Rosemary Pull-Apart Dinner Rolls Recipe -
Rosemary Pull-Apart Dinner Rolls Recipe
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Rosemary Pull-Apart Dinner Rolls
See how to make rosemary pull-apart rolls from scratch. See more
  • READY IN ABOUT 3 hrs

Rosemary Pull-Apart Dinner Rolls

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings
  • PREP

    30 mins
  • COOK

    25 mins

    2 hrs 55 mins


  1. 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.
  2. 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.
  3. 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.
  4. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
  5. 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.
  6. Lightly beat egg with 1 teaspoon milk in a small bowl.
  7. 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.
  8. Bake in the preheated oven until golden brown, about 20 minutes.
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Reviews More Reviews

Most Helpful Positive Review
May 12, 2013

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.

Most Helpful Critical Review
Aug 14, 2014

I tried the recipe with instant yeast, and it didn't turn out that great :(

Nov 23, 2013

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.

Feb 07, 2013

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!

Nov 16, 2013

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!

Feb 24, 2013

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!

Mar 16, 2014

Let me first start out by saying that Chef John is the bomb! I discovered him when I tried his meatless meatballs and anyone who can conquer something like that was worth following. In the past I have not had good luck with dinner rolls, they were either too heavy, didn't rise, or didn't have good flavor. These rolls were beyond amazing. I couldn't believe the flavor that came from these. I didn't have fresh rosemary so I instead used 1tsp of dried rosemary and doubled the honey. I thought it was going to be a flop because I needed much more flour to get the dough to pull away from the bowl, but I was patient and it worked. I strongly suggest following the video instead of the instructions. They are slightly different, and the video will keep you on point (as well as make you laugh)! These were easy, and worth the effort!!!

Jun 03, 2013

I had a little problem with the yeast and my mixer so i told myself i wasn't going to be making this again any time soon. But when i started baking, the aroma alone was so rewarding! And 'as always' with all Chef John's recipes i have tried, it turned out perfect! My husband says thank you, Chef John. Now i am sure i am going to be making this every weekend. Of course, i didn't even attempt to make any changes to a 'Chef John's recipe'. I only used my favourite herb instead of rosemary. I only know its local name here (i am in Ghana, West Africa) so i might just post a picture of it later to see if anybody can help me with the name.


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  • Calories
  • 57 kcal
  • 3%
  • Carbohydrates
  • 7.5 g
  • 2%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 2.4 g
  • 4%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1.4 g
  • 3%
  • Sodium
  • 79 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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