Rosemary Pull-Apart Dinner Rolls

Photo by Candy H.
Adapted from allrecipes.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from allrecipes.com

Ingredients

  • 1

    package active dry yeast

  • 1/4

    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

  • 1/2

    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.

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