Rosemary Garlic Pull Apart Rolls

I wish you could smell these rolls, you would make them for sure. I love a pull apart roll, its just such a satisfying way to eat bread. Does that make any sense? LOL. Oh well, make these ...they are yummy!


I cup whole milk

6 Tbs sugar

2 packets of active dry yeast (4 1/2 Tbs)

5 Tbs unsalted butter softened

4 cups all purpose flour

1 1/2 tsp salt

2 large eggs


1/2 cup salted butter

2 cloves garlic, minced

2 Tbs fresh rosemary, chopped


1) Heat the milk and sugar in a small saucepan over low heat until just warm to the touch. Pour into the bowl of a stand mixer and add the yeast. Let it rest and get foamy… about 5 minutes.

2) Add 1 cup flour, butter, salt and eggs to the milk mixture. Beat with the paddle attachment on low speed until smooth. Keeping the mixer at low speed, add the remaining flour 1/2 cup at a time, scraping the bowl as needed. When the flour is incorporated, switch to the dough hook.

3) Knead with the dough hook on low speed, scraping the bowl and hook occasionally, until the dough is smooth and elastic, about 10 minutes.

4) Generously butter a large bowl and flour a work surface. Turn the dough out onto the surface and knead into a tight ball. Transfer to the bowl and turn the dough to butter the whole ball. Cover and bowl with plastic wrap and let stand until doubled in size, about 1 1/2 hours.

5) Butter or spray with baking spray, two 12- cup muffin pans ( this recipe will make about 18 rolls) Punch down the dough and turn out onto a work surface. Push dough into a rectangle. Cut dough into 6 or 7 one inch strips. and then cut into about twelve or more 1-inch pieces. Place these pieces into the muffin cup. I’m not super strict about the size of the pieces…I put about 4 in each cup, more or less depending on the size of the piece. When you used all your dough, cover loosely with plastic wrap and let stand until the dough puffs a bit…. about 20 minutes.

6) Preheat oven to 350. In a small pan over medium- low heat melt the remaining 1/2 cup butter. Add the garlic and rosemary, simmer in butter until garlic is fragrant but not brown, about 1 minute. Baste the rolls with 1/2 the butter mixture, making sure to scoop up the garlic on the bottom. Bake for 20 minute or until slightly golden. While warm, baste with the rest of the garlic butter. ENJOY!