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Overhead view of garlic rosemary rolls in a white skillet, baked until golden brown and finished with flaky sea salt and herbs.
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Rosemary Garlic Pull Apart Rolls

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.
Course Appetizer, Side Dish
Prep Time 15 minutes
Cook Time 20 minutes
Rise Time 1 hour 30 minutes
Servings 14 large rolls
Calories 193kcal
Author Tawnie Graham of Kroll's Korner

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
US Customary - Metric

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
    Two side-by-side photos showing instant yeast and sugar added to a large mixing bowl, then lightly stirred together.
  • 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
    A glass measuring cup filled with warm milk on a wooden board with a thermometer inside, surrounded by fresh rosemary and an egg.
  • 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.
    Three photos showing warm milk being poured into the yeast and sugar mixture, whisked together, and becoming foamy.
  • 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
    Two side-by-side photos showing egg, butter, salt, garlic powder, and fresh chopped rosemary added to the yeast mixture, then whisked together into a herby batter.
  • 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
    Three photos showing bread flour being added to the wet ingredients, the dough beginning to form, and then kneading with a stand mixer dough hook.
  • 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.
    Two photos of the dough in a greased bowl before and after the first rise, showing it doubled in size with specks of fresh rosemary.
  • 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.
    Three photos showing risen dough being punched down, divided into portions, and shaped into smooth round rolls by hand.
  • 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.
    Two side-by-side photos of shaped rolls arranged in a round baking pan before and after the second rise, looking puffier and fuller.
  • 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
    Two photos showing rolls brushed with egg wash before baking, and then baked to a golden-brown finish.
  • 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
    Two side-by-side photos showing a bowl of melted butter mixed with parsley and rosemary, and freshly baked golden rolls brushed with the herb butter and sprinkled with 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:
  • 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

Serving: 1large roll | Calories: 193kcal | Carbohydrates: 27g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 155mg | Potassium: 98mg | Fiber: 1g | Sugar: 3g | Vitamin A: 347IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg