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“These are soft, very tall pull-apart rolls with tender crusts. My grandma didn't leave a recipe, so this is what I've come up with.”
2hrs 25mins
9 rolls

Ingredients Nutrition


  1. Dissolve yeast in water with 1 T sugar. Let stand until foamy to ensure yeast viability.
  2. In large bowl combine yeast with all remaining ingredients. Dough will be sticky. Turn out on floured surface and knead lightly for 3 minutes.
  3. Shape into ball and oil surface lightly. Cover and let rise in warm place until double in size, about 1 hour.
  4. Gently deflate and divide into 9 portions. Shape into tight balls and arrange in greased 8X8 inch cake pan. Rolls will be slightly touching. Brush tops with melted butter.
  5. Cover loosely with plastic wrap and allow to rise again until doubled in size, about 30 - 45 minutes. Rolls should be above top of pan and all sides touching fully.
  6. Bake at 375 degrees F for 25 - 30 minutes. Remove and brush with melted butter again. Allow to cool slightly, then turn out of pan, pull apart and serve. Allow leftovers to cool completely and store in airtight container.
  7. NOTE: The purpose of warming the buttermilk is to decrease the time needed for the first rise. It may curdle slightly from being heated, that's OK.

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