These no-knead buttermilk pull-apart rolls are soft, fluffy, and baked together in one pan. No kneading, no shaping each roll by hand. Just press the dough into the pan, cut into squares, and bake.

No-knead buttermilk pull-apart rolls baked in a pan with one roll pulled apart to show the soft crumb.

Step by step photos

These visual instructions help you see the process. You can also find the full printable recipe with ingredient amounts and instructions at the end of the post.

Steps 1, 2, and 3 for making no-knead buttermilk pull-apart rolls: mixing the dry ingredients, whisking the buttermilk mixture, and adding the wet ingredients to the flour mixture.

Flour mixture: Whisk together the flour, instant yeast, salt, and sugar in a large bowl.
Buttermilk mixture: In a separate jug, whisk together the warm buttermilk, warm milk, melted butter, and egg.
Pour the buttermilk mixture into the flour mixture.

Steps 4 and 5 for making no-knead buttermilk pull-apart rolls: the sticky dough after mixing and the dough after rising until doubled.

Stir with a spatula or dough whisk until a soft sticky dough forms. Cover the bowl and leave the dough to rise for 50-60 minutes.
The dough should look puffed up and about doubled in size.

Steps 6 and 7 for making no-knead buttermilk pull-apart rolls: the risen dough placed in the lined pan and pressed out evenly before cutting.

Line a quarter sheet pan or 9 x 13-inch (23 x 33 cm) baking pan with parchment paper. Turn out the risen dough into a pan
Gently press the dough out until it fills the base of the pan.

Steps 8 and 9 for making no-knead buttermilk pull-apart rolls: cutting the dough into strips with a bench scraper and cutting into 15 squares.

Use a floured bench scraper or sharp knife to press/cut across the short side into 3 strips.
Cut 5 rows in the other direction to make 15 squares. Do not lift or separate the pieces after cutting. Let rise 30-40 minutes until puffy before baking.

Steps 10 and 11 for making no-knead buttermilk pull-apart rolls: brushing the warm baked rolls with melted butter and showing a soft roll pulled apart.

Bake for 20 -25 minutes, remove from the oven, then brush the warm rolls with melted butter.
Let the rolls cool in the pan for about 5 minutes before pulling apart.

Storage

These rolls are best enjoyed the day they are made, while still soft and fresh.
If you do have leftovers, store them in an airtight container at room temperature for up to 2 days. Warm for a few seconds in the microwave or a few minutes in the oven before enjoying.

no-knead-buttermilk-pull-apart-rolls-pan

Make ahead options

To make the dough ahead, mix the dough, cover the bowl tightly, and refrigerate for up to 12 hours. When ready to continue, let the dough rest at room temperature for 30–45 minutes, then gently turn it into the prepared pan. Press, cut, rise, and bake as directed.

Buttermilk substitutes

This recipe uses ¾ cup (180 ml) buttermilk and ¼ cup (60 ml) warm milk. The extra milk stays in the recipe, even if you use a substitute for the buttermilk.

Milk and lemon juice or vinegar

To replace the buttermilk, mix ¾ cup (180 ml) milk with 2 teaspoons lemon juice or white vinegar.
Let it stand for 5 minutes, then use it in place of the buttermilk.
Continue with the recipe as written, including the extra ¼ cup (60 ml) warm milk.

Yogurt

To replace the buttermilk, mix ½ cup (120 g) plain yogurt with ¼ cup (60 ml) milk until smooth and pourable.
Use this mixture in place of the buttermilk. Continue with the recipe as written, including the extra ¼ cup (60 ml) warm milk.
If using thick Greek yogurt, add a little extra milk until the mixture is pourable. The dough may be slightly thicker, but the rolls will still work.

Real buttermilk gives the rolls the softest texture and best flavor, but these substitutes can be used if you do not have buttermilk. The rolls may have a slightly milder flavor than when made with real buttermilk.

Choosing the right pan

A 9 x 13-inch (23 x 33 cm) baking pan or quarter sheet pan works best for these rolls. Press the dough to about 8 x 12 inches (21 x 30 cm), or almost to the inner edges of your pan. Each roll will be roughly 2¾ x 2½ inches (7 x 6 cm), depending on your pan.

If your pan is slightly smaller, the rolls will sit closer together and may bake a little taller. They may need a few extra minutes in the oven.

If your pan is larger, do not spread the dough to fill the whole pan. Keep the dough around 8 x 12 inches (21 x 30 cm) and cut it into 15 squares so the rolls stay close together and bake into pull-apart rolls.

Recipe tips

Do not punch down the dough. After the first rise, gently turn the dough into the prepared pan.
Use lightly floured or oiled hands. The dough is soft and sticky. A light dusting of flour, or a thin coating of oil on your hands, makes it easier to press the dough into the pan.
Cut straight down. Use a lightly oiled or floured bench scraper or sharp knife to press straight down into the dough. Lift straight up instead of dragging, so the squares stay neat.
Do not lift or separate the pieces. After cutting, leave the dough in place so the rolls rise and bake together.
Let the second rise go by look. The rolls should look puffy and the cut lines should soften before baking. If your kitchen is cool, this may take a little longer.
Cover with foil if needed. If the tops brown too quickly, loosely cover the pan with foil and continue baking until the rolls are baked through.
Brush with butter while warm. Brush the rolls as soon as they come out of the oven to keep the tops soft and buttery.

Recipe