PULL APART ROLLS RECIPES

Steps:

• Stir together water and yeast in bowl of a stand mixer fitted with a dough hook attachment, or in a large bowl. Let stand at room temperature until yeast is foamy, 5 to 10 minutes.
• Cut ¼ cup butter into 6 pieces. Add flour, instant potatoes, sugar, egg, kosher salt, onion powder, garlic powder, and butter pieces to yeast mixture. Beat on medium-low until smooth and elastic, 6 to 8 minutes. Alternatively, mix by hand with a sturdy spoon until a rough dough forms. Transfer to a lightly floured work surface; knead until smooth and elastic, 6 to 8 minutes.
• Shape dough into a smooth ball. Place in a large bowl lightly greased with cooking spray, turning to coat on all sides. Cover tightly with plastic wrap or a bowl cover. Let stand in a warm place (75°F to 80°F) until dough doubles in size, 1 to 1½ hours.
• Lightly grease a 10-cup Bundt pan with cooking spray. Melt remaining ¼ cup butter. Divide dough into 16 equal pieces; shape into balls, flouring hands lightly if needed. Place 8 balls in base of pan. Drizzle with 1 tablespoon melted butter and sprinkle with ¼ cup chopped parsley. Top with remaining 8 balls and another 1 tablespoon each melted butter and parsley.
• To Serve Immediately: Cover Bundt pan tightly with plastic wrap or a bowl cover; let stand in a warm place (75°F to 80°F) until rolls double in size, 45 minutes to 1 hour. Preheat oven to 350°F during last 30 minutes of rising. Uncover and bake until golden brown, 25 to 30 minutes. Immediately unmold and invert onto a wire rack. Remelt remaining 2 tablespoons butter, if needed, and stir in remaining 1 tablespoon parsley. Brush over rolls and sprinkle with flaky sea salt. Serve warm.

Steps:

• Dissolve yeast in warm water in a small bowl. Set aside in a warm place until the yeast softens and begins to form a creamy foam, 10 to 15 minutes.
• Combine 1 cup milk and butter in a small saucepan over low heat. Cook until butter is melted, 3 to 4 minutes; remove pan from heat.
• Combine 2 cups flour, yeast mixture, honey, 1 teaspoon salt, rosemary, and milk mixture in the bowl of a stand mixer fitted with a dough hook; mix on low until no dry spots remain. Stir in 1/2 cup flour, 2 tablespoons at a time, mixing well after each addition. Continue adding flour until a firm dough forms that pulls away from the sides of the bowl. Knead on medium until elastic and soft but still tacky, about 6 minutes. Transfer dough to a clean bowl and coat with olive oil. Cover loosely with plastic wrap or a clean dish towel and let rise in a warm spot until doubled in size, about 1 1/2 hours.
• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
• Transfer dough to a work surface and shape into a rectangle about 1-inch thick. Cut into 36 equally-sized pieces. Form each piece into a ball, pinching the seams on the underside, creating a smooth, round top.
• Lightly beat egg with 1 teaspoon milk in a small bowl.
• Transfer dough balls to the prepared baking sheet in 3 rows of 12, placing them close together but not touching. Brush tops lightly with the egg mixture and sprinkle with sea salt. Cover and let rise in a warm place until nearly doubled, 20 to 30 minutes.
• Bake in the preheated oven until golden brown, about 20 minutes.