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How to Make Rosemary Pull-Apart Dinner Rolls - A Step-by-Step Guide

There's nothing quite like the aroma of freshly baked bread, and these Rosemary Pull-Apart Dinner Rolls are the epitome of comfort and warmth. The combination of fragrant rosemary, buttery dough, and the satisfying pull-apart texture makes these rolls a standout addition to any meal. Whether you're serving them alongside a hearty soup, a savory main dish, or simply enjoying them on their own, these rolls are sure to be a hit with family and friends.

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Ingredients

  • 1 package active dry yeast
  • ¼ cup warm water (110 degrees F (43 degrees C))
  • 1 cup milk
  • 4 tablespoons unsalted butter
  • 2 cups all-purpose flour
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 2 teaspoons minced fresh rosemary leaves
  • ½ cup all-purpose flour, or as needed
  • 2 tablespoons olive oil
  • 1 egg
  • 1 teaspoon milk
  • coarse sea salt to taste

Information

  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Additional Time: 2 hrs
  • Total Time: 2 hrs 55 mins
  • Servings: 36
  • Yield: 3 dozen

  • Dissolve yeast in warm water in a small bowl. Set aside in a warm place until the yeast softens and begins to form a creamy foam, 10 to 15 minutes.
  • Combine 1 cup milk and butter in a small saucepan over low heat. Cook until butter is melted, 3 to 4 minutes; remove pan from heat.
  • Combine 2 cups flour, yeast mixture, honey, 1 teaspoon salt, rosemary, and milk mixture in the bowl of a stand mixer fitted with a dough hook; mix on low until no dry spots remain. Stir in 1/2 cup flour, 2 tablespoons at a time, mixing well after each addition. Continue adding flour until a firm dough forms that pulls away from the sides of the bowl. Knead on medium until elastic and soft but still tacky, about 6 minutes. Transfer dough to a clean bowl and coat with olive oil. Cover loosely with plastic wrap or a clean dish towel and let rise in a warm spot until doubled in size, about 1 1/2 hours.
  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
  • Transfer dough to a work surface and shape into a rectangle about 1-inch thick. Cut into 36 equally-sized pieces. Form each piece into a ball, pinching the seams on the underside, creating a smooth, round top.
  • Lightly beat egg with 1 teaspoon milk in a small bowl.
  • Transfer dough balls to the prepared baking sheet in 3 rows of 12, placing them close together but not touching. Brush tops lightly with the egg mixture and sprinkle with sea salt. Cover and let rise in a warm place until nearly doubled, 20 to 30 minutes.
  • Bake in the preheated oven until golden brown, about 20 minutes.

    • Nutrition

    57 cal.

    • Total Fat: 2g
    • Saturated Fat: 1g
    • Cholesterol: 9mg
    • Sodium: 79mg
    • Total Carbohydrate: 8g
    • Dietary Fiber: 0g
    • Total Sugars: 1g
    • Protein: 1g
    • Calcium: 11mg
    • Iron: 1mg
    • Potassium: 26mg

    Categories

    Bread recipes
    Side recipes
    Baking recipes
    Thanksgiving recipes
    Dinner roll recipes