Rosemary Dinner Rolls

Name: Rosemary Dinner Rolls
Prep time: 25 min
Cook time: 25 min
Total time: 1 h 50 min
Yield: 12 serving
Ingredients: 2 1/4 tsp active dry yeast; 1/2 cup warm water; 3 Tbsp sugar; 3/4 cup milk; 1 large egg; 3 Tbsp unsalted butter; 3 1/2 Tbsp chopped fresh rosemary; 1 1/2 tsp salt; 1 Tbsp whisked egg; 3 1/2 cups all-purpose flour; Good quality extra-virgin olive oil and freshly ground black pepper

User Reviews

5.0

60 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Additional Time
1 hr
Total Time
1 hr 50 mins
Servings
12
Course
Bread
Cuisine
American

Rosemary Dinner Rolls

Iris Warren

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

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Ingredients

Servings

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

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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.