Rosemary Pull-Apart Dinner Rolls

Ingredients

• Active Dry Yeast

  Hodgson Mill

  1 serving or 9g

• Water

  Plain, clean water

  ¼ cup or 59g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  1 cup or 244g

• Butter

  Unsalted

  2 tbsp or 28g

• Wheat flour

  White, all-purpose, unenriched

  1 cup or 125g

• Wheat flour

  Whole-grain

  1 cup or 120g

• Honey

  1 tbsp or 21g

• Salt

  Table

  1 tsp or 6g

• Rosemary

  Fresh

  2 tsp or 1g

• Wheat flour

  White, all-purpose, unenriched

  ½ cup or 63g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 tsp or 5g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Dissolve yeast in warm water in a small bowl. Set aside in a warm place until the yeast softens and begins to form a creamy foam, 10 to 15 minutes.
2. Combine 1 cup milk and butter in a small saucepan over low heat. Cook until butter is melted, 3 to 4 minutes; remove pan from heat.
3. Combine 2 cups flour, yeast mixture, honey, 1 teaspoon salt, rosemary, and milk mixture in the bowl of a stand mixer fitted with a dough hook; 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. 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.
4. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
5. 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.
6. Lightly beat egg with 1 teaspoon milk in a small bowl.
7. 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 to 30 minutes.
8. Bake in the preheated oven until golden brown, about 20 minutes.