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If you are looking for the softest, fluffiest dinner rolls-these sourdough rosemary pull-apart rolls are the way to go!

This easy bread recipe is a great addition to any dinner, especially during the holidays!  Rosemary infused butter adds the most delicious flavor and the texture is delightful.

You can serve these at room temperature or fresh out of the oven (trust me, it’s hard to resist…your kitchen will smell SO good!).  Either way, the rolls stay really soft.  The hint of sweetness and subtle sourdough tang are a winning combination.

 

What you need to make the sourdough rosemary pull-apart rolls:

Butter – This recipe starts with a rosemary infused butter.  As the butter melts, fresh rosemary is added and the flavors meld together.

Rosemary – You want to use fresh rosemary here, the flavor is so much more fragrant than dried.  One or two sprigs are enough to make a tablespoon of chopped rosemary.

Milk – This is an enriched dough, so milk, butter, and eggs all contribute to the soft texture.  I use whole milk, but feel free to use your preferred milk.

Sugar –  Granulated sugar helps to make the bread more tender.

Active Dry Yeast- In addition to the natural yeast in the sourdough discard, active dry yeast will make the bread extra fluffy and help speed up the proofing time.

Eggs – Whole eggs are necessary for richness and to help with the structure.  Room temperature eggs are best here.

Sourdough Discard – This is a great way to use your sourdough discard.  It is in this recipe mostly for the flavor-because this is such a quick bread, instant yeast also used to speed up the process.

Salt – Just a touch of salt to balance out the flavors.

Flour – All purpose flour is perfect here.

Egg Wash – For a shiny finish, the rolls are brushed with an egg wash just before baking.  I use one egg whisked together with a splash of cream.

 

 

How to make the sourdough rosemary pull apart rolls:

Melt the butter in a small pan over low heat.   Finely chop the fresh rosemary and add it to the butter, swirling until completely melted.  Set the pan aside to cool.

Measure the milk into a heat proof container and microwave for 30 seconds.

Add the remaining ingredients (except the egg wash) into the bowl of a stand mixer fitted with a hook attachment.  Mix on low for six minutes, until the dough is soft and pillowy.

Transfer the dough to a bowl that has been coated in olive oil.

Cover and set somewhere warm until it has doubled in size, about an hour.

Divide the dough into 15 equally sized pieces and form into balls by pulling the sides of the dough towards the bottom.

Place in a buttered quarter sheet-three rows of five fit best.  Cover the tray and keep in a warm spot until doubled, about an hour.

Preheat the oven to 375ºF.

Just before baking, gently brush the tops each roll with an egg wash (one egg + a splash of cream).

I like to add a pinch of Maldon salt and rosemary to the tops for a bit of extra flavor.

Bake for 20 minutes at 375ºF.  The bread will be light and fluffy, the tops will have a beautiful shine, and the kitchen will smell amazing!

Enjoy warm or at room temperature.