Rosemary Pull-Apart Dinner Rolls

Recipe View In a small bowl, dissolve yeast in warm water. Set aside in a warm place until the yeast softens and begins to form a creamy foam (10-15 minutes).

Recipe View Combine 1 cup milk and butter in a small saucepan over low heat. Cook until butter is melted (3-4 minutes); remove pan from heat.

Recipe View In the bowl of a stand mixer fitted with a dough hook, combine 2 cups flour, yeast mixture, honey, 1 teaspoon salt, rosemary, and milk mixture; mix on low until no dry spots remain. Stir in 1/2 cup flour, 2 tablespoons at a time, mixing well after each addition. Continue adding flour until a firm dough forms that pulls away from the sides of the bowl. Knead on medium until elastic and soft but still tacky (about 6 minutes). Transfer dough to a clean bowl and coat with olive oil. Cover loosely with plastic wrap or a clean dish towel and let rise in a warm spot until doubled in size (about 1 1/2 hours).

Recipe View Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.

Recipe View Transfer dough to a work surface and shape into a rectangle about 1-inch thick. Cut into 36 equally-sized pieces. Form each piece into a ball, pinching the seams on the underside, creating a smooth, round top.

Recipe View Lightly beat egg with 1 teaspoon milk in a small bowl.

Recipe View Transfer dough balls to the prepared baking sheet in 3 rows of 12, placing them close together but not touching. Brush tops lightly with the egg mixture and sprinkle with sea salt. Cover and let rise in a warm place until nearly doubled (20-30 minutes).

Recipe View Bake in the preheated oven until golden brown (about 20 minutes).