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No-Knead Buttermilk Pull-Apart Rolls (No Shaping)

PREP TIME 30 minutes
COOK TIME 20 minutes
Rise time 1 hour 30 minutes
TOTAL TIME 2 hours 20 minutes
servings15 rolls
Soft, fluffy buttermilk pull-apart rolls made with an easy no-knead dough. The dough is pressed straight into the pan, cut into squares, and baked close together for soft pull-apart rolls.
No-knead buttermilk pull-apart rolls baked in a pan with one roll pulled apart to show the soft crumb.

Watch how to make the recipe

Ingredients

Dough

  • 3 cups (360 g) all-purpose flour (plain flour)
  • 2¼ teaspoons (8 g) instant yeast
  • 1 teaspoon (6 g) salt
  • 2 tablespoons (25 g) white granulated sugar
  • ¾ cup (180 ml) warm buttermilk
  • ¼ cup (60 ml) warm milk
  • 1 large egg (room temperature) room temperature
  • 3 tablespoons (45 g) butter, melted

Butter Topping

  • 2 tablespoons 30 g butter, melted
Instructions
  • Flour mixture: In a large bowl, stir together the flour, yeast, salt, and sugar.
  • Buttermilk mixture: In another bowl or measuring jug, whisk together the warm buttermilk, warm milk, melted butter, and egg.
    The buttermilk and milk should be just lukewarm, about 100–105°F (38–40°C). If the buttermilk looks slightly separated after warming, just whisk it before using.
  • Pour the buttermilk mixture into the flour mixture.
  • Stir with a spatula or dough whisk until a soft, sticky dough forms. The dough will look very soft and sticky at this stage. This is normal.
  • Cover the bowl and let the dough rise for 50–60 minutes, or until doubled in size.
  • Line a quarter sheet pan or 9 x 13-inch (23 x 33 cm) baking pan with parchment paper.
  • Lightly oil or flour your hands. Gently turn the risen dough into the prepared pan. Do not punch it down.
  • Gently press the dough out until it almost fills the base of the pan, about 8 x 12 inches (21 x 30 cm), or almost to the inner edges.
  • 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. Once cut into 15 pieces, each roll will be roughly 2¾ x 2½ inches (7 x 6 cm), depending on your pan.
    Do not lift or separate the pieces after cutting. Leave them in place so they rise and bake together.
  • Cover loosely and let the rolls rise for 30–45 minutes, or until puffy and the cut lines have softened.
  • Adjust the oven rack to the middle position and preheat the oven to 340°F (170°C).
  • Bake for 20–24 minutes, or until the rolls are golden brown and baked through. If the tops brown too quickly, loosely cover with foil and continue baking.
  • Brush the warm rolls with melted butter as soon as they come out of the oven.
  • Let the rolls cool in the pan for about 5 minutes before pulling apart and serving.
Recipe Notes
Nutrition
Serving: 1roll | Calories: 151kcal | Carbohydrates: 22g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 205mg | Potassium: 71mg | Fiber: 1g | Sugar: 2g | Calcium: 26mg | Iron: 1mg