Mini Lamb Pull-Apart Rolls

Servings: 6 | Prep: 40 min. | Cook: 60 min.

Recipe provided by American Lamb Board and created by Homemade.

Directions

Make the Roll Dough

1. Bring the milk to a simmer over medium-high heat.
2. Remove from the heat and stir in the butter and sugar.
3. Let the mixture cool to below 115°F.
4. In a measuring cup, combine the warm water and yeast.
5. Let stand for 3 to 5 minutes until slightly foamy.
6. Add the milk mixture, lightly beaten eggs, yeast, salt, and half of the flour to a stand mixer fitted with a dough hook.
7. Mix until the dough begins to come together.
8. Gradually add the remaining flour until a smooth dough forms.
9. Knead the dough on a lightly floured surface for about 5 minutes.
10. Transfer the dough to a greased bowl.
11. Cover and let rise in a warm place until doubled in size, about 1 to 1½ hours.

Form the Rolls

1. Punch down the risen dough on a floured surface.
2. Divide into 1 to 2 tablespoon portions.
3. Roll each portion into a ball.
4. Place the dough balls on a parchment-lined baking sheet.

Cook the Lamb

1. Heat a skillet over medium heat.
2. Add the ground Lamb, onion, garlic, salt, and pepper.
3. Cook while breaking up the lamb with a spoon.
4. Stir in the sage, thyme, rosemary, and parsley.
5. Cook until the lamb is browned.
6. Remove from the heat and allow to cool slightly.

Make the Garlic Butter

1. Combine the butter and garlic in a microwave-safe bowl or small saucepan.
2. Melt the butter.
3. Stir in the chopped parsley.

Assemble the Rolls

1. Place the dough balls into a large bowl.
2. Add the cooked lamb mixture.
3. Pour the garlic butter over the dough.
4. Toss gently until evenly coated.
5. Transfer the mixture to a large oven-safe skillet.
6. Cover and let rise for 25 to 30 minutes.

Bake the Rolls

1. Preheat the oven to 350°F.
2. Remove the cover.
3. Bake for about 50 minutes or until golden brown.
4. Cover loosely with foil if the tops brown too quickly.
5. Check that the rolls reach an internal temperature of at least 190°F.
6. Brush with additional butter if desired.
7. Sprinkle with flaky salt and chopped parsley.
8. Serve warm directly from the skillet.