If you are looking for a way to mix up the boring rolled dinner rolls, how about pull-apart rolls? These Rosemary Gruyere Pull-Apart Rolls in Muffin Tins are especially delicious. Let me show you exactly how to make these yummy rolls.
What Makes These Pull-Apart Rolls Special?
There are a few things, but let me start with the flavor. Have you ever tried rosemary and gruyere together? If not, you have been missing out!! I love this combo, especially in bread.
Also, these are rolls that are made with whole wheat flour. If you are nervous about trying whole wheat flour in your baking, let this be the recipe that changes your mind! These rolls are tender and delicious and I want to show you exactly how I make them.
They are a really pretty roll. Sure, you can roll your rolls into a ball and call it good, but why not mix it up a bit??
- Milk-you can also use water for the liquid, but I think milk makes for a much more tender roll.
- Instant Yeast- you can also use active dry, but instant is easier.
- Eggs- these provide flavor, structure, texture, and add the browning on the rolls. Definitely a must in this recipe.
- Sugar- I only add a little, as this is a salty recipe. You can sub in honey or other sweetener of choice if you prefer.
- Salt- This will give flavor to the bread, but also helps the yeast from growing out of control.
- Rosemary- One of my favorite herbs.
- Gruyere- If you are not familiar with this cheese, it has a delicious buttery flavor and melts beautifully.
- Olive oil- You can also use butter, but I really like olive oil in the rolls.
- Whole Wheat Flour- I used a white whole wheat, but you can also use red winter wheat, einkorn, spelt, kamut, etc. Any of the higher protein flours work well.
- All-purpose flour- This recipe can be made with all white flour, or all whole wheat flour. In our house, we prefer a blend of both.
- Butter- this is used for brushing between the layers so they come apart easily.
- Garlic powder- I mix this with the melted butter to blend between layers.
How To Make
These rolls are actually pretty simple to make. Start by mixing the dough. This recipe uses a method called the straight dough method. What that means is all ingredients are added to the mixing bowl at the same time and mixed together.
It is a simple method. You will notice the all-purpose flour is a variable. Add in 2 ½ cups to begin with it.
Mix the dough on medium speed for one minute, check to see how it feels. It should be slightly sticky, but not too sticky.
If you need to add in more flour, start with ¼ cup. Mix for a minute, and check again.
Once the dough feels good, mix for another 6 minutes.
Cover the dough either with the lid on your mixer or plastic wrap. Set it in a warm place and allow it to double.
Once it has doubled, it is time to shape! Roll the dough to a rectangle that is about 16 inches x 20 inches.
Melt your butter and mix it with the garlic powder. Spread this mix over your rolled dough.
The cutting 2-inch strips widthwise, so the strips will be about 2 inches 16 inches. I had 8 strips. Stack them in piles of 4, you will wind up with 2 piles.
Cut across the strip to form 2-inch squares. Each square will have 4 layers. reference the video below to see better what I am explaining.
Finish until all the dough is done. Place each roll into your prepared muffin tins. Cover and allow them to rise in a warm place until they are doubled.
Place the rolls into your preheated oven and bake until they are a beautiful golden brown.
That is it. The perfectly delicious and tender rolls are done!
These rolls are pretty simple to make, but let me share a few tips to help you bake the perfect rolls the first time and every time.
Make sure you mix the rolls in your mixer for the full 6 minutes. That is how much time it will take for the gluten to develop. If you are kneading by hand, I like to do this for at least 7-8 minutes.
One of the biggest keys to making really good, tender whole wheat dinner rolls is to make sure you don't overbake.
You only want to bake them until they are a light golden brown.
I always store my yeast in the fridge or freeze to maintain freshness. If you have old yeast that has been sitting at room temperature, you should make sure that it is still good before mixing your dough. Add about ½ teaspoon yeast to warm water. Mix it in. It should get a little frothy within 5-8 minutes. If not, toss it and buy new yeast.
Any high-protein whole wheat flour works well for this recipe. Red winter wheat flour is probably the most common, but there is a lot of other really great wheat flour out there as well. I used white winter wheat for this recipe, my family loves this milder flavored wheat flour. Einkorn, Spelt, Rye, and Kamut are my favorites.
First, make sure your yeast is still good, I showed you how to do this above. Next, make sure and mix it for the full 6 minutes. Then, make sure and let the dough DOUBLE before shaping. Lastly, do not overbake! This is key for a really tender roll that everyone will love!
Other Whole Wheat Bread and Rolls
- Honey Oatmeal Bread
- Whole Wheat Challah
- Multigrain Bread
- Whole Wheat Pretzels
- Parker House Dinner Rolls
- Garlic Herb Dinner Rolls
Rosemary Gruyere Pull Apart Rolls in Muffin Tins
- 1 cup warm milk 100 degrees is a great time. Just a little warm to the touch. If it is too warm, you will kill the yeast.
- 2 ½ teaspoons active dry yeast
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 tablespoon rosemary I used dry, but if you have fresh, you should certainly use that.
- ¼ cup olive oil
- ½ cup potato flakes
- 3 eggs
- 1 ½ cup grated gruyere
- 1 ¾ cups whole wheat flour I used a white whole wheat
- 2 ½- 3 cups all purpose flour Start with 2 cups, add more as needed
Garlic Butter Brush
- 3 tablespoons butter, softened
- 1 teaspoon garlic powder
- Add all ingredients to your mixer. Start with just 2 ½ cups all-purpose flour, you will add more as needed.
- Mix on medium speed for one minute, then texture for the consistency.
- You want the dough to be slightly "tacky" which means it is not dry, but also not too wet, just slightly sticky (tacky).
- If the dough is good, turn the machine back on and mix for 6 minutes on medium speed.
- When the time is finished, cover the dough and let it rise until it has doubled. Depending on the temperature in your house, this will be between 30 minutes- to 90 minutes.
- When it is ready, roll the dough into 16 inches by 20-inch rectangle. Melt the butter and mix in the garlic powder.
- Brush the dough with garlic butter. Now, cut in the 2-inch strips widthwise. So you will wind up with 8 strips that are 2x16 inches. I trimmed about an inch on each side.
- Then make 2 piles of these strips. so, 4 strips stacked on top of each other. Cut these down into 2-inch sections. You will wind up with 2-inch square stacks of rolls with 4 layers in each stack.
- Spray your muffin tins and add in the rolls.
- Cover and let these rise until they are doubled. Mine took about 30 minutes. At the end of the rising period, preheat the oven to 375 degrees.
- Uncover the rolls and bake until they are a beautiful golden brown. Mine took about 17 minutes. Your rolls might take a little less or more depending on the size, pan, and actual heat of your oven.
- Carefully take them from the oven and turn them out onto a cooling rack.
- My favorite way to eat these is when they are warm!
- You did it! Now, sit back and enjoy. You deserve it!