Rosemary Garlic Pull Apart Rolls

Ingredient Notes

(For the full recipe, scroll down to the recipe card below)

• Bread Flour: Bread flour has a little more protein than regular all-purpose flour, which helps the dough stretch and hold its shape. This helps make the rolls extra fluffy on the inside while still being sturdy enough to pull apart without falling apart.
• Instant Yeast: This is the leavening agent in these rolls. Unlike active dry yeast, instant yeast works quickly which helps the dough rise faster and more reliably.
• Granulated Sugar: The sugar “feeds” the yeast, meaning it helps it activate and rise. While these rolls are not sweet, the small amount of sugar does balance the savory garlic and rosemary to enhance the overall flavor.
• Whole Milk: Adds richness and makes the rolls super soft and tender. It also helps the tops bake up golden brown. Using milk instead of water just gives these rolls that extra cozy, bakery-style vibe that I’m just obsessed with!
• Fresh Rosemary: Fresh rosemary is the star ingredient here. It adds a fragrant, herby taste that pairs *so well* with the buttery garlic finish. Using fresh instead of dried makes the rolls taste brighter and more flavorful.
• Other Ingredients Needed: unsalted butter, large eggs, salt, garlic powder, fresh parsley, flaky sea salt

Step by Step Directions

(For the full recipe, scroll down to the recipe card below)

Expert Tips

• Make sure your yeast is alive: When you mix the yeast with the sugar and milk, if the mixture doesn’t foam, the yeast is dead and you’ll need new yeast before continuing.
• Don’t add too much flour: The dough should feel slightly tacky but not sticky. Adding too much flour will make the rolls dense instead of soft and fluffy. And you want those delicious soft and fluffy rolls!
• Help your dough rise: Yeast loves a warm, draft-free spot. If your kitchen is chilly, you can put the covered dough in the oven with just the light on, or near a warm stovetop to rise.
• Shape evenly: Use a kitchen scale to portion the dough so all the rolls are the same size and bake evenly.
• Cast iron: A cast iron skillet gives the rolls a beautifully golden crust while keeping the inside soft and tender. You don’t need to grease the cast iron if it is already seasoned.
• Egg wash for shine: Brushing with egg wash before baking gives your pull apart rolls that golden, glossy bakery-style finish.
• Butter while hot: Brush the melted herb butter on as soon as the rolls come out of the oven so it soaks into the bread.

Variations / Substitutions

• Herbs: You can try swapping the rosemary for thyme, sage, or Italian seasoning. Dried herbs also work in place of fresh (you will just want to use about ⅓ the amount).
• Garlic: Fresh minced garlic can be mixed into the butter topping for extra garlicky flavor, or roasted garlic can be mashed into the dough for a fun twist.
• Cheese Lovers: Sprinkle shredded parmesan, mozzarella, or cheddar over the rolls during the last 5 minutes of baking for a cheesy crust.
• Stuffed Rolls: Stuff each roll with a cube of mozzarella before baking for a gooey surprise and then finish the baked rolls with everything bagel seasoning.

How to Store Pull Apart Rolls

• Room Temperature: Store cooled rolls in an airtight container or ziploc bag at room temperature for up to 2–3 days. They’ll stay soft if you keep them tightly covered.
• Reheating: Warm in the microwave for about 10–15 seconds or wrap in foil and reheat in a 300°F oven for 8–10 minutes until soft and warm again.

Freezing

• Freezing Unbaked Rolls:
  • Shape the dough into rolls, then place them on a parchment-lined baking sheet.
  • Freeze until solid, then transfer to a freezer bag or airtight container.
  • The unbaked rolls can be frozen for up to 2 months.
  • When you’re ready to bake, arrange the frozen rolls in your pan, cover loosely, and let them thaw and rise at room temperature for a few hours until puffy.
  • Then bake as directed and finish with melted herb butter.
• Freezing Baked Rolls:
  • Let baked rolls cool completely, then store in a freezer-safe bag for up to 2 months.
  • Thaw at room temperature and refresh in a 300°F oven for about 10 minutes.
  • Brush with melted herb butter after warming for that fresh-from-the-oven taste.

FAQs

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5 from 1 review

Rosemary Garlic Pull Apart Rolls

Prep: 15 minutes mins

Rise Time: 1 hour hr 30 minutes mins

Cook: 20 minutes mins

Servings: 14 large rolls

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There’s nothing better than a basket of warm, homemade bread on the table, and these Rosemary Garlic Pull-Apart Rolls hit the mark every time. Soft, pillowy, and brushed with buttery garlic and herbs, they’re the perfect side for a weeknight dinner, holiday gathering, or anytime you want bakery-quality rolls fresh from your own oven.

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Ingredients

For the Dough:

• ▢ 3 – 3 ½ cups bread flour (spooned and leveled)
• ▢ 2 tsp. instant yeast (*see notes for using active dry yeast)
• ▢ 2 Tbsp. granulated sugar
• ▢ 1 cup whole milk
• ▢ 4 Tbsp. unsalted butter (melted)
• ▢ 1 large egg (room temperature)
• ▢ 1 tsp. salt
• ▢ 1 tsp. garlic powder
• ▢ 1 ½ Tbsp. fresh rosemary (finely chopped (or 2 tsp. dried rosemary))

For the Egg Wash:

• ▢ 1 large egg (lightly beaten with 1 tsp. water)

For Finishing:

• ▢ 2 Tbsp. unsalted butter (melted)
• ▢ 2 tsp. fresh rosemary (finely chopped)
• ▢ 2 tsp. fresh parsley (finely chopped)
• ▢ pinch garlic powder
• ▢ flaky sea salt (for garnish)

Get Recipe Ingredients

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Instructions 

• Prepare the Yeast Mixture: In the bowl of a stand mixer fitted, combine the yeast and sugar.
  2 tsp. instant yeast, 2 Tbsp. granulated sugar
  
• Warm the Milk: In a microwave-safe bowl or measuring cup, heat the milk for about 1 minute, or until warm (115–120°F / 46–49°C). Use a thermometer to avoid overheating.
  1 cup whole milk
  
• Activate the Yeast: Pour the warm milk over the yeast and sugar. Whisk gently to combine, then cover loosely with a clean kitchen towel. Allow to sit for 5-10 minutes or until the mixture is frothy.
  
• Add Remaining Ingredients: Add the melted butter, egg, salt, garlic powder, and rosemary to the yeast mixture.
  4 Tbsp. unsalted butter, 1 large egg, 1 tsp. salt, 1 tsp. garlic powder, 1 ½ Tbsp. fresh rosemary
  
• Mix and Knead the Dough: Add 1 cup of bread flour and mix on low speed. Gradually add the remaining flour, then increase to medium-low speed and knead for ~6 minutes, until the dough is smooth. The dough should be slightly tacky but not overly sticky; if needed, add extra flour 1 tablespoon at a time.
  3 – 3 ½ cups bread flour
  
• First Rise: Transfer the dough to a lightly greased bowl (nonstick spray works well). Cover with plastic wrap or aluminum foil and let rise in a warm, draft-free space until doubled in size, about 60-90 minutes.
  
• Shape the Rolls: Punch down the dough to release air. Divide into 14 equal portions for large rolls or ~22 portions for smaller rolls. To shape, pinch the dough at the bottom and gently roll under your palm on a clean surface until smooth.
  
• Second Rise: Arrange rolls evenly in the cast iron (or pan of choice – see notes section below for other options). Cover the pan with plastic wrap or foil and let rise in a warm environment until puffy, 30-45 minutes.
  
• Bake the Rolls: Preheat the oven to 350°F (177°C). Brush the rolls with the egg wash and bake for 20-25 minutes, or until golden brown and cooked through.
  1 large egg
  
• Finish and Serve: Melt the butter and combine with the rosemary, parsley, and garlic powder. Immediately brush the hot rolls with the melted butter and herb mixture, then sprinkle with flaky sea salt. Serve warm.
  2 Tbsp. unsalted butter, 2 tsp. fresh rosemary, 2 tsp. fresh parsley, pinch garlic powder, flaky sea salt
  

Notes

• Active Dry Yeast: If using active dry yeast instead of instant, dissolve it in the warm milk with the sugar first and let it sit 5–10 minutes until foamy. Continue with the recipe as written, but allow an extra 10–15 minutes for each rise.
• Pan Options:
  • 10 inch oven safe cast iron (no need to grease if already seasoned)
  • 9 inch square pan (make sure to grease)
  • 9 inch springform pan (make sure to grease)
  • 9×13 baking pan (make sure to grease)
• Make-Ahead Tips:
  • Rolls can be shaped and refrigerated (covered) for up to 12 hours before baking.
  • Let sit at room temperature for 45 minutes before proceeding with egg wash and baking.

Nutrition Information

Serving: 1large roll, Calories: 193kcal (10%), Carbohydrates: 27g (9%), Protein: 6g (12%), Fat: 7g (11%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 39mg (13%), Sodium: 155mg (7%), Potassium: 98mg (3%), Fiber: 1g (4%), Sugar: 3g (3%), Vitamin A: 347IU (7%), Vitamin C: 1mg (1%), Calcium: 40mg (4%), Iron: 1mg (6%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

© Author: Tawnie Graham of Kroll’s Korner

📸 Photography by Creating Kaitlin