Rosemary Pull-Apart Dinner Rolls

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Description

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.

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

Instructions

  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
  2. 10 to 15 minutes.
  3. Combine 1 cup milk and butter in a small saucepan over low heat. Cook until butter is melted
  4. 3 to 4 minutes; remove pan from heat.
  5. Combine 2 cups flour
  6. yeast mixture
  7. honey
  8. 1 teaspoon salt
  9. rosemary
  10. 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
  11. 2 tablespoons at a time
  12. 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
  13. 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
  14. about 1 1/2 hours.
  15. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
  16. 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
  17. pinching the seams on the underside
  18. creating a smooth
  19. round top.
  20. Lightly beat egg with 1 teaspoon milk in a small bowl.
  21. Transfer dough balls to the prepared baking sheet in 3 rows of 12
  22. 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
  23. 20 to 30 minutes.
  24. Bake in the preheated oven until golden brown
  25. about 20 minutes.

Prep Time: 30 mins

Cook Time: 25 mins

Total Time: 2 hrs 55 mins

Servings: 36

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