Rosemary Pull Apart Dinner Rolls Recipes

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ROSEMARY-GARLIC DINNER ROLLS



Rosemary-Garlic Dinner Rolls image

These rolls are so soft and have such wonderful flavor. What a nice touch to bring to both holiday dinners and family meals.

Provided by Taste of Home

Time 30m

Yield 16 rolls.

Number Of Ingredients 9

1 cup water (70° to 80°)
2 tablespoons butter, softened
1 egg, lightly beaten
3 tablespoons sugar
1 tablespoon dried rosemary, crushed
2 teaspoons dried minced garlic
1 teaspoon salt
3-1/4 cups bread flour
1 package (1/4 ounce) active dry yeast

Steps:

  • In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Divide into 16 portions; shape into balls. Divide between two greased 9-in. round baking pans. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 12-15 minutes or until golden brown. Remove from pans to wire racks.

Nutrition Facts : Calories 111 calories, Fat 2g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 162mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

GRANDMA'S ROSEMARY DINNER ROLLS



Grandma's Rosemary Dinner Rolls image

My grandma (I called her Baba) made these in her coal oven. How she regulated the temperature is beyond me! She always made extra rolls for the neighbors to bake in their own ovens. At lunchtime, my mom and aunts delivered the formed rolls. -Charlotte Hendershot, Hudson, Pennsylvania

Provided by Taste of Home

Time 55m

Yield 1 dozen.

Number Of Ingredients 12

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3 cups bread flour
2 tablespoons sugar
1 tablespoon minced fresh rosemary, divided
3/4 teaspoon salt
2/3 cup warm 2% milk (110° to 115°)
1 large egg, room temperature
1/4 to 1/3 cup canola oil
EGG WASH:
1 large egg yolk
2 tablespoons 2% milk

Steps:

  • In a small bowl, dissolve yeast in warm water. Place the flour, sugar, 2 teaspoons rosemary and salt in a food processor; pulse until blended. Add the warm milk, egg and yeast mixture; cover and pulse 10 times or until almost blended. , While processing, gradually add oil just until dough pulls away from sides and begins to form a ball. Process 2 minutes longer to knead dough (dough will be very soft)., Transfer dough to a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down dough. Turn onto a lightly floured surface; divide and shape into 12 balls. Roll each into a 15-in. rope. Starting at 1 end, loosely wrap dough around itself to form a coil. Tuck end under; pinch to seal., Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes., For egg wash, in a small bowl, whisk egg yolk and milk; brush over rolls. Sprinkle with remaining rosemary. Bake at 350° until golden brown, 18-22 minutes. Remove from pans to wire racks; serve warm.

Nutrition Facts : Calories 194 calories, Fat 6g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 163mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.

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