Rosemary Dinner Rolls
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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.
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!
Follow Cooking Classy
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
Instructions
- 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.
Notes
