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Rosemary Gruyere Pull-Apart Rolls Muffin Tin.
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5 from 4 votes

Rosemary Gruyere Pull Apart Rolls in Muffin Tins

These rolls are a great compliment to any meal. The rosemary gruyere combo is just so good, and the buttery pull-apart rolls are yummy!
Prep Time15 mins
Cook Time15 mins
Proofing time1 hr 20 mins
Total Time1 hr 50 mins
Course: Bread
Cuisine: American
Keyword: whole wheat bread, whole wheat rolls
Servings: 20
Author: Amy- A Red Spatula

Ingredients

  • 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

Instructions

  • 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!