Lamb and Stuffing Pull Apart Rolls

Nov 11

Golden, fluffy pull-apart rolls get a savory surprise with stuffing-inspired seasoned juicy ground lamb, fresh herbs, and garlic butter. It’s a mashup of holiday stuffing and a bread basket, served warm and perfect for tearing and sharing.

Lamb Pull-Apart Rolls

Servings: 6

Prep Time: 40 minutes (plus 2 hrs rising time)

Cook Time: 60 minutes

Print the Recipe

**USDA recommends the following time and temperature parameters**
Ground Lamb: Internal temperature of 160°F
All Other Cuts: Internal temperature of 145°F, with a 3-minute rest

Ingredients:

For the Rolls:
- 1 cup milk
- 5 ½ Tbsp unsalted butter (⅓ stick), cut into pieces
- 1/3 cup sugar
- 1 ½ tsp active dry yeast
- 1/3 cup warm water
- 2 large eggs, lightly beaten
- 1 tsp salt
- 4 cups all-purpose flour
For the Lamb:
- 6 Tbsp salted butter
- 8 oz ground lamb
- 1 small onion (¾ cup), finely chopped
- 1 carrot, peeled and finely chopped
- 1 rib celery (½ cup), finely chopped
- 4 garlic cloves, minced
- ½ tsp black pepper
- ½ tsp kosher salt
- 3 Tbsp fresh sage, finely chopped
- 1 Tbsp fresh thyme leaves, finely chopped
- 1 Tbsp fresh rosemary, finely chopped
- 3 Tbsp chopped fresh parsley

Instructions:

Make Roll Dough:
Bring milk to a simmer in a saucepan over medium-high heat. Remove from heat and stir in butter and sugar. Let cool below 115°F. In a separate cup, dissolve yeast in warm water (110–115°F), let sit 3–5 minutes until foamy. In a stand mixer with a dough hook, combine the milk mixture, eggs, yeast mixture, salt, and half the flour. Mix until smooth. Gradually add remaining flour, ½ cup at a time, until dough forms a ball. Knead by hand on a lightly floured surface for 5 minutes. Place in a greased bowl, cover, and let rise in a warm place until doubled in size (about 60–90 minutes).
Form Rolls:
Punch down the dough and divide into small 1–2 Tbsp balls. Place on a parchment-lined baking sheet and cover.
Cook Lamb:
Heat olive oil in a skillet over medium heat. Add lamb, onion, garlic, salt, pepper, carrot, and celery. Cook until lamb is browned and vegetables are tender. Stir in sage, thyme, rosemary, and parsley. Remove from heat and set aside to cool slightly.
Make Garlic Butter:
Melt butter with garlic in a ramekin. Stir in chopped parsley.
Combine and Second Rise:
In a large bowl, toss the dough balls with the cooked lamb and garlic butter until well coated. Transfer to a large ovenproof skillet. Cover and let rise at room temperature for 25–30 minutes until puffy. Preheat oven to 350°F.
Bake:
Bake uncovered for about 50 minutes, or until golden brown and cooked through (internal temp: 190°F). Tent with foil if browning too quickly. Brush with additional melted butter, sprinkle with flaky salt and parsley. Serve warm straight from the skillet.