These Rosemary Dinner Rolls are perfect roll recipe for the holidays or any time of the year! Soft, tender, fluffy and deliciously flavored with fresh rosemary.

You might be thinking that the last thing you need is another roll recipe, but trust me when I tell you that you need this recipe in your life.

Say hello to these rosemary dinner rolls! They’re soft, pillowy and are studded with fresh rosemary. They are pretty spectacular and my boys would all agree. After making these rolls three times within just a few days, you’d think they would have been tired of them . . . they weren’t. Braydon probably could have eaten a dozen in one sitting.

These rolls are the perfect for a holiday meal as well as your regular run-of-the-meal weeknight meal. They are the perfect pairing with pretty much any soup or chili. One of these rolls dipped into a bowl of hot soup is just heavenly!

Now you’re probably not going to want to slather raspberry jam on these beauties, but some turkey, cranberries and stuffing piled on one of these would make the most delicious turkey sandwich ever!

Be sure to place them on the baking sheet so they are almost touching each other. After they raise they will be puffy and the sides should be touching. Before putting them in the oven brush them with a beaten egg and sprinkle them with some course sea salt if desired.

A FEW HELPFUL HINTS:

I like to keep my rolls as close to the same size as I can, so I use a kitchen scale to weigh each dough ball. I use about 2.2 oz of dough per roll and get a dozen rolls. If you make them slightly smaller, you could get around 16 rolls.
You can use dried rosemary, but I highly recommend fresh. If you use dried rosemary, use half of the amount.
Don’t add too much flour. Start by adding 2 cups and then add 1/4 cup at a time. You may not use the full 3 cups or you might end up needing a little more. You want the dough to be soft and slightly tacky still.
These rolls are best served warm so I suggest reheating them as necessary. You can pop them in the microwave for a few seconds or wrap them in foil and reheat them in the oven for a few minutes.

When you eat one of these rolls, please do me a favor and don’t skimp on the butter. My grandma used to always say you can never have much butter and she was right!

Enjoy! 😋

Rosemary Dinner Rolls

Total Time: 20 mins prep + 2 hours rise time
Yield: 12 to 16 rolls 1x

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Instructions

In the bowl of your stand mixer add the yeast and warm water. Whisk until combined and then set aside until yeast dissolves and turns bubbly and foamy, about 10 minutes.
In a small saucepan, combine 1 cup milk and butter and cook over low heat until butter is melted. Set aside to cool slightly.
To the dissolved yeast mixture, add the honey, salt, rosemary, 2 cups of the flour and the warmed milk mixture. Using the dough hook, mix on low until flour is incorporated. With mixer on low, add remaining flour 1/4 cup at a time and continue mixing until dough is soft, slightly tacky and begins to pull away from the sides and forms a dough ball. Continue to mix/knead it for 5 to 6 more minutes.
Scoop the dough out of the mixing bowl and transfer it to a clean bowl. Drizzle it with the olive oil and use your hands to coat the entire dough ball with the olive oil.
Cover loosely with plastic wrap or a clean dish towel and let rise in a warm spot until doubled in size, about 1 1/2 hours.
Divide the dough into 12 to 16 equal pieces and roll each piece into a round ball and place on a baking sheet lined with parchment paper.
Cover and let the rolls rise until doubled. The rolls should be puffy and the sides touching. Brush each roll with the beaten egg and a sprinkling of sea salt if desired.
Bake the rolls at 375 degree for 18 to 22 minutes or until golden on the tops and bottoms. Brush with butter as soon as they come out of the oven, if desired.

Prep Time: 20 mins
Cook Time: 20 mins

Recipe Source: Allrecipes Magazine October/November 2022

Ingredients

Instructions

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