Soft and pillowy dinner rolls that have bits of freshly chopped rosemary topped with a melted garlic butter. Sounds delicious right?! Look no further than these rosemary dinner rolls. You'll be making these for Sunday dinner every week.
This is a hooked at first bite type of recipe. You've got fresh, herby, savory deliciousness. Melt a little garlic butter on top for the perfect bite!
So it's been quite some time since I've posted a bread recipe. In fact, this is the first time that I'm posting an actual dinner rolls recipe on my blog! I have a sage honey butter roll recipe in my holiday cookbook, but this one is near and dear to my heart!
These Rosemary Dinner Rolls are packed with fresh rosemary and are topped with the most delicious garlic butter to compliment that herby flavor. They're also SO soft and fluffy and are the perfect pairing with just about any soup! Be sure to save this recipe for the for your next dinner party and ESPECIALLY for the holidays.
rosemary dinner roll ingredients
This recipe is brought to you by Bob's Red Mill! I partnered with them, using their Unbleached Organic All-Purpose Flour. Some of the other key ingredients for these rosemary dinner rolls are:
- Freshly chopped rosemary
- Whole Milk
- Room temperature unsalted butter
- active dry yeast
- sugar
- eggs
- salt
tips for making dinner rolls
- Properly measure your ingredients. I use a scale for consistency, however, if you don't have a kitchen scale, measure your ingredients by spooning the flour into the measuring cup and then leveling off any flour that may spill over.
- Use active dry yeast for consistent results. Of course you can swap out active dry yeast for instant yeast, however, active dry yeast has a more controlled and gradual rise. This prevents the dough from becoming over or under proofed.
- For rolls that are the same size, use a kitchen scale. I know that I talked about kitchen scales previously and what to do if you don't have one.. but they're SO good for baking due to the precision of the measurement. Each one of my rolls are about 90g hence as to why they look so uniform. I highly recommend getting a kitchen scale for this recipe and many other baking recipes too!
- How to know when your dough is properly proofed: when you poke the dough, there should be an indentation. It should slowly spring back. This is how you know the dough is properly proofed)
recipe substitutions
- If you'd like to make these rolls gluten free, you can simply swap out all purpose flour for Bob's Red Mill's 1-to-1 gluten free baking flour! You can use equal parts. For instance, this recipe calls for 4 cups of flour so simply use 4 cups of the 1 to 1 gluten free flour.
- To make this recipe dairy free, swap out whole milk for your favorite non-dairy milk. Coconut milk, almond milk, and even cashew milk work really well with this recipe. Also, you can use vegan butter as opposed to butter. All of the quantities follow the same as listed below, just swap out the ingredients to fit your dietary needs.
- To make these rosemary dinner rolls vegan, follow all of the steps to make this recipe dairy free but also create an egg substitution such as using JUST Egg or following one of these recommendations to swap out the eggs! Of note, I do not recommend using fruit puree or silken tofu as this will change the texture of the dough.
how to make rosemary dinner rolls
- Start by blooming the yeast. Warm milk in the microwave for 35 seconds and then add active dry yeast and 1 tsp of sugar. Gently whisk together and allow the mixture to become bubbly and foamy. This should take about 8-10 minutes.
- In the bowl of a stand mixer with the dough hook attachment, add the flour, 2 tbsps of sugar, eggs, room temperature butter, fresh rosemary, salt, and the yeast/milk mixture. Knead on low for 1-2 minutes then increase speed to medium low for another 3 minutes, until dough is smooth.
- Knead dough into a ball on a well floured work surface. Spray a bowl with oil and place dough in the bowl and cover. Allow the dough to rise for about 1 ½-2 hours, until the dough has doubled in size.
- Preheat oven to 350 degrees F. Remove the dough from the bowl and cut into 12 equally sized pieces. Roll each piece into a ball. Spray a 9x13 baking pan with oil and then place each ball into the dish. Cover for 30 minutes and allow the rolls to become puffy. (aka the second rise)
- Brush with melted butter and bake for 25-30 minutes, until golden brown on top.
- Melt butter in a microwave safe bowl and add diced garlic, parsley, and a pinch of salt. Pour on top of rolls.
More recipes you'll love!
- Rosemary Garlic Butter Naan
- Brioche Dinner Rolls
- Buttery Lobster Rolls
- Rosemary Apple Cider Chicken
- Garlic Rosemary Pork Chops
- Apple Cider Cinnamon Rolls with Browned Butter Frosting
- Maple Bacon Cinnamon Rolls
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Rosemary Dinner Rolls with Garlic Butter
Equipment
- Stand Mixer
- Mixing Bowls
- 9x13 baking dish
Ingredients
- 1 cup whole milk
- 2 ¼ tsp active dry yeast
- 1 tsp+ 2 tbsps sugar
- 4 cups all purpose flour
- 2 eggs
- 3 tbsp butter, room temperature
- 2 tbsps Rosemary, freshly diced
- ½ kosher salt
Garlic Butter
- 5 tbsps unsalted butter, melted
- 4 cloves garlic, diced
- 2 tsp parlsey
- pinch of kosher
Directions
- Start by blooming the yeast. Warm milk in the microwave for 35 seconds and then add active dry yeast and 1 tsp of sugar. Gently whisk together and allow the mixture to become bubbly and foamy. This should take about 8-10 minutes.
- In the bowl of a stand mixer with the dough hook attachment, add the flour, 2 tbsps of sugar, eggs, room temperature butter, fresh rosemary, salt, and the yeast/milk mixture. Knead on low for 1-2 minutes then increase speed to medium low for another 3 minutes, until dough is smooth.
- Knead dough into a ball on a well floured work surface. Spray a bowl with oil and place dough in the bowl and cover. Allow the dough to rise for about 1 ½-2 hours, until the dough has doubled in size.
- Preheat oven to 350 degrees F. Remove the dough from the bowl and cut into 12 equally sized pieces. Roll each piece into a ball. Spray a 9x13 baking pan with oil and then place each ball into the dish. Cover for 30 minutes and allow the rolls to become puffy. (aka the second rise)
- Brush with melted butter and bake for 25-30 minutes, until golden brown on top.
- Melt butter in a microwave safe bowl and add diced garlic, parsley, and a pinch of salt. Pour on top of rolls.
Absolutely delicious. As always
Thank you!