Rosemary Dinner Rolls
Rosemary Pull-Apart Made from Scratch Dinner Rolls are warm, soft, fluffy, melt-in-your-mouth homemade dinner rolls! A perfect accompaniment to your holiday dinners.
You’ll never want store-bought rolls ever again.
This is my Thanksgiving and Christmas dinner go-to when it comes to rolls! I think these Rosemary Pull-Apart Dinner Rolls are perfect for the holidays because the rosemary makes them seem festive and they are just a little fancier than your traditional roll recipe. Bonus, they aren’t any more work. They are soft and fluffy, and their flavor is simply dreamy, especially when you have a side of olive oil and freshly cracked black pepper or softened butter to dip them in.
These dinner rolls have a little something extra special, they have two things that make them extra special. The first is the addition of rosemary. You can use fresh rosemary or dried rosemary, either will work just fine. Just use half the amount if you are using dried instead of fresh.
The second special ingredient is some coarse salt sprinkled on the top of the roll before baking. The added salt and rosemary give these rolls amazing flavor.
These rolls are best served warm so reheat them as necessary (I just used the microwave, but you could also lightly under bake them, then return to an oven to warm just before serving and finish off the last few minutes of baking).
If you make this recipe, let us know. Leave a comment, rate it, and don’t forget to take a picture and tag it #theycallmemamad on Instagram so we can see. I LOVE seeing what you come up with. Cheers, friends!
Rosemary Pull-Apart Made from Scratch Dinner Rolls
- 1 package active dry yeast
- 1/4 cup warm water (110°F)
- 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
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°F. 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.