Maple and Herbes de Provence Pull-Apart Dinner Rolls
These Maple and Herbes de Provence Pull-Apart Dinner Rolls are a true treat! These rolls are baked touching each other in one dish.
Servings: 12 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
Calories: 229kcal | Carbohydrates: 38g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 402mg | Potassium: 117mg | Fiber: 1g | Sugar: 6g | Vitamin A: 203IU | Vitamin C: 0.2mg | Calcium: 62mg | Iron: 3mg