Sourdough Rosemary Pull-Apart Rolls

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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.

Sourdough rosemary pull apart rolls dinner enriched dough Parker house bread

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.

Sourdough rosemary pull apart rolls dinner enriched dough Parker house bread

 

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

Sourdough rosemary pull apart rolls dinner enriched dough Parker house bread ingredients

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.

Sourdough rosemary pull apart rolls rosemary butter melting infused flavor

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.

Sourdough rosemary pull apart rolls mixing dough stand mixer

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

Sourdough rosemary pull apart rolls proofing rising

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

Sourdough rosemary pull apart rolls after proofing rising doubled in size

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

Sourdough rosemary pull apart rolls weighing out portions and rolling into balls

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.

Sourdough rosemary pull apart rolls sheet tray proofing doubled

Preheat the oven to 375ºF.

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

Sourdough rosemary pull apart rolls egg wash brush

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

Sourdough rosemary pull apart rolls Maldon salt

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!

Sourdough rosemary pull apart rolls baked

Enjoy warm or at room temperature.

 

 

Sourdough rosemary pull apart rolls recipe

Sourdough Rosemary Pull-apart Rolls

The softest and most delicious dinner rolls. Perfect for any holiday meal.
Prep Time: 15 minutes
Cook Time: 20 minutes
Proofing Time: 2 hours
Course: Side Dish
Keyword: bread, rolls, sourdough discard
Makes: 15 Rolls
Author: Corey Grimsley

Ingredients

  • 50 grams butter unsalted
  • 1 tbsp fresh rosemary chopped, 1-2 stalks
  • 122 grams whole milk slightly warm
  • 1 tbsp granulated sugar
  • 1 tsp actve dry yeast
  • 2 large eggs room temperature
  • 227 grams sourdough discard
  • 1 tsp Kosher salt
  • 420 grams all purpose flour
  • egg wash one whole egg + a splash of cream

Instructions

  • 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 butter, milk and 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 pan-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) and add a pinch of Maldon salt and rosemary.  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.
Did you try this recipe?Let me know how it was!

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About me

Corey Grimsley

I’m an artist and art restorer who spends an equal amount of time in the kitchen. Follow along as I put an artisanal touch on all of my bakes!

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