No-Knead Buttermilk Pull-Apart Rolls: Shaping

In a large bowl, whisk together the flour, salt, sugar, and instant yeast.

In a 2-cup liquid measure, pour the boiling water over the buttermilk and let stand for 10 minutes. Stir the mixture; it may look curdled, which is okay.

Pour the buttermilk mixture and 4 tablespoons of the melted butter over the flour mixture. Stir until a sticky ball of dough forms. Cover the bowl with a tea towel or a lid and set aside in a warm place to rise for 2 hours, or until doubled in bulk.

Grease a 9x13-inch baking dish. Flour a work surface and sprinkle flour lightly over the dough and around the edges. Gently coax the dough out of the bowl onto the floured work surface and shape into a rough ball using flour as needed. Use a bench scraper to divide the ball into 24 portions or 12 portions.

Shape each piece roughly into a circle and place the dough balls into the prepared pan, spacing them evenly apart.

Cover the pan and refrigerate overnight or heat the oven to 400ºF. Let the dough rise, uncovered, for 25 to 35 minutes, or until the dough pieces have puffed to almost fill the pan.

Transfer the pan to the oven and bake for 20-25 minutes, or until golden brown. Remove the pan from the oven and immediately brush the surfaces of the rolls with the remaining 2 tablespoons of melted butter. Sprinkle flaky salt over top to taste. Let the rolls cool in the pan for 5 minutes, then turn the pan out onto cooling racks and invert onto a plate or serving platter.

Serve warm with more butter on the side.

Equipment Needed

Spice Level:

Allergens