Recipes and Cooking Pull-Apart Dinner Rolls 3.7 (7) These easy-to-make rolls can be made ahead by preparing the dough in advance and storing it in the refrigerator. The baked rolls are slightly crispy on the outside and tender on the inside. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 1, 1937 Print Share Share Tweet Pin Email Photo: Tina Rupp Prep Time: 30 mins Chill Time: 8 hrs Rise Time: 30 mins Bake Time: 12 mins Total Time: 9 hrs 12 mins Servings: 32 Yield: 32 rolls Jump to Nutrition Facts Ingredients 1 cup milk 2 tablespoon sugar 2 tablespoon shortening 1 teaspoon salt 1 package active dry yeast ¼ cup warm water (110 degrees F to 115 degrees F) 1 egg, beaten 3 ½ - 3 ¾ cup all-purpose flour Directions In small saucepan combine milk, sugar, shortening, and salt; heat to lukewarm (110 degrees F to 115 degrees F). In large bowl dissolve yeast in warm water. Add egg and milk mixture. Gradually stir in enough flour to make a soft dough. Turn out onto lightly floured surface; knead gently 2 to 3 minutes to make a smooth ball. (Knead in just enough remaining flour so dough is no longer sticky.) Place in greased bowl, turning once to grease surface. Cover and refrigerate 8 to 24 hours. Punch dough down; turn out onto a lightly floured surface; allow to rest 10 minutes. To shape rolls, roll or pat dough to a 10x8-inch rectangle about 3/4 inch thick. Cut in 2-1/2x1-inch strips. Lightly roll each strip and place in a greased 15x10x1-inch baking pan, leaving about 1/2 inch between each roll. Cover and let rise until nearly double in size (about 30 minutes). Preheat oven to 400 degrees F. Bake 12 to 15 minutes or until golden and rolls sound hollow when lightly tapped. Remove from pan. Serve warm or cool. Makes about 32 rolls. Frozen Bread Dough Option: Thaw a 1-pound loaf of frozen bread dough. Roll or pat to 10x5-inch rectangle. Cut into 2-1/2x1-inch strips. Lightly roll each strip and place almost touching in a greased 9x9x2-inch pan. Cover and let rise until nearly double in size (about 30 minutes). Preheat oven to 400 degrees F. Bake for 12 to 15 minutes or until golden and rolls sound hollow when lightly tapped. Remove from pan. Serve warm or cool. Makes 20 rolls. Test Kitchen Tip: To make rolls without chilling step: Prepare dough through step one but instead of chilling, cover dough and let rise in a warm place until double in size. Proceed with step 2. Print Nutrition Facts (per serving) 63 Calories 1g Fat 11g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 32 Calories 63 % Daily Value * Total Fat 1g 1% Cholesterol 7mg 2% Sodium 78mg 3% Total Carbohydrate 11g 4% Total Sugars 1g Protein 2g Calcium 10.1mg 1% Iron 0.7mg 4% Potassium 31mg 1% Folate, total 28.2mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.