Rosemary Pull-Apart Dinner Rolls

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.

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 57 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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

Step 8

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.