Best 2 Rosemary Pull Apart Dinner Rolls Recipes
ROSEMARY-GARLIC DINNER ROLLS
These rolls are so soft and have such wonderful flavor. What a nice touch to bring to both holiday dinners and family meals.
Provided by Taste of Home
Time 30m
Yield 16 rolls.
Number Of Ingredients 9
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Divide into 16 portions; shape into balls. Divide between two greased 9-in. round baking pans. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 12-15 minutes or until golden brown. Remove from pans to wire racks.
Nutrition Facts : Calories 111 calories, Fat 2g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 162mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
GRANDMA'S ROSEMARY DINNER ROLLS
My grandma (I called her Baba) made these in her coal oven. How she regulated the temperature is beyond me! She always made extra rolls for the neighbors to bake in their own ovens. At lunchtime, my mom and aunts delivered the formed rolls. -Charlotte Hendershot, Hudson, Pennsylvania
Provided by Taste of Home
Time 55m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, dissolve yeast in warm water. Place the flour, sugar, 2 teaspoons rosemary and salt in a food processor; pulse until blended. Add the warm milk, egg and yeast mixture; cover and pulse 10 times or until almost blended. , While processing, gradually add oil just until dough pulls away from sides and begins to form a ball. Process 2 minutes longer to knead dough (dough will be very soft)., Transfer dough to a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down dough. Turn onto a lightly floured surface; divide and shape into 12 balls. Roll each into a 15-in. rope. Starting at 1 end, loosely wrap dough around itself to form a coil. Tuck end under; pinch to seal., Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes., For egg wash, in a small bowl, whisk egg yolk and milk; brush over rolls. Sprinkle with remaining rosemary. Bake at 350° until golden brown, 18-22 minutes. Remove from pans to wire racks; serve warm.
Nutrition Facts : Calories 194 calories, Fat 6g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 163mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
Tips:
- Use fresh rosemary for the best flavor. If you don't have fresh rosemary, you can use 1 teaspoon of dried rosemary.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Be careful not to overwork the dough. Overworking the dough will make the rolls tough.
- Let the rolls rise in a warm place until they are doubled in size. This will take about 1 hour.
- Brush the rolls with melted butter before baking. This will give them a golden brown color.
- Bake the rolls at 375 degrees Fahrenheit for 20-25 minutes, or until they are golden brown. Don't overbake as the rolls will become dry.
- Serve the rolls warm with your favorite dipping sauce.
Conclusion:
These rosemary pull-apart dinner rolls are a delicious and easy-to-make side dish that is perfect for any occasion. They are soft and fluffy on the inside, with a crispy golden brown crust on the outside. The rosemary adds a subtle flavor that pairs well with the other ingredients. These rolls are sure to be a hit with your family and friends.
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