Rosemary Pull-Apart Dinner Rolls

4.7
(145)

As far as holiday dinner rolls go, these are pretty lean. You can increase the amount of melted butter and toss in a egg or two, but since these are generally going to be eaten with fairly rich food, I prefer a lighter approach.

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

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

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.

  5. 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.

  6. Lightly beat egg with 1 teaspoon milk in a small bowl.

  7. 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.

  8. Bake in the preheated oven until golden brown, about 20 minutes.

    close up view of Rosemary Pull-Apart Dinner Rolls on a baking sheet
    Cheryl Vu

Editor's Note:

Please note differences in ingredient amounts and total time when following the magazine version of this recipe.

Nutrition Facts (per serving)

57 Calories
2g Fat
8g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 36
Calories 57
% Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 6%
Cholesterol 9mg 3%
Sodium 79mg 3%
Total Carbohydrate 8g 3%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 1g 3%
Calcium 11mg 1%
Iron 1mg 3%
Potassium 26mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love