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.
Provided by Chef John
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h55m
Yield 36
Number Of Ingredients 13
Steps:
- 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 degrees F (190 degrees C). 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.
Nutrition Facts : Calories 57.1 calories, Carbohydrate 7.5 g, Cholesterol 8.5 mg, Fat 2.4 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 1.1 g, Sodium 78.5 mg, Sugar 0.8 g
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Rogelio Rivera
[email protected]These rolls are perfect for a crowd. They're easy to make ahead of time and they always disappear quickly.
Susami Magar
[email protected]I'm not a baker, but these rolls were surprisingly easy to make. I'll definitely be making them again for my next party.
Edith Inno
[email protected]These rolls were a bit more work than I expected, but they were definitely worth it. They were so flavorful and delicious.
Brendin Mdhluli
[email protected]I love the idea of these rolls, but I found that the dough was a bit too sticky to work with. I had to add a lot of extra flour to get it to the right consistency.
LUKE MAENDE
[email protected]I followed the recipe exactly and the rolls turned out dry and crumbly. I'm not sure what went wrong.
marley
[email protected]These rolls were a bit too rosemary-forward for my taste, but my husband loved them. I'll probably make them again with less rosemary next time.
Jannatul Arabia
[email protected]I've never made pull-apart rolls before, but these were surprisingly easy to make. I'll definitely be making them again.
Nate Dignan
[email protected]These rolls were delicious! I made them for a potluck and they were gone in minutes. Everyone loved them.
Amanda Butler
[email protected]I've made these rolls several times now, and they're always a hit. They're so easy to make and they always turn out perfect. I love the way the rosemary and garlic flavors complement each other.
Amber Long
[email protected]I'm not a huge fan of rosemary, but I decided to try these rolls anyway. I'm so glad I did! The rosemary flavor was subtle and didn't overpower the other flavors. The rolls were also incredibly soft and fluffy.
Stephanjones41 Jones
[email protected]These pull-apart rolls were a huge hit at my dinner party! They were so light and fluffy, and the rosemary flavor was perfect. I'll definitely be making these again.