to 4 days.


Salt weight and volume vary by brand. Diamond Crystal kosher salt was used in this recipe (1 tablespoon is 9 grams). If you a have different brand or type of salt, use the weight listed in the recipe, not the volume measurement. If you do not have a scale, check your brand’s website for what the equivalent volume measurement is for the weight listed in this recipe.
Recipe by Bake From Scratch.

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Review & Comments

Janski | Reply

the instructions say 4 rows of 3… the picture shows 4 rows of 4 – I weighed them out and made 4 rows of 4 as shown – they baked up nicely and fit in the square pan better

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