No-Knead Buttermilk Pull-Apart Rolls

Soft, pillowy, and just a touch sweet, these no-knead buttermilk pull-apart rolls are a dream come true. They remind me so much of classic Parker House rolls — all fluffy and perfect. Plus, they’re super easy to make and totally delicious!

Here’s a little secret: any bread recipe you’re loving right now? You can mix it up a day before and pop it in the fridge to rise nice and slow. Or, if you’re a roll person like me, you can go as far as shaping the rolls, place them in your baking pan, cover, and slide that pan right into the fridge until you’re ready to bake.

Seriously, this trick works for basically any bread recipe you enjoy. But if you’re still looking for a winner, let me suggest these buttermilk pull-apart rolls. This recipe comes from my cookbook, Bread Toast Crumbs, and I made a tiny tweak recently: instead of splitting the dough between two pans, I just fit all 12 (or 24) rolls snugly into one 9×13-inch pan. It’s one cozy, delicious family blob of rolls!

Watching the rolls all squished together and then pulling them apart is so fun, especially if you’ve got little helpers around. They’re soft, slightly sweet, and that texture—the kind that makes you think of Parker House rolls—is just right. These pull-apart rolls make a great centerpiece for Thanksgiving, holiday dinners, or any get-together that calls for a bit of homey comfort. And bonus: they really are simple to throw together. (Scroll down for video and photo help.)

If you love making homemade bread for holiday meals or weekend dinners, making the dough a day ahead really frees up your prep time. Trust me, it’s a game changer.

I can’t say it enough: Homemade bread? Yes, you really can do it! 🍞🍞🍞 Everyone will be impressed. (And it’s easier than it looks!)

Wishing you a wonderful Thanksgiving, friends! I hope your holiday prep is sailing along smoothly. If you have any bread questions (or anything else you want to chat about), I’m here!

PS: Don’t miss my No-Knead Thyme Dinner Rolls recipe — another favorite!

How to Make Buttermilk Pull-Apart Rolls, Step by Step

Start by mixing your dry ingredients: all-purpose or bread flour, instant yeast, kosher salt, and sugar. (Pro tip: For the best results, use a kitchen scale! I’ve included metric measurements below.)

Next, pour just under a cup of boiling water over just under a cup of buttermilk. Let that mixture sit for about 10 minutes. It’s kind of like making your own buttermilk starter, which helps give these rolls their tender crumb.

Pour that warm buttermilk-water mix along with 4 tablespoons of melted butter into the bowl with your dry ingredients.

Stir everything together until it forms a sticky dough ball. Don’t worry if it seems a bit wet—that’s exactly what you want here.

Cover the bowl with a cloth or a lid, then set it somewhere warm to rise for about 2 hours. (I’m a big fan of this 4-quart Pyrex bowl with a lid—makes it so easy.) If your kitchen isn’t warm enough, you can always place the bowl in a turned-off oven with the light on.

After a couple of hours, your dough should look something like this—puffed up nicely and inviting.

Turn the dough onto a lightly floured surface. Now comes the fun part! Divide the dough into 12 or 24 pieces depending on how big you want the rolls. I usually go for 12 because larger rolls are easier to handle and make great leftover sandwiches. If you want to see the shaping, check out the video link here.

Roll each piece into a nice round ball and pack them into a buttered 9×13-inch baking pan, all cozy and close.

Cover the pan tightly and pop it into your fridge overnight. I love tucking the whole pan into a big 2-gallon zip-top bag to keep it fresh and prevent any fridge smells from sneaking in.

The next morning, take the rolls out of the fridge and let them warm up at room temp for about an hour. Then bake them in a 400°F oven for 20 to 25 minutes until golden and gorgeous.

Right when they come out of the oven, brush the rolls with 2 tablespoons of melted butter and sprinkle on some flaky sea salt. This last step locks in the flavor and gives you that perfect soft crust with a little savory pop.

Serve these warm with softened butter on the side. They disappear fast, so be sure to grab one early!

Storage Tips

Got leftovers? No problem! Store your rolls in an airtight container or a plastic bag at room temperature for up to two days. If you want them to last longer, pop them in the freezer—just wrap tightly—and freeze for up to a month. When you’re ready to eat, thaw at room temperature and warm quickly in the oven or microwave.

Make-Ahead Tips

This recipe is perfect to prep the day before. After shaping your rolls, covering, and refrigerating overnight, you’re already half way there. Just bring the rolls to room temperature before baking. Planning ahead saves so much stress on busy mornings or big holiday days!

Variations

Feeling adventurous? Add some mix-ins like fresh herbs (think rosemary or thyme), minced garlic, or even a little shredded cheese right into your dough before the first rise. You can also brush the tops with honey butter after baking for a touch of sweetness.

Serving Suggestions

These rolls are a dream alongside soups, stews, or roasted chicken. They also steal the show at any holiday feast or potluck. Try them with mashed potatoes and gravy or use them as sliders with leftover turkey or ham—the possibilities are endless!

Recipe FAQs

• Can I use regular milk instead of buttermilk? You sure can! Mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5-10 minutes to mimic buttermilk.
• Can I make these rolls without yeast? This recipe relies on yeast for that fluffy texture, so I wouldn’t recommend skipping it.
• Do I have to refrigerate the dough overnight? No, but chilling overnight helps develop flavor and makes the baking day much easier.
• How do I keep my rolls soft after baking? Brushing them with melted butter right out of the oven and storing them in an airtight container helps keep them soft for longer.