These pull-apart butter dinner rolls are topped with salted rosemary and make the perfect dinner roll for the holiday. Open them up to make small sandwiches from the holiday roast or main dish.
PREP TIME 30 minutesminutes
Additional Time 2 hourshours30 minutesminutes
COOK TIME 20 minutesminutes
TOTAL TIME 3 hourshours20 minutesminutes
YIELD 16rolls
Ingredients
3 1/2cupall-purpose flour
1packet or 2 1/4 tsp instant yeast
1/4cupbrown sugar
1 1/4tspsalt
8tbsp(1 stick) butterdivided
1cupwhole milk
1egg
Olive oil for the rising bowl
2tbspfresh rosemary leaves
Kosher salt for sprinkling on top of the rolls
Instructions
MAKE THE DOUGH:
Mix the flour, yeast, brown sugar, and salt together in the bowl of a stand mixer fitted with the paddle attachment.
Place 3 tablespoons of butter in a microwave-safe dish and microwave on HIGH for 30 seconds or until melted. With the mixer on LOW, slowly drizzle the butter into the flour mixture.
Whisk together the whole milk and the egg in a microwave-safe dish and heat on HIGH for 1 minute or until steaming hot. With the mixer on LOW, slowly pour the milk mixture into the flour and stir to combine.
Scrape the sides of the bowl and scrape down the paddle attachment. Add the dough hook attachment to the mixer and knead for 6 - 8 minutes or until the dough is smooth and soft.
While the dough is being kneaded, drizzle a tablespoon of olive oil into a large mixing bowl and brush it all over the inside of the bowl. With floured hands, form the dough into a ball and place it inside the oiled bowl. Cover with plastic wrap and let it rise in a warm spot for 1 1/2 hours.
FORM THE ROLLS:
Brush 1 tbsp of melted butter all over the inside of a 9 x 13 metal baking pan. Set aside. Melt an additional 4 tbsp of butter and place near your working area for assembling the rolls.
On a floured surface, divide the dough ball into 4 equal pieces. A pizza cutter works great for this.
Working one portion of dough at a time: Roll the dough out to a 4 x 12-inch rectangle. Brush the top of the dough with butter and fold over in half long-edge to long-edge, forming a 2 x 12-inch rectangle.
Use your pizza cutter or knife to cut the long strip of dough into 4 equal pieces. Place them in the prepared baking pan.
Repeat with the remaining 3 portions of the original dough ball.
Toss the rosemary leaves in the remaining melted butter and sprinkle them over the top of the rolls. Drizzle any remaining butter from the dish over the rolls. Cover the pan with plastic wrap and let rise in a warm spot for 45 minutes.
BAKE THE ROLLS:
Preheat the oven to 375°F. (If your rolls haven't puffed up at all during the second rise, let them sit right on the stovetop while the oven preheats.)
Sprinkle a pinch or two of Kosher salt over the top of the rolls. Bake for 20 - 25 minutes or until the rolls are golden brown. Serve warm.
REHEAT THE ROLLS LATER IN THE DAY:
If you baked the rolls earlier in the day and want to reheat them, simply toast them in the oven at 325°F for 5 minutes.