Buttery Pull-Apart Rolls

By Jahel

Ingredients

• 1-1/4 c lukewarm water
• 1-1/4 oz. envelope active dry yeast
• 1/2 c unsalted butter at room temperature, divided
• 3-1/4 c flour plus more for dusting
• 1/2 c uncooked instant mashed potato flakes
• 2 T sugar
• 1 large egg at room temperature
• 2-3/4 t kosher salt
• 1 t onion powder
• 1/2 t garlic powder
• Cooking spray
• 6 T finely chopped fresh parsley, divided
• 1/4 t flaky sea salt

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Stir together water and yeast in bowl with dough attachment. Let stand at room temperature until yeast is foamy, 5-10 minutes.

Step 2

Cut 1/4 c butter into 6 pieces. Add next 7 ingredients and the butter to the yeast mixture. Beat on medium-low until smooth and elastic, 6-8 minutes

Step 3

Shape dough into a smooth ball. Place in large bowl lightly greased with cooking spray, turning to coat on all sides. Cover tightly with plastic wrap. Let stand in warm place (75-80 degrees) until dough doubles in size, 1-1.5 hours).

Step 4

Lightly grease a 10 c Bundt pan with cooking spray. Melt remaining 1/4 c butter. Divide dough into 16 equal pieces; shape into balls, flouring hands lightly if needed. Place 8 balls in base of pan. Drizzle with 1 T melted butter and sprinkle with 1/4 c chopped parsley. Top with remaining 8 balls and another 1 T each melted butter and parsley.

Step 5

To serve immediately: cover pan tightly with plastic wrap let stand in warm place until rolls double in size, 45-60 mins. Preheat oven to 350 during last 30 mins of rising. Uncover and bake until golden brown, 25-30 mins. Immediately unmold and invert onto wire rack. Remelt remaining 2 T of butter if needed and stir in remaining 1 T of parsley. Brush over rolls and sprinkle with flaky sea salt. Serve warm.