Maple and Herbes de Provence Pull-Apart Dinner Rolls
on Nov 13, 2026
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These Maple and Herbes de Provence Pull-Apart Dinner Rolls are a true treat! These rolls are baked touching each other in one dish, so they rise together while being able to tear apart into individual rolls. The dough is made with milk, butter, and egg, with a little maple syrup and Herbes de Provence seasoning.
These rolls are perfect for your Thanksgiving or holiday tables, dinner alongside soups, or leftover mini sandwiches.
If you’re looking for more bread recipes, be sure to check out our Round Challah Bread: Easy 4-Strand Braid and Brown Butter Banana Bread with Streusel Topping.
Why You’ll Love This Recipe
- Soft, pillowy, and tender inside the dinner rolls
- Sweet maple flavor with Herbes de Provence for earthiness
- Uses pantry staples and can be prepared in one bowl
- Make-ahead friendly
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
- The base: The base is warmed with dough, whole milk, melted butter, and maple syrup. Then active dry yeast is added to bloom.
- The dough: Start the dough with all-purpose flour, egg and egg yolk, kosher salt, and herbes de Provence.
- Finishes: Then the dinner rolls are finished with an egg wash before baking, and then brushed with melted butter and flaky salt to finish.
The full list of ingredients with exact quantities can be found on the recipe card below.
Tips and Substitutions
- Watch your milk temperature: Aim for 100 to 110°F. Hotter will kill the yeast.
- Weigh your dough: Weigh your dough balls so that you get an even bake and size on all your dinner rolls.
- Prep: You can prepare and shape the rolls the night before, and let them sit out at room temperature for at least 1 hour before baking the next day.
- Storing: Store on the counter in an airtight container for up to 3 days.
How to Pull-Apart Dinner Rolls
Step 1: Warm the milk and bloom the yeast.
Step 2: Mix your wet and dry ingredients and allow your dough to rise.
Step 3: Divide into balls in a baking dish, and cover at room temperature for your second rise.
Step 4: Finish with your egg wash, bake, and top with butter.
The full detailed instructions can be found on the recipe card below.
Serving Recommendations
Looking for some ideas to serve with this pull-apart dinner rolls? We have you covered!
Pull-Apart Dinner Rolls FAQs
You can prepare and shape the rolls the night before, and let them sit out at room temperature for at least 1 hour before baking the next day.
This is okay if your dough is sticky. Because of the butter and milk, it naturally will have a little more moisture and be a little wetter in texture. Don’t add more flavor, or else the dough will become dense. Keep kneading, and if your dough is very watery and sticky, adjust with 1 tablespoon of flour at a time.
The tops of your rolls should be a deep golden, and the center should read 190 to 200°F.
More Bread Recipes
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Maple and Herbes de Provence Pull-Apart Dinner Rolls
Ingredients
Dinner Roll Dough
- 4 tablespoons unsalted butter, ½ stick, plus a little for the baking dish
- 1½ cups whole milk
- ¼ cup maple syrup
- 2¼ teaspoons active dry yeast, 1 packet
- 4 cups all-purpose flour
- 2 teaspoons kosher salt, Diamond Crystal
- 1 tablespoon herbes de Provence
- 1 whole egg plus 1 egg yolk
- Drizzle of extra-virgin olive oil, for the bowl
Egg wash & Finishing Butter
- 1 egg yolk
- A dash of milk
- ¼ cup melted butter
- 1 teaspoon herbes de Provence
- Flaky salt, for sprinkling after you brush on the butter
Instructions
- Butter a 9 by 13-inch baking dish.
- Melt the 4 tablespoons butter with the milk and maple syrup, then cool to 100 to 110°F.
- Whisk in the yeast and let it bloom until foamy, a few minutes.
- In the base of a large bowl or stand mixer, gently mix together flour, salt, and Herbes de Provence.
- Add the milk mixture to the flour mixture, and add the egg and yolk, and knead for 6 to 9 minutes. The dough will be sticky and tacky; that is okay! If your dough feels really watery, you can adjust with flour 2 tablespoons at a time.
- Shape into a large ball, place in a bowl drizzled with olive oil, cover, and let rise until doubled, about 1½ hours.
- Punch down the dough and divide into 12 balls, about 90 grams each. Arrange in the buttered dish.
- Cover and let rise about 1 hour, until doubled in size and puffy.
- Heat the oven to 375°F. Beat the egg yolk and dash of milk, then brush over the rolls.
- Transfer to the oven and bake for 15 to 20 minutes, until golden and around 190 to 200°F in the center.
- Mix together your melted butter and herbes de Provence.
- Remove from the oven and brush with the melted butter mixed with herbes de Provence, then sprinkle with flaky salt. Serve warm.
Notes
- Watch your milk temperature: Aim for 100 to 110°F. Hotter will kill the yeast.
- Weigh your dough: Weigh your dough balls so that you get an even bake and size on all your dinner rolls.
- Prep: You can prepare and shape the rolls the night before, and let them sit out at room temperature for at least 1 hour before baking the next day.
- Storing: Store on the counter in an airtight container for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These went through many tests until perfect! They are fluffy and can be made same-day! Enjoy this recipe!