Recipe by Chef John
"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."
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active dry yeast
warm water (110 degrees F (43 degrees C))
minced fresh rosemary leaves
all-purpose flour, or as needed
coarse sea salt to taste
I suggest watching the video. I'm surprised there aren't more reviews on this one. :) My slight changes were: I added the honey to the yeast/water mix, and added the salt in lastly while adding in flour to make a soft dough. Also used salted butter, didn't seem to make a diff. Only thing is, if you get 3 dozen rolls their going to be pretty small. I got 18 and they weren't that big. 1.5 oz or so each. Seemed I needed to add in more flour at the end then called for but I did use bread flour instead of A/P. However, the end result turned out fantastic. I used my 10" round Superstone (for deep dish pizza) to bake them and 15 rolls fit perfectly. Nice fluffy rolls. I will stress DO NOT sub dry for fresh Rosemary. You will probably leave a bad review if you do that but it will be your fault (just saying). Thanks CJ. My go to roll recipe here on out. :) Man, so simple yet delicious.
I tried the recipe with instant yeast, and it didn't turn out that great :(
I searched and searched for a dinner roll recipe that was easy and sounded good to make for Thanksgiving. I went with this recipe because it came with a video, which I suggest watching if you've never made homemade rolls before. I made a test batch today to taste them and this recipe is a keeper. They are very good and the rosemary added a great flavor that wasn't over powering. This is my first time ever at making homemade bread and I am no Betty Crocker in the kitchen. These rolls were easy to make. I followed the directions completely. It seemed I did use a little more flour then called for. I just added very small amounts until the dough balled up and pulled away from the sides of the bowl like in the video. Be sure to have a thermometer on hand so you can get the proper water temperature so not to kill the yeast.
I made these using 23 grams as the size of my rolls, and that produced 30 luscious rolls! Thanks so much for another great recipe, Chef John! The people at my dinner party thought they were great!
I prepared these rolls on short notice and despite not giving them the proper time to rise, they still turned out wonderful. My wife wasn't a huge fan of the rosemary, but I thought the light hint of it added to the flavor in a great way. Delicious!
Super easy to make and absolutely delicious! I made half the batch as per CJ, putting them close together on a baking sheet to "pull apart" and the other half in muffin tins. Both were equally good and presentation wise, both pretty. This is going to be my go to recipe for dinner rolls and substitute herbs to along with my menus. Also, I made the lemon herb butter on this site and the two were great compliments to one another!
I tried this recipe, and it turned out great. I had to put a little more flour than what the recipe called for, but otherwise everything was as simple as chef John showed us. I will definitely make this again!
I've been following Chef John on Youtube for years, everything I've made has turned out pretty awesome. This recipe is no exception. Yum Yum.
One thing I will say is I only got 24 small rolls, any smaller might have been a little ridiculous.
I made the rolls to act as burger buns and my burger became tiny sliders.
* Percent Daily Values are based on a 2,000 calorie diet.
Rosemary Pull-Apart Dinner Rolls
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 21
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