Rosemary Dinner Rolls Recipe

Why You’ll Love This Recipe

I love these Rosemary Dinner Rolls because they have a pillowy center, lightly golden crust, and subtle herbal flavor. Fresh rosemary adds enough flavor to make the rolls special without overpowering the rest of my meal.

I also like that I can prepare the dough ahead of time when I’m planning a larger dinner. Once baked, the buttery rosemary aroma makes these rolls especially inviting, and I find they’re just as useful for soaking up sauces and gravies as they are for enjoying with a little butter.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Active dry yeast or instant yeast
• Warm whole milk
• Granulated sugar
• Unsalted butter, melted
• Large egg
• Fresh rosemary, finely chopped
• Salt
• Olive oil, for greasing
• Melted butter, for brushing
• Flaky sea salt, optional for topping

Directions

1. I combine the warm milk, sugar, and active dry yeast in a large mixing bowl. I let the mixture stand for about 5–10 minutes, until it looks foamy. If I’m using instant yeast, I can mix it directly with the dry ingredients instead.
2. I add the melted butter, egg, chopped rosemary, and salt to the yeast mixture and stir until everything is combined.
3. I gradually add the flour, mixing until a soft, slightly tacky dough begins to form. I avoid adding too much flour because I want the finished rolls to stay light and fluffy.
4. I transfer the dough to a lightly floured surface and knead it for about 8–10 minutes, until it becomes smooth and elastic. I can also knead it with a stand mixer fitted with a dough hook.
5. I place the dough in a lightly greased bowl, cover it, and let it rise in a warm place for about 1–1½ hours, or until approximately doubled in size.
6. I gently deflate the risen dough and divide it into 12 equal portions. I shape each portion into a smooth ball by pulling the edges underneath and rolling it gently against my work surface.
7. I arrange the dough balls in a greased 9×13-inch baking dish or similar baking pan. I cover the pan and let the rolls rise again for about 30–45 minutes, until they look noticeably puffy.
8. While the rolls complete their second rise, I preheat my oven to 375°F (190°C).
9. I bake the rolls for about 18–22 minutes, until the tops are golden brown and the rolls are baked through.
10. As soon as they come out of the oven, I brush the tops generously with melted butter. I sprinkle them with a little additional chopped rosemary and flaky sea salt if desired.
11. I let the rolls cool for several minutes before serving them warm.

Servings and Timing

This recipe makes approximately 12 dinner rolls.

• Prep time: 20 minutes
• First rise: 1–1½ hours
• Second rise: 30–45 minutes
• Bake time: 18–22 minutes
• Total time: about 2½–3 hours
• Servings: 12 rolls

I keep in mind that yeast dough rises according to temperature rather than an exact schedule. In a cooler kitchen, I may need to give my dough additional time to double in size.

Variations

For garlic rosemary rolls, I mix a little minced or roasted garlic into the melted butter that I brush over the freshly baked rolls. I especially like this variation when serving the rolls with pasta or roasted chicken.

For Parmesan rosemary rolls, I sprinkle finely grated Parmesan over the tops before baking. I can also add a small amount of Parmesan directly to the dough for more savory flavor.

When fresh rosemary isn’t available, I can use dried rosemary. Since dried herbs have a more concentrated flavor, I use less than I would when using fresh rosemary.

For an even richer roll, I replace part of the milk with heavy cream or brush the tops with an egg wash before baking. The egg wash gives me a shinier, deeper golden crust.

I can also use the same dough to make slightly larger rolls for sandwiches or sliders. I simply adjust the baking time as necessary.

Storage/Reheating

I store completely cooled Rosemary Dinner Rolls in an airtight container or tightly sealed bag at room temperature for up to 2 days. For slightly longer storage, I keep them in the refrigerator, although refrigeration can make bread dry out more quickly.

I can freeze the baked rolls for up to 2–3 months. I let them cool completely before placing them in a freezer-safe container or bag.

To reheat the rolls, I wrap them loosely in foil and warm them in a 300°F (150°C) oven for about 10 minutes. I can brush them with a little additional melted butter after reheating.

For an individual roll, I can microwave it briefly until warm, but I avoid overheating it because that can make the bread tough.

FAQs

Can I make Rosemary Dinner Rolls ahead of time?

Yes. I can prepare and shape the rolls, arrange them in the baking dish, cover them tightly, and refrigerate them overnight. Before baking, I let them sit at room temperature until they become puffy and complete their final rise.

Can I use dried rosemary instead of fresh rosemary?

Yes. I can substitute dried rosemary when fresh rosemary isn’t available. Because dried rosemary has a concentrated flavor and a firmer texture, I use a smaller amount and crush it between my fingers before adding it to the dough.

Why didn’t my dinner rolls rise?

I first check that my yeast is fresh and that my milk wasn’t too hot. Excessively hot liquid can damage the yeast, while a cold room can significantly slow the rising process. I give the dough enough time to visibly double rather than relying only on the clock.

How do I keep homemade dinner rolls soft?

I avoid adding excessive flour and make sure I don’t overbake the rolls. Brushing the freshly baked tops with melted butter also helps me maintain a soft, flavorful crust.

What can I serve with Rosemary Dinner Rolls?

I love serving these rolls with roast chicken, turkey, beef, soups, stews, pasta, and holiday dinners. They’re especially good with dishes that have gravy or sauce because the soft bread is perfect for soaking up every last bit.

Conclusion

Rosemary Dinner Rolls are a simple way for me to make a meal feel a little more special. I love their soft, fluffy texture and the combination of fragrant rosemary, golden bread, melted butter, and a touch of salt.

Rosemary Dinner Rolls Recipe

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Rosemary Dinner Rolls are soft, fluffy homemade yeast rolls flavored with fragrant fresh rosemary and finished with melted butter. A touch of flaky sea salt makes them an inviting addition to holiday dinners, soups, roasts, and weeknight meals.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 18–22 minutes
• Total Time: 2 1/2–3 hours
• Yield: 12 rolls
• Category: Bread
• Method: Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 3 1/2 cups all-purpose flour, plus more as needed
• 2 1/4 teaspoons active dry yeast or instant yeast
• 1 cup warm whole milk
• 2 tablespoons granulated sugar
• 4 tablespoons unsalted butter, melted
• 1 large egg
• 1 tablespoon fresh rosemary, finely chopped
• 1 teaspoon salt
• 1 teaspoon olive oil, for greasing
• 2 tablespoons melted butter, for brushing
• Flaky sea salt, optional for topping

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Instructions

1. Combine the warm milk, sugar, and active dry yeast in a large mixing bowl. Let stand for 5–10 minutes, until foamy. If using instant yeast, it can be mixed directly with the dry ingredients.
2. Add the melted butter, egg, chopped rosemary, and salt to the yeast mixture and stir until combined.
3. Gradually add the flour, mixing until a soft, slightly tacky dough forms. Avoid adding excessive flour.
4. Transfer the dough to a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. Alternatively, knead with a stand mixer fitted with a dough hook.
5. Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1–1 1/2 hours, or until approximately doubled in size.
6. Gently deflate the risen dough and divide it into 12 equal portions. Shape each portion into a smooth ball.
7. Arrange the dough balls in a greased 9×13-inch baking dish. Cover and let rise for 30–45 minutes, until noticeably puffy.
8. While the rolls complete their second rise, preheat the oven to 375°F (190°C).
9. Bake for 18–22 minutes, until the tops are golden brown and the rolls are baked through.
10. Immediately brush the warm rolls generously with melted butter. Sprinkle with additional chopped rosemary and flaky sea salt if desired.
11. Let the rolls cool for several minutes before serving warm.

Notes

• Yeast dough rises according to temperature rather than an exact schedule, so allow additional rising time in a cool kitchen.
• Avoid adding too much flour to the dough, as a soft, slightly tacky dough produces lighter and fluffier rolls.
• For garlic rosemary rolls, mix minced or roasted garlic into the melted butter used for brushing.
• For Parmesan rosemary rolls, sprinkle finely grated Parmesan over the rolls before baking.
• Dried rosemary can replace fresh rosemary, but use a smaller amount because its flavor is more concentrated.
• For make-ahead rolls, shape the dough, arrange it in the baking dish, cover, and refrigerate overnight. Let the rolls become puffy at room temperature before baking.
• Store cooled rolls airtight at room temperature for up to 2 days or freeze for up to 2–3 months.

Nutrition

• Serving Size: 1 roll
• Calories: 190 kcal
• Sugar: 3 g
• Sodium: 220 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 27 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 30 mg