Rosemary Pull-Apart Rolls

And here are the rolls I served with the veggie sausage & white bean stew. They are nearly impossible to stop eating when they’re warm & fresh from the oven. I adapted the recipe very slightly from the Poppy Seed Pull-Apart Roll recipe in Vegan Brunch by Isa Chandra Moskowitz.


Rosemary Pull-Apart Rolls
4.0 from 1 reviews
Recipe type: bread
Prep time: 2 hours 10 mins
Cook time: 30 mins
Total time: 2 hours 40 mins
  • 1 tsp active dry yeast
  • 1 Tbsp sugar
  • 1 1/4 cups lukewarm water
  • 3 cups white flour
  • 1 1/2 tsp salt
  • 1 Tbsp dried rosemary
  • olive oil for brushing
  1. Combine yest, sugar, and water in a small bowl and set aside for about 5 minutes.
  2. Meanwhile, combine flour, salt and rosemary in the bowl of a stand mixer and make a well in the middle.
  3. Add water mixture to flour mixture and beat on low until a dough forms (about 30 seconds.)
  4. Switch to dough hook and knead the dough for a few minutes, until smooth and springy.
  5. Cover the bowl with a damp tea towel and put in a warm place until dough is doubled in size (about an hour).
  6. Punch down the dough. Divide into 16 balls and place the balls in a greased, 9 inch circular cake pan. Start with 1 roll in the middle and form circles around it. Cover and let rise for another hour.
  7. Preheat oven to 375.
  8. Brush the tops of the rolls with olive oil, sprinkle with additional rosemary, and bake for 30 minutes.
  9. Serve warm.

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