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Rosemary Dinner Rolls
5 from 60 votes

Rosemary Dinner Rolls

Rosemary Dinner Rolls feature a tender yeasted dough infused with fresh rosemary and a hint of sugar for mild sweetness. The dough is mixed using an electric mixer, incorporating warm milk, butter, and eggs, then kneaded until smooth and elastic. After resting, the dough is shaped into balls, brushed with egg wash, and baked to develop a soft crumb and golden crust. Fresh rosemary adds a subtle herbal aroma throughout the rolls, making them a flavorful accompaniment to meals.

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

Ingredients

  • 2 1/4 tsp active dry yeast
  • 1/2 cup water 110 degrees, warm
  • 3 Tbsp sugar , divided
  • 3/4 cup milk , warmed to about 80 degrees
  • 1 egg large
  • 3 Tbsp butter softened, unsalted
  • 3 1/2 Tbsp rosemary chopped, fresh
  • 1 1/2 tsp salt
  • 1 Tbsp egg for brushing rolls, whisked
  • 3 1/2 cups all-purpose flour , then more as needed
  • extra-virgin olive oil good quality; freshly ground black pepper
  • black pepper good quality; freshly ground black pepper

Instructions

    Cup of Yum
  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).
  2. 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).
  3. Cover bowl with plastic wrap and rest 15 minutes. Meanwhile butter a 13 by 9-inch baking dish.
  4. 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.
  5. 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

  • The recipe is adapted with slight modifications from Sunset Magazine.
  • Maintain slight dough stickiness to avoid dense rolls; add flour sparingly during kneading.
  • Ensure water and milk temperatures are warm but not too hot to properly activate yeast.
  • Use fresh rosemary for the best herbal flavor and aroma throughout the rolls.
  • Brushing rolls with egg wash before baking enhances their golden color and sheen.