Rosemary Dinner Rolls

November 19, 2014

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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.

Rosemary Dinner Rolls | Cooking ClassyIt 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 Classy

4.93 from 14 votes

Rosemary Dinner Rolls

The perfect roll recipe for the holidays! Soft and fluffy and deliciously flavored with fresh rosemary.
Servings: 12
Prep25 minutes
Cook25 minutes
Resting1 hour
Ready in: 1 hour 50 minutes


  • 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


  • 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 with olive oil mixed with black pepper. Reheat before serving as necessary.


Recipe source: adapted slightly from Sunset Magazine
Nutrition Facts
Rosemary Dinner Rolls
Amount Per Serving
Calories 194 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 27mg9%
Sodium 307mg13%
Potassium 90mg3%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 4g4%
Protein 4g8%
Vitamin A 157IU3%
Vitamin C 1mg1%
Calcium 27mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
Rosemary Dinner Rolls | Cooking Classy Rosemary Dinner Rolls | Cooking Classy Rosemary Dinner Rolls | Cooking Classy

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  • Jenny A Morgenstern

    I usually read an entire recipe before making but didn’t this time. Thank goodness this is a trial run before TG dinner. Step for a 15 minute rise is out of order. When that gets fixed, I’ll rereview. Grrr

  • Kris

    I was wondering if it was possible to double the recipe. And if I could make them smaller? I’ve made them once before and they were delicious, but kind of large.

    • Jaclyn

      Jaclyn Bell

      Yes as long as you have a mixer large enough. And yes you can make them smaller just reduce bake time as needed.

  • Robin

    Easy to make and great flavor. Especially good with a little honey butter. ?
    Thanks for sharing the recipe!

  • 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.

    • Hiba

      Hi im trying this! Where do i need to use the olive oil and black pepper? Recipe doesnt say.. also if i have yeast that doesnt need to be dissolved can i just mix everything together? Thanks!

      • Jaclyn

        Jaclyn Bell

        The olive oil and black pepper are just used for serving I added that extra note at the end sorry I missed that.
        And yes instant yeast wouldn’t need to be proofed first it could just be mixed with other ingredients. Hope you enjoy!

  • 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 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. :’)