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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.

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

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

Find it online: https://thefamilycooking.com/rosemary-dinner-rolls-recipe/