These soft, buttery pull-apart rolls are nothing short of divine.
Though most well-known for serving French dip sandwiches, Maison Pickles pull-apart bread is equally delicious.
My favorite variation features the soft rolls slathered with garlic parmesan butter, still warm from the oven.
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It is a rich, comforting appetizer ideal for sharing with friends and family.
So, naturally, I decided to create my own version inspired by the original.
What is the Tangzhong Method?
Simply Recipes / Karishma Pradhan
These soft, buttery pull-apart rolls are nothing short of divine.
Bring them to your next holiday event, game day celebration, or dinner party as a special treat.
If the dough tears easily, continue kneading.
Simply Recipes / Karishma Pradhan
A stand mixer and baking pan are critical to the success of this recipe.
A thermometer is optional but helpful for the tangzhong process.
Swaps and Substitutions
Cant find bread flour?
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Only have instant yeast?
you’re able to still make delicious rolls using these easy swaps below.
For example, instead of garlic and parmesan, try cinnamon and sugar or honey and chopped nuts.
Simply Recipes / Karishma Pradhan
They pair wonderfully as a side to atraditional roast chickenor a cozylentil soup.
Then, transfer to a wire rack and let cool about 10 to 15 minutes before serving.
Remove from the fridge and let thaw for a few hours until the rolls are at room temperature.
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Remove from the heat and let cool to room temperature.
If the milk is too hot, let it sit at room temperature for a few minutes until cooled.
Add the cooled tangzhong and the proofed yeast with milk.
Simply Recipes / Karishma Pradhan
Attach the dough hook and set the mixer on low speed.
Mix all ingredients for 30 seconds to 1 minute until a shaggy dough comes together.
If the dough tears easily, continue kneading.
Simply Recipes / Karishma Pradhan
The dough will also feel soft but not sticky and the sides of the bowl will look clean.
Wipe the bowl of the mixer and lightly grease with oil.
Let proof at room temperature for about 1 1/2 hours or until the dough has doubled in size.
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This creates a sling you’re free to use to easily lift the bread out of the pan.
If you dont have parchment, confirm to grease the pan generously.
Repeat with the other eight portions, then distribute evenly into the baking pan.
Simply Recipes / Karishma Pradhan
The dough will expand with the second rise, so you might leave some room in between each roll.
If the dent does not fill back up, the dough is under proofed and needs more time.
Toward the end of the final proof, preheat the oven.
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In a small bowl, whisk together the remaining egg with a teaspoon of water.
Bake the rolls in the oven for about 20 minutes, rotating the pan halfway through.
When done, rolls will have risen to fill the pan and appear puffy.
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They should be lightly golden brown on the bottom, and deep golden brown on top.
While the rolls bake, make the compound butter.
Let cool in the pan for 10 minutes, then transfer to a wire rack and serve.
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Do not brush them in the butter.
Store in an airtight container or zip top bag until ready to serve.
When ready to serve, wrap in foil and warm in a 350F oven for 10 minutes.
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Remove, brush with butter and serve.
Simply Recipes / Karishma Pradhan
Simply Recipes / Karishma Pradhan
Simply Recipes / Karishma Pradhan
Simply Recipes / Karishma Pradhan
Simply Recipes / Karishma Pradhan
Simply Recipes / Karishma Pradhan
