Old-Fashioned Pull-Apart Rolls (from Babble.com)
3 1/2 cups unbleached all-purpose flour
2 tsp active dry yeast
3 TB nonfat dry milk
2 TB sugar
1 1/2 tsp salt
1/4 cup butter, softened
2/3 cup lukewarm water
1/2 cup lukewarm milk
melted butter, for brushing on top
In a large bowl, combine all the ingredients (except the melted butter) and stir until you have a soft dough. Knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — until you have a soft, smooth dough, about 8 minutes.
Set the dough in an oiled bowl, cover with a clean dishtowel and let it rise for an hour or so, until doubled. Gently deflate the dough by knocking it down with your hands, and transfer it to a lightly floured work surface.
Divide the dough into 12-16 equal pieces, by dividing in half, then in halves again, etc. Round each piece into a smooth ball by gently stretching the top down around the sides, and tucking under.
The original recipe says to place the rolls in 2 round baking pans, but I liked them best baked in a 9x13 baking dish (greased well). Cover again and let rise another hour, until they’re crowded against one another and quite puffy. Preheat the oven to 350°F.
Uncover the buns and bake for 22 to 24 minutes, until golden brown on top and the edges of the center bun spring back lightly when you touch it. Remove the buns from the oven and brush with the melted butter. Serve warm.