These soft and fluffy rosemary dinner rolls with garlic butter and sea salt are the perfect side to serve with Sunday dinner or at your next dinner party.
The dough comes together in just a few minutes, and every bite is infused with the aromatic essence of fresh rosemary.
And while it’s optional, the garlic butter on top makes them pretty much irresistible.
Finish them with flaky sea salt, and serve. Your family will thank you.
Why You’ll Love These Rosemary Dinner Rolls
Easy Yet Sophisticated Side: Rosemary dinner rolls add a bit of elegance to any meal. They’re perfect for special occasions like Christmas but require minimal effort.
Aromatic Appeal: The fresh rosemary and garlic butter create an irresistible aroma. It’ll make your whole kitchen smell fantastic.
Go With Anything: These rolls pair well with all kinds of dishes. So feel free to serve them alongside lasagna, a turkey dinner, meatloaf, and more.
Deliciously Soft: You’ll love how soft and fluffy these rolls are. They’re buttery and will practically melt in your mouth.
Ingredients
- Active Dry Yeast: The leavening agent that helps the rolls rise. You’ll activate it with warm milk and a bit of sugar.
- Warm Milk: For hydrating and activating the yeast. Aim for a temperature of around 100-110 degrees Fahrenheit.
- Granulated Sugar: Feeds the yeast, adds sweetness, and contributes to a golden-brown crust.
- Large Eggs: Bind the dough together and help it transform into fluffy, airy rolls.
- Unsalted Butter: For moisture, a rich flavor, and a bit of extra softness. Set it out early to soften for ease of mixing. You’ll also use it to make the garlic butter.
- Fresh Rosemary: You can’t have rosemary rolls without it! Buy it fresh and chop it into tiny pieces. Its herbal aroma and flavor are the things that make these rolls great.
- Salt: A must-have ingredient for bread-making.
- All-Purpose Flour: For structure and a smooth, elastic texture.
- Minced Garlic & Fresh Parsley: For the garlic butter topping.
- Flaky Sea Salt: The finishing touch. Add it on top of the garlic butter for a bit more oomph.
How to Make Rosemary Dinner Rolls
Homemade bread recipes always include several steps.
Honestly, though, this one isn’t all that difficult – just a little time-consuming. Luckily, though, much of that is hands-off time.
Here’s what you’ll do:
1. PREP YEAST: In a stand mixer bowl, combine the yeast, warm milk, and 1 tablespoon of sugar. Whisk and let sit until foamy.
2. MIX DOUGH: Add the remaining sugar, eggs, butter, rosemary, salt, and flour. Knead on low for 2-3 minutes, then medium for 3-5 minutes until soft and smooth.
3. PROOF: Turn the dough onto a floured surface, knead a few times, then transfer to an oiled bowl. Cover and let rise until doubled.
4. SHAPE ROLLS: Punch down the dough, roll into a log, and cut into 12 portions. Roll each into a ball and arrange in a greased 9×13-inch dish. Cover and let rise.
5. BAKE: Brush the rolls with melted butter or oil. Bake at 350°F for 25-30 minutes until golden.
6. MAKE GARLIC BUTTER: Warm butter and minced garlic in a saucepan, then stir in parsley.
7. FINISH: Brush rolls with garlic butter and sprinkle with flaky sea salt. Serve warm and enjoy!
Tips for the Best Rosemary Dinner Rolls
From-scratch bread rolls are a labor of love, but they’re so worth it.
Here are a few tips to make the process a bit easier:
- Use fresh yeast. Check the date on your yeast. If it’s out of date, the bread likely won’t rise. If it doesn’t go foamy in the warm milk, it’s bad and you’ll need to start over with new ingredients.
- Warm the liquids. The milk should be about 100-110 degrees Fahrenheit. You should be able to comfortably put your finger in it and feel that it’s warm, not hot. I suggest using a thermomter for better accuracy.
- When is the dough ready? After mixing, it should feel smooth and elastic and spring back when gently pressed. If it’s very sticky, knead it with a little flour. Slightly sticky is okay.
- Use fresh rosemary. There are times when bottled herbs and spices work just fine. This isn’t one of them. Grab some fresh rosemary and chop it yourself.
- Serve warm. Anyone who has ever had rolls knows they’re best hot and fresh from the oven. Once these guys are done baking and buttered, don’t wait! Enjoy them right away.
- Serving suggestions. These rolls pair well with most main courses. Try them with roasts, stew, or even pasta dishes. They’re excellent for sopping up sauces, too.
How to Store
These are so delicious that they’ll probably all be devoured within moments.
If you DO happen to have leftovers, though, they store easily.
To Store: Transfer cooled rolls to a resealable plastic bag. Squeeze out as much air as possible before sealing. Keep the rolls at room temperature for 2 days or in the fridge for 5 days.
To Freeze: Wrap cooled rolls tightly in plastic wrap and place them in a freezer bag. Freeze for up to 3 months and thaw at room temperature before reheating.
To Reheat: Warm rolls in the oven for 5 to 7 minutes at 300 degrees. You can also nuke them in the microwave for 10 to 15 seconds on high. Brush them with melted butter after reheating for a richer, more indulgent taste.
Want to make them ahead? You can!
Just mix, proof, and portion. Then cover and chill overnight in the fridge. Take the dish out of the fridge and let them proof for 1-2 hours before baking.
More Bread Recipes to Try
Texas Roadhouse Rolls
Hot Cross Buns
Quick and Easy Cheese Bombs
Little Caesars Italian Cheese Bread
Rosemary Dinner Rolls
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servings20
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minutesThese soft and fluffy rosemary dinner rolls with garlic butter and sea salt are the perfect side to serve with Sunday dinner or at your next dinner party.
Ingredients
- For the Rolls
2 1/4 teaspoons active dry yeast
1 cup whole milk (100-110°F)
3 tablespoons granulated sugar, divided
2 large eggs, lightly beaten
1/4 cup unsalted butter, softened
3 tablespoons fresh rosemary, chopped
1 1/2 teaspoon salt
4 cups all-purpose flour (plus more as needed)
oil or melted butter, for brushing
- For the Garlic Butter
1/4 cup butter
2 cloves garlic, minced
1 tablespoon fresh parsley, finely chopped
flaky sea salt, for garnish
Instructions
- In the bowl of a stand mixer, combine the yeast, warm milk, and 1 tablespoon of sugar. Whisk and set aside for 5-10 minutes until foamy.
- Add the remaining sugar, eggs, butter, rosemary, salt, and flour. Knead with a dough hook on LOW for 2-3 minutes, then increase the speed to MEDIUM for about 3-5 minutes. The dough should be soft and smooth. If it’s sticky, add a bit more flour, a little at a time.
- Turn the dough onto a lightly floured surface and knead a few times until it feels elastic. Transfer to an oiled bowl, cover, and leave to rise for 1-2 hours, or until doubled in size.
- Grease a 9×13-inch baking dish.
- Punch the air out of the dough, gently roll it into a log, and cut it into 12 equal portions. Roll each portion into a ball and arrange them in the baking dish. Cover and let rise for about 30 minutes.
- Preheat the oven to 350°F. Brush the tops of the rolls gently with melted butter or oil, then bake for 25-30 minutes, until golden brown on top. Remove from the oven and let cool slightly.
- While the rolls cool, combine the butter and minced garlic in a small saucepan. Warm over medium-low until smooth, then add the parsley.
- Brush the warm rolls generously with the garlic butter and sprinkle with flaky sea salt. Serve the rosemary dinner rolls warm, and enjoy!
Notes
- If the yeast doesn’t foam after 5 minutes, you’ll need to start again with new yeast.
- Use a thermometer to warm the milk to the temperatures provided. If it’s too hot, it’ll kill the yeast.
- Use fresh rosemary for the best, most fragrant rolls.
