Rosemary Dinner Rolls

November 19, 2014

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.

Rosemary Dinner Rolls | Cooking Classy

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

4.89 from 9 votes

The perfect roll recipe for the holidays! Soft and fluffy and deliciously flavored with fresh rosemary.

Servings: 12
Prep Time 25 minutes
Cook Time 25 minutes
Resting Time 1 hour
Total Time 1 hour 50 minutes

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

Instructions

  1. 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).
  2. 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.
  3. 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.
  4. Recipe source: adapted slightly from Sunset Magazine
Course: breads
Cuisine: American
Keyword: dinner rolls
Author: Jaclyn
Rosemary Dinner Rolls | Cooking Classy Rosemary Dinner Rolls | Cooking Classy Rosemary Dinner Rolls | Cooking Classy

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86 Comments

  • Taylor

    I usually don’t comment on recipes, but these rolls are awesome! Came out beautifully, easy to work with, and will be very versatile. Thanks for the new staple! My little family has already eaten the whole batch!

  • John B

    Thank you for this wonderful recipe! It truly is exactly what I was looking for when I searched “soft dinner rolls”. Next time I’ll use Rosemary, but for today Dill was more appropriate for a meal of Smoked Salmon and Caesar Salad. Your recipe (and Website!) will be used through this coming 2019 holiday season.

  • Patti

    I make these all of the time and are always oohs and ahhhs! So..I was wanting to make a cinnamon bread the other day, but I didn’t have the time for the hours of rising. So I thought hey…so I made your dough (without the rosemary of course) and then rolled it out, spread butter on it and added brown sugar and cinnamon. Rolled it up and put it in a tube pan..it was phenomenal. This is my go to dough for anything. Great recipe!

  • Sharon Rodger

    I have made buns before but these are the best!! Your website is my “go to” for all my recipes!

    • Jaclyn

      Jaclyn Bell

      I’m so glad you like my site Sharon! Thanks for letting me know! Hope you find more recipes you like for years to come.

      • Marie

        I had a lot of Rosemary and did not know what to do with it—I found this recipe and tried it out—the bread turned out perfectly soft and fluffy!
        I’ve never been so happy—my attempts at bread has always failed in the past. :’)