Rosemary Dinner Rolls

11.19.2014

Rosemary Dinner Rolls | Cooking Classy

Fresh homemade rolls are one of my many weaknesses (I think I have at least 500 of them, if it contains sugar, butter, cream, cheese, bacon, or good filling carbs you can count it as one of my weaknesses). These rolls are inspired by this bread I made here. It is loaded with fresh rosemary and it’s one of my favorite bread recipes. I thought these rolls would be perfect for the holidays because the rosemary make them seem festive and they are just a little fancier than your traditional roll recipe, but they aren’t any more work. They are soft and fluffy and their flavor is simply dreamy, especially when you have a side of olive oil and freshly cracked black pepper to dip them in.

These rolls are best served warm so reheat them as necessary (I just used the microwave, but you could also lightly under bake them, then return to an oven to warm just before serving and finish off the last few minutes of baking). You could also make the dough the day before then finish rising the next day before baking.

Enjoy and Happy Holidays!

Rosemary Dinner Rolls | Cooking ClassyRosemary Dinner Rolls | Cooking Classy

Rosemary Dinner Rolls

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 2 hours

Yield: 1 dozen rolls

Rosemary Dinner Rolls

Ingredients

  • 2 1/4 tsp active dry yeast
  • 1/2 cup warm water, 110 degrees
  • 3 Tbsp sugar, divided
  • 3/4 cup milk, warmed to about 80 degrees
  • 1 large egg
  • 3 Tbsp unsalted butter, softened
  • 3 1/2 Tbsp chopped fresh rosemary
  • 1 1/2 tsp salt
  • 1 Tbsp whisked egg, for brushing rolls
  • 3 1/2 cups all-purpose flour, then more as needed
  • Good quality extra-virgin olive oil and freshly ground black pepper

Directions

  • In the bowl of an electric stand mixer whisk together yeast with water and 1/2 tsp of the granulated sugar. Rest 5 minutes. Set mixer with paddle attachment and mix in remaining sugar (2 Tbsp + 2 1/2 tsp) milk, egg, butter, rosemary and salt on low speed (the butter won't blend until the flour is mixed it). Add 2 cups of flour and mix on low speed until combined, then switch to a hook attachment, set mixer on low speed and slowly add in remaining 1 1/2 cups flour. Allow mixture to knead on medium-low speed until smooth and elastic, adding more flour as needed (you shouldn't need more than an additional 1/4 - 1/2 cup, dough should be slightly sticky. If too much flour is added rolls will be dense and heavy).
  • Cover bowl with plastic wrap and rest 15 minutes. Meanwhile butter a 13 by 9-inch baking dish. Punch dough down and divide into 12 equal portions, shape each into a ball (I like to pull the sides down and tuck under several times then make into a ball shape). Cover with plastic wrap and allow to rise in a warm place about 45 - 60 minutes until nearly doubled. Preheat oven to 350 during last 10 minutes of dough rising.
  • Gently brush tops of rolls evenly with 1 Tbsp whisked egg. Bake in preheated oven until tops are golden brown, about 23 - 26 minutes. Serve warm, reheat before serving as necessary.
  • Recipe source: adapted slightly from Sunset Magazine
http://www.cookingclassy.com/2014/11/rosemary-dinner-rolls/

Rosemary Dinner Rolls | Cooking Classy Rosemary Dinner Rolls | Cooking Classy Rosemary Dinner Rolls | Cooking Classy

40 comments

  • Laura (Tutti Dolci): These rolls are just gorgeous, love the fresh rosemary! November 19, 2014 at 12:04pm Reply

  • Anna @ Crunchy Creamy Sweet: I have a total weakness for homemade dinner rolls! It’s always hard to stop at just one! These look fantastic! Love that you used rosemary in the dough! Pinned! November 19, 2014 at 12:05pm Reply

  • Averie @ Averie Cooks: What perfect rolls! All lined up in the baking pan waiting to be devoured :) And the little flecks of rosemary in the dough, so beautiful! November 19, 2014 at 1:03pm Reply

  • Kayle (The Cooking Actress): I love rosemary and I can only imagine how fantastic these rolls must smell-and taste! November 19, 2014 at 3:05pm Reply

  • Katie G: It doesn’t say anything in the directions about adding the rosemary… November 19, 2014 at 4:34pm Reply

    • Jaclyn: My bad thanks for pointing that out! November 19, 2014 at 11:25pm Reply

      • Katie G: They were every bit as delicious as they look without it! November 20, 2014 at 8:09am Reply

  • Teresa: These dinner rolls look divine. I wish I was eating one right now! These are definitely on my “to make” list. November 19, 2014 at 9:48pm Reply

  • Chung-Ah | Damn Delicious: Amazing! I’ll skip the turkey this year and munch on this instead :) November 19, 2014 at 11:01pm Reply

  • Tasbih @ Cleobuttera: Oh my….the temptation. Just when I think I made all the rolls on your blog, you bring on this?! I can’t resist anything with rosemary and these are making me weak in the knees. Will have to try very soon. Pinned! November 20, 2014 at 9:06am Reply

  • Jessica @ A Kitchen Addiction: I can’t resist homemade dinner rolls! These look amazing! November 20, 2014 at 9:46am Reply

  • Kari@Loaves n Dishes: Cheese, chocolate and bread are my weaknesses,but onky fresh bread. Love the rosemary in the rolls, perfect for a festive dinner…or just for snacking on! November 20, 2014 at 4:24pm Reply

  • Melissa: I have been looking for a recipe for Rosemary Rolls! So excited to make these! November 25, 2014 at 3:25pm Reply

  • Kathy Dailey: Could I make these in a bread maker on the manual setting and then just bake them in the oven??? They look delish! December 20, 2014 at 9:06pm Reply

    • Jaclyn: That should be fine. I hope you love them! December 21, 2014 at 7:07pm Reply

  • FRz: Can They be made with a Hand Mixer?? December 21, 2014 at 1:50pm Reply

    • Jaclyn: The first portion can, then as you begin to add more flour as the dough gets heavy you’ll want to knead in the rest by hand. December 21, 2014 at 7:14pm Reply

      • FRz: Ok. Thank you :D December 21, 2014 at 7:55pm Reply

  • Audrey: If we want to prepare the dough the day before, do we just leave the dough in a warm place over night? December 24, 2014 at 1:51am Reply

    • Jaclyn: No I’d definitely refrigerate it overnight then let rise at room temp. Hope you love them! December 24, 2014 at 3:00pm Reply

  • brook: Can you substitute dried rosemary? I haven’t been able to find fresh rosemary in any store. December 24, 2014 at 4:18pm Reply

    • Jaclyn: That should be okay I’d probably just go with a slightly heaping 1 Tbsp dried. December 24, 2014 at 4:47pm Reply

  • Sue: It doesn’t say when to use the olive oil or pepper. December 28, 2014 at 2:14pm Reply

    • Jaclyn: It’s just for dipping the rolls in if desired, just combine a mixture of the two. January 18, 2015 at 5:22pm Reply

  • Jennifer: Not sure what I’m doing wrong, but I’ve made these a couple times, following the directions precisely. Can’t get my rolls to double. Just a dense hot mess! I thought it was the yeast, but have tried with fresh and still . . . I compared the recipe it’s patterned after and there seems to be some substantial differences. Maybe I’ll try theirs and see if I get the same result. I’m pretty bummed. Made homemade spaghetti sauce AND pasta, homemade dressing for the salad. All I needed was the homemade rolls. Boohoo! :( December 29, 2014 at 6:22pm Reply

  • Patti: I had to let you know I made these last night with a ham supper. I was a little suspect at first when it said to only rest the dough for 15 minutes then let them rise. But it totally worked out. They were light and fluffy and delicious! My sisters took home the rest for their husbands that couldn’t make the supper. Oh well I guess I will have to make some more. Darn! LOL… May 24, 2015 at 8:39am Reply

    • Jaclyn: Thanks for the positive feedback Patti! May 29, 2015 at 2:04pm Reply

  • Amber: Do you think you could freeze this dough? Or the rolls? May 31, 2015 at 3:26pm Reply

    • Jaclyn: Yes the dough should freeze just fine after the first rise then I’d shape and freeze, thaw and do second rise. I hope you love them! July 2, 2015 at 11:35pm Reply

  • Dali: I haven’t baked them, but so far they look amazing. I didn’t quite get 12 rolls because I had small hands doing most of the work, but they’re going to be a big hit … I can smell the bread as it rises. Thanks for the awesome recipe! July 2, 2015 at 6:19pm Reply

    • Jaclyn: I hope you loved them as much as I do :)! July 2, 2015 at 11:19pm Reply

  • Catrina: What kind of milk do you use? Whole, skim, 2%? Thanks! :) October 4, 2015 at 7:45pm Reply

    • Jaclyn: Anything but skim works best here. I hope you love them! October 5, 2015 at 1:13pm Reply

  • Cindy: Hi! I want to make these but I do not have a stand mixer. would it be fine to use an ordinary mix/hand mixer or just mix it by hand? Thanks! October 10, 2015 at 5:28pm Reply

  • Leah: I’m looking forward to trying these for Thanksgiving! If I make them that morning, how would you recommend reheating them? November 9, 2015 at 8:29pm Reply

  • Hannah: I would like to make these rolls for Thanksgiving and prepare as much as possible the day before. Can I parbake these rolls, and if so, do I have to freeze them overnight or can they be left out/refrigerated before browning?

    If they cannot be parbaked, what are your tips for doing as much ahead of time as possible?

    Thanks!! November 18, 2015 at 9:36am Reply

  • Suzan: Just got my first stand up mixer and can’t wait to try this recipe! November 23, 2015 at 8:14pm Reply

  • Glenn Goodfellow: I made these rolls for Thanksgiving yesterday. They were delicious, beautiful, and easy to make. A definite thumbs-up.

    As a former professional baker, I took the liberty to tackle a few un-answered questions in this comment section:
    1) Yes, these taste as good as they look. This is an easy, fast recipe.

    2) The weight of a typical dinner roll is 3oz. After I’d made up the dough for this recipe, I weighed it and divided that number by the total number of rolls I needed (12). Each of mine were about 2.8 ounces. This technique will give you consistently portioned rolls, which means they’ll not only all look the same but they’ll also all bake at the same rate.

    3) When it comes to making and freezing dough, generally: Make recipes as directed, punch down after first rise, and form the dough into it’s respective shape. That’s a good place to stop the process.

    4) The milk in recipes is providing important fat and proteins that will result in a better looking/tasting product. Using skim milk won’t really save you any calories, but it WILL make for a more boring dinner roll. Not recommended.

    5) I reheated my rolls 10 minutes before dinner time. Simply popped them into the oven at 350, covered them in foil so they wouldn’t dry out. I bet a microwave would have worked just fine too. (minus the foil, of course)

    6) I sprinkled a little rock salt on top of these rolled after I brushed them with the egg. Gave them a nice savory feel.

    7) I like the taste of rosemary more than I like biting into leaves of rosemary, so I made sure to cut up the leaves extra-fine. I let a few pulses in the food processor do the work for me.

    8) I bet other herbs would work well with this recipe too–like Sage or dill.

    9) A stand mixer makes this recipe much easier, but it’s not required. An “ordinary” mixer won’t suffice as a dough hook is needed for something this thick. Typical “egg beater” blades will just not work. I find that in place of my trusty KitchenAid, my hands are the best mixers of bread dough. Get in that bowl and get a little messy. Once your batter isn’t too soupy and you’ve incorporated most of the flour, dump everyone out on the counter and start kneading.

    Thanks, again, for this great recipe Jaclyn/Cooking Classy! November 28, 2015 at 9:21am Reply

    • Jaclyn: Thanks Glen! I have been SO BEHIND on answering comments lately! November 28, 2015 at 10:44pm Reply

  • Kelli H (Made in Sonoma): I made these for Thanksgiving and also weighed them out at about 2.8 oz per roll. They were beautiful! Not only beautiful they were delicious. Every guest raved. I will be doubling the batch for Christmas! December 4, 2015 at 10:44am Reply

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