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Hot out of the oven, these buttermilk pull-apart rolls go sweet or savory!

Every great bread-baking cookbook has a plethora of phenomenal recipes for enjoying the spongy, yeasty fruits of your labor. Food writer and recipe developer Alexandra Stafford’s new book celebrates every part of bread-making. We celebrate these buttermilk pull-apart rolls. 

Brushed with butter and sprinkled with sea salt, this slightly sweet old-fashioned pull-apart bread resembles Parker House rolls in texture. They are festive on a holiday table but easy enough to make any night of the week. The pans filled with unbaked rolls can be stored overnight in the fridge, too.

This recipe yields about two dozen rolls, which are baked in two 8-inch pans. It sounds like a lot, but before you think about halving the recipe, consider saving one pan for dessert: halve the rolls crosswise, brush with melted butter, toast briefly, and top them with whipped cream and strawberries.

Reprinted with permission from Bread Toast Crumbs