Herb Pull Apart Yeast Rolls

There is nothing like fresh bread out of the oven to complete a meal.  In the past my family has been big fans of frozen store bought rolls, like Pillsbury or Rhodes.  However, I recently discovered how much more delicious made from scratch rolls can be.  A perfect compliment to soups, steak, or chicken.  This side-dish complements the senses.

This easy recipe recipe makes 18 rolls, which would be perfect for a Thanksgiving get together but if you are making just for a family dinner you can freeze what you don’t plan on eating for another night.  It’s a great way to save a little money and have homemade deliciousness on hand!

You will make these again and again to please the senses of sight, smell and of course taste!


* 1 packet of active of active dry yeast or 2 1/4 tsps if you buy it in the glass jar  (A great idea if you use yeast even a couple times a year.  Keep it in your freezer when you aren’t using it.)
* 1 cup of water between 110 and 120 degrees
* 2T plus a pinch of sugar
* 1/4 melted butter plus 2T melted butter
* 3 1/2 C flour
* ½ t salt
* ¼ t thyme
* ¼ t oregano
* ¼ t of rosemary

In your electric mixer with a bread hook at a low speed dissolve warm water, a pinch of sugar and yeast. Wait for bubbles to form around the edges, about six to nine minutes.

Add a ¼ c of melted butter, 2 c of flour, 2 T of sugar and ½ t salt, ¼ t thyme, ¼ t oregano, ¼ t of rosemary.  (These are three of my favorite spices but you can use other spices like dill or parsley instead.  Make this recipe your own.) Mix in an electric mixer for about 1 minute or until everything is well blended at about a speed of 2.

While your mixer is still going add 1-½ c of flour in ½ c increments until dough is smooth and elastic (or for about 2 minutes).

Cover your bowl with a kitchen towel and set in a warm place, like a window on a sunny day, next to your stove if you are cooking or perhaps near your dishwasher if you are cleaning.  Let rise for about an hour or double in size.

Punch dough down. Flour your workspace and roll dough into a disc shape. Cut disc into 6 even wedges and divide each wedge into six even pieces.

Roll pieces into 36 small balls. Place 3 balls into each greased muffin cup.  Cover muffin tins with kitchen towels. Let rise for 45 minutes

Preheat oven to 400 degrees. Brush rolls with melted butter. Bake for 15 to 20 minutes.

Cool on wire rack.  After they are cooled put any rolls you don’t plan on eating in a freezer-ziplock back.  Try to get out as much air as possible when you seal your bag.  When you are ready to eat your rolls again heat oven to 325, spread out rolls on cookie sheet and cook for 25 minutes.  No need to thaw before hand.


Leanne from MilitaryAvenue.combyLeanne KocsisonSunday, October 30, 2011Military Life:,,,

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