Richard (Daddio) has the correct name for them, “butt” they’re also known as pull-apart rolls too. Here is a dough formula that really works well, but as Richard said, your regular pizza dough will work well too, I just like to roll the dough balls in a little melted butter before I place them into the muffin cups (without the paper liners).
Here is the dough formula:
Flour (your regular pizza flour) 100%
Salt: 1.75%
Sugar: 12%
Butter: 4%
IDY: 2%
Water: (60F) 56%
Mix the dough until smooth and satiny, look for a finished dough temperature of 75 to 80F. Immediately take the dough to the bench and divide into 1-ounce pieces, and ball. Place dough balls into greased muffin cups and set aside to proof/rise in a draft free area (a covered rack works well). The rolls should proof for about 45-minutes, or until the dough rised about 1/2 inch above the top edge of the cups. Take to the oven to bake at 450F in a deck oven. If you’re using an air impinger, you may need to reduce the heat to 375F and bake just until the dough is lightly browned. Brush with melted butter as soon as they come out of the oven. A good variation is to sprinkle on a little grated Parmesan cheese just before you put them into the oven.
Enjoy!
Tom Lehmann/The Dough Doctor