Description
Grandma’s Rosemary Dinner Rolls are soft, fluffy yeast rolls infused with fresh rosemary and finished with a buttery, golden crust. Perfect for holiday dinners or any occasion that calls for homemade bread, these rolls combine a fragrant herb flavor with a tender crumb, creating a comforting side that complements any meal.
Ingredients
Scale
Dry Ingredients
- 3 ½ cups all-purpose flour
- 2 ¼ teaspoons active dry yeast (1 packet)
- ¼ cup granulated sugar
- 1 teaspoon salt
Wet Ingredients
- 1 cup warm milk (about 110°F)
- ¼ cup unsalted butter (melted)
- 1 large egg
- 1 tablespoon fresh rosemary (finely chopped)
- 2 tablespoons melted butter (for brushing)
Toppings
- Extra rosemary
- Flaky sea salt
Instructions
- Activate Yeast: In a small bowl, dissolve the active dry yeast in warm milk with a pinch of sugar. Let it sit for 5–10 minutes until foamy to ensure the yeast is active and ready.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, and salt thoroughly to distribute the ingredients evenly.
- Combine Wet and Dry: Add the foamy yeast mixture, melted butter, egg, and finely chopped rosemary to the dry ingredients. Mix until a soft dough starts to form.
- Knead the Dough: On a floured surface, knead the dough for 8–10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook and knead for 5–6 minutes to achieve the same texture.
- First Rise: Place the kneaded dough into a greased bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm place for about 1 hour until doubled in size.
- Shape Rolls: Punch down the risen dough to release air. Divide it into 12 equal pieces and shape each piece into a smooth ball. Arrange the balls in a greased 9×13-inch baking dish or on a parchment-lined baking sheet.
- Second Rise: Cover the shaped rolls and let them rise again for 30–40 minutes until they are puffy and nearly doubled.
- Preheat Oven & Prepare Rolls: Preheat your oven to 375°F (190°C). Brush the tops of the rolls with melted butter and sprinkle with extra fresh rosemary and flaky sea salt for added flavor and texture.
- Bake: Bake the rolls for 18–22 minutes or until they are golden brown on top and sound hollow when tapped.
- Cool & Serve: Remove the rolls from the oven and allow them to cool slightly before serving to enjoy the soft interior and flavorful crust.
Notes
- For a richer flavor and slight tang, substitute half of the milk with buttermilk.
- These rolls can be made ahead and reheated just before serving to save time.
- Freeze any leftover rolls in an airtight container for up to 1 month for future use.
