Pull-Apart Dinner Rolls

The perfect appetiser or addition to your brunch spread, these fluffy rolls are ideal for sharing and sure to impress. Top with your choice of sesame seeds or poppy seeds.

Place the flour, salt, sugar, butter, and yeast in the bowl of an electric mixer. Mix using a dough hook. Add enough tepid water to make a soft, sticky dough.

Knead the dough for at least 10 minutes to form a smooth, soft ball (not dry and tight). Cover with a damp cloth and leave in a warm place until the dough has doubled in size. This will take approximately 30-45 minutes.

Preheat the oven to 250°C (230°C fan-assisted). Grease a Le Creuset 26cm Signature Shallow Casserole with butter.

Knock back the dough and make sure all the air has been pushed out. Divide the dough into 60g portions and shape it into rolls with oiled hands. Place the rolls in the casserole, cover them with the lid and allow them to prove in a warm place until double in size. This should about 20 minutes.

Carefully top the rolls as desired. Brush with butter or beaten egg and top with seeds or sea salt, or dust with flour and score Reduce the oven temperature to 200°C (190°C fan-assisted) and bake for 15 minutes. Remove the lid and allow to bake for a further 10-20 minutes until browned. Serve warm brushed with herby garlic melted butter.