Rosemary Garlic Pull Apart 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.

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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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To make, combine the yeast and sugar in the bowl of a stand mixer.

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In a microwave-safe bowl or measuring cup, heat the milk for about 1 minute, or until warm.

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Pour the warm milk over the yeast and sugar. Whisk gently to combine.

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Cover loosely with a clean kitchen towel and allow to sit for 5-10 minutes or until the mixture is frothy.

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Add the melted butter, egg, salt, garlic powder, and rosemary to the yeast mixture.

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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.

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Transfer the dough to a lightly greased bowl.

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Cover with plastic wrap or aluminum foil and let rise in a warm, draft-free space until doubled in size, about 60-90 minutes.

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Punch down the dough to release air.

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Divide into 14 equal portions. To shape, pinch the dough at the bottom and gently roll under your palm on a clean surface until smooth.

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Arrange rolls evenly in the cast iron.

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Cover the pan with plastic wrap or foil and let rise in a warm environment until puffy, 30-45 minutes.

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Brush the rolls with the egg wash.

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Bake for 20-25 minutes, or until golden brown and cooked through.

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Melt the butter and combine with the rosemary, parsley, and garlic powder.

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Immediately brush the hot rolls with the melted butter and herb mixture, then sprinkle with flaky sea salt. Serve warm.

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For full recipe, instructions, helpful tips and more swipe up or visit blog!

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