Rosemary Pull Apart Dinner Rolls Recipe

Flour: The base of the dough, providing structure and texture.

Sugar: Adds a touch of sweetness and helps activate the yeast.

Salt: Enhances the flavor of the rolls.

Active dry yeast: The leavening agent that makes the dough rise.

Water: Used to hydrate the dough and activate the yeast.

Olive oil: Adds moisture and richness to the dough.

Fresh rosemary: Provides a fragrant, herbal note that complements the bread beautifully.

When kneading the dough, ensure to use the heel of your hand to push the dough away from you, then fold it back over itself and give it a quarter turn. This technique helps develop the gluten structure, making the rolls light and airy. If the dough feels too sticky, sprinkle a little flour on your work surface, but be careful not to add too much as it can make the rolls dense.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the rolls denser.

• sugar - Substitute with honey: Honey adds a natural sweetness and moisture, but you may need to slightly reduce the water content.

• salt - Substitute with sea salt: Sea salt can provide a different mineral profile and a slightly different flavor.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly with dry ingredients and may rise faster.

• warm water - Substitute with milk: Milk can add richness and a softer texture to the rolls.

• olive oil - Substitute with melted butter: Melted butter adds a richer flavor and a softer crumb.

• fresh rosemary - Substitute with dried rosemary: Dried rosemary is more concentrated, so use about one-third the amount of fresh rosemary.

• Allow the dinner rolls to cool completely before storing. This prevents condensation from forming inside the storage container, which can make the rolls soggy.
• Store the rosemary pull apart dinner rolls in an airtight container or a resealable plastic bag. This helps maintain their freshness and prevents them from drying out.
• For short-term storage, keep the rolls at room temperature. They will stay fresh for up to 2 days.
• If you need to store the rolls for a longer period, place them in the refrigerator. They will keep for up to a week. Make sure to bring them to room temperature or warm them slightly before serving for the best texture.
• To freeze the dinner rolls, wrap each roll individually in plastic wrap or aluminum foil. This prevents freezer burn and helps maintain their flavor.
• Place the individually wrapped rolls in a resealable freezer bag or an airtight container. Label the bag with the date to keep track of their freshness.
• The rosemary pull apart dinner rolls can be frozen for up to 3 months. When ready to use, thaw them at room temperature or reheat them directly from the freezer.
• To reheat, preheat your oven to 350°F (175°C). Place the rolls on a baking sheet and cover them with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until warmed through.
• For a quick reheat, you can also use a microwave. Wrap the rolls in a damp paper towel and microwave on medium power for 20-30 seconds. This helps retain their moisture and softness.
• If you prefer a crispier exterior, you can brush the rolls with a little olive oil or melted butter before reheating in the oven. This adds a delightful crunch and enhances the flavor.

• Preheat your oven to 350°F (175°C). Wrap the dinner rolls in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10-15 minutes until they are warmed through.

• For a quick reheat, use a microwave. Place the dinner rolls on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 20-30 seconds. Check if they are warm enough; if not, continue in 10-second intervals.

• If you have an air fryer, preheat it to 320°F (160°C). Place the dinner rolls in the basket, ensuring they are not touching each other. Heat for 3-5 minutes until they are warmed through and slightly crispy on the outside.

• To reheat on the stovetop, use a skillet over medium-low heat. Add a small amount of olive oil or butter to the skillet. Place the dinner rolls in the skillet and cover with a lid. Heat for about 2-3 minutes on each side until they are warmed through and have a slight crisp on the outside.

• For a toaster oven, preheat to 350°F (175°C). Wrap the dinner rolls in aluminum foil and place them on the rack. Heat for 10-12 minutes until they are warmed through.

• Large mixing bowl: To combine the flour, sugar, salt, and yeast, and later to mix in the warm water and olive oil.

• Measuring cups: To measure out the flour and warm water accurately.

• Measuring spoons: To measure the sugar, salt, and active dry yeast precisely.

• Wooden spoon: To mix the ingredients until a dough forms.

• Clean surface: To knead the dough until it becomes smooth and elastic.

• Greased bowl: To place the dough in for rising.

• Plastic wrap or kitchen towel: To cover the dough while it rises.

• Baking sheet: To place the shaped dough balls on for baking.

• Sharp knife or dough cutter: To divide the dough into 12 equal pieces.

• Oven: To bake the rolls at the specified temperature.

• Cooling rack: To cool the rolls once they are baked.

• Chopping board: To chop the fresh rosemary.

• Chef's knife: To chop the fresh rosemary finely.

Use a stand mixer: Save time by using a stand mixer with a dough hook to mix and knead the dough.

Pre-chop rosemary: Chop the rosemary in advance and store it in an airtight container.

Warm water prep: Use a thermometer to quickly measure the warm water temperature for activating the yeast.

Batch baking: Double the recipe and freeze half of the rolls for future use.

Quick rise method: Use the oven's proofing setting or a warm spot to speed up the dough rising process.