Rosemary Pull-Apart Dinner Rolls

Rosemary Pull-Apart Dinner Rolls

Made  times
Chef John 23810

"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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2 h 55 m servings 57 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • Calories:
  • 57 kcal
  • 3%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 7.5g
  • 2%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 79 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 58 Ratings

Most helpful positive review

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 ...

Most helpful critical review

I tried this to substitute for my normal crescent rolls for Easter dinner. Half the group thought they were great, better than the crescents, very redolent of rosemary. The other half, including...

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Least positive

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 ...

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'v...

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 hi...

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...

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 gr...

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, a...

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 pas...

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 alw...

I just made this recipe and they turned out pretty perfect. I made the mistake of forgetting to punch down the down after the first rise, so i had some surface bubbles on the roll. But regardles...

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