Herbed Pull-Apart Dinner Rolls

Really easy, and quite yummy. I’ll probably bake them for a little less than the recipe recommends next time, as I would like them a little softer. Other than that, it was a great easy recipe that’s way more impressive than popping open a tube of biscuits.


  • 1⁄2 cup low-fat milk
  • ¼ cup sugar
  • 2 teaspoons salt
  • 3 tablespoons butter or margarine
  • 3 packages active dry yeast
  • 11⁄2 cups warm water (105°F to 115°F)
  • 5-6 cups all-purpose flour
  • ¼ cup butter, softened
  • 2 Tbsp assorted dried herbs, I use Penzey’s Pasta Sprinkle



  1. Place milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.
  2. Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm milk mixture and 41⁄2 cups flour. Attach bowl and PowerKnead™ Spiral Dough Hook to mixer. Turn to Speed 2 and mix about 1 minute.
  3. Continuing on Speed 2, add remaining flour, 1⁄2 cup at a time, and mix about 11⁄2 minutes, or until dough starts to clean sides of bowl. Knead on Speed 2 about 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.
  4. Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 15 minutes.
  5. Mix butter and herbs. Set aside.
  6. Turn dough onto lightly floured surface. Roll into about a 9×13 sheet. Spread butter mixture onto dough. Cut into 6 even strips, about 2 inches each. Stack strips on top of one another, and then cut into 12 pieces and place into muffin tin cut side down.
  7. Cover. Let rise in slightly warm oven (90°F) about 15 minutes.
  8. Bake at 425°F for 12 minutes, or until golden brown. Remove from pans immediately and cool on wire racks.

5 thoughts on “Herbed Pull-Apart Dinner Rolls

    • jaimeleben says:

      Hi Sana,
      It’s actually 2 1/4 tsp of bulk yeast to one packet. I buy yeast in bulk as well, and usually just go with 2 tsp for every one packet a recipe calls for. Thanks for the question. I’ll make a note to start putting the bulk yeast conversion in the recipes, as I doubt we’re the only ones trying to save some money by buying in bulk.

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