Grandma's Pull-Apart Rolls
My grandma made these every Christmas morning for the family! I don't know which I looked forward to more, the presents or the rolls!
My grandma made these every Christmas morning for the family! I don't know which I looked forward to more, the presents or the rolls!
- Carbohydrate 467.249875 g
- Cholesterol 14.7 mg
- Fat 242.34055 g
- Fiber 17.0000004768372 g
- Protein 68.116925 g
- Saturated Fat 27.84737 g
- Serving Size 1 1 Serving (987g)
- Sodium 1302.2025 mg
- Sugar 450.249874523163 g
- Trans Fat 17.762435 g
- Calories 4130 calories
Step-by-step
- Let bread thaw a little bit, not all the way.
- Slice a little more than an inch.
- Cut each slice in half.
- Use deep cake pan or lasagna pan.
- Butter bottom, put in chopped nuts, put rolls on top o nuts and sprinkle with cinnamon.
- Melt butter, milk and brown sugar, add vanilla pudding, don't let boil.
- Pour sauce over rolls.
- Cover and let sit overnight.
- Bake at 350 degrees for 20 minutes.
Leaving frozen bread dough to thaw completely on the counter before slicing leads to a sticky, unmanageable mess. Keep the loaves partially frozen so the structural integrity holds during cutting. Slice pieces slightly thicker than one inch to prevent dry, crumbly segments after baking.
Managing the Sugar and Pudding Sauce
Cook-and-serve pudding requires gentle heat. Allowing the mixture of brown sugar, butter, milk, and pudding powder to reach a rolling boil will scorch the dairy solids instantly. Keep the temperature low just until the ingredients homogenize into a pourable liquid. Pour this warm sauce directly over the layered dough and walnuts in a deep lasagna pan, then cover the dish securely. Letting the assembled pan sit overnight at ambient temperature initiates a slow primary proof. Bake the pan at 350 degrees Fahrenheit for precisely 20 minutes to achieve a golden crust while keeping the interior tender.
- Swapping margarine for butter alters the final fat ratio, which changes crumb tenderness.
- Altering the dairy fat content from whole milk to skim milk reduces sauce viscosity.
- Skipping the overnight resting window prevents the dough from absorbing the flavored sugar syrup.
