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Rosemary Dinner Rolls

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


Units Scale
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup warm water
  • 1 cup milk
  • 4 tablespoons butter
  • 2 3/4 to 3 cups all-purpose flour
  • 1 tablespoon honey
  • 1 teaspoon kosher salt
  • 2 teaspoons minced fresh rosemary leaves
  • 1 tablespoon olive oil
  • 1 egg
  • 1 teaspoon milk
  • coarse sea salt to taste, optional


  1. 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.
  2. In a small saucepan, combine 1 cup milk and butter and cook over low heat until butter is melted. Set aside to cool slightly.
  3.  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.
  4. 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.
  5. 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.
  6. 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. 
  7. 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.
  8. 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