Rosemary Dinner Rolls

Sides

Nov 23

Written By Kyle Schermbeck

Someone once told me that bread is the fourth utensil at a dinner table, and I’ve never looked at bread the same since. These Rosemary Dinner Rolls will be the perfect addition to your table. They’re so soft, so herby, and so buttery it’s like having your own mini loaf of bread. Don’t be scared to make your own rolls, and don’t worry about perfection here. We’re not going to perfectly shaped dinner rolls, we’re going for deliciousness. Make these ahead of time for your Thanksgiving celebrations!

Jump to Recipe

“So, what are we making?”

As a kid, rolls were the only thing at the Thanksgiving table that we didn’t pass around. They always seemed to be tossed from the basket to whomever wanted one. Whoever was closest got to be the designated tosser. The rolls we ate were the pre-packaged ones that didn’t even need to be heated up.

These Rosemary Yeast Rolls can certainly be tossed across the table, but definitely have to be heated up. These are a traditional yeast roll, with a bit more butter, and a bit more milk to give some additional layers and fluffiness. It makes the dough a bit harder to work with, but pays off in the end. And, it’s Thanksgiving, so we’ve got to add a bit of dried Rosemary into the dough. Rosemary is the smell that most reminds me of this season.

These will require a few steps, but I think you’ll always want to make these after you give them a shot. Start with activating the yeast, then add in flour, eggs, sugar, milk, butter, salt and rosemary. Beat together until dough forms. After it rises once, cut and roll into little pillowy piles of goodness, and then rise again. Cover with some delicious garlic butter and enjoy!

“What do I need?”

Yeast Rolls

1 package yeast

1 1/4 cups Milk (110 degrees)

6 tablespoons melted butter, room temperature

1 Egg

3 1/2 cups flour

2 1/2 tablespoons brown sugar

1 teaspoon rosemary

1/2 teaspoon coarse salt

Garlic Butter

4 tablespoons melted butter

1 teaspoon garlic

1/2 teaspoon rosemary

1/2 teaspoon oregano

1/2 teaspoon thyme

A pinch of salt & pepper

“How do I make these?”

Step 1: In the bowl of stand mixer or a mixing bowl, pour in 1 1/4 cups milk that has been heated to around 110 degrees. Then, sprinkle your package of yeast over the milk. Cover and let sit for 10 minutes, or until mixture begins to form.

Step 2: When the milk and yeast have foamed, add in 6 tablespoons melted butter that has come to room temperature, 1 Egg, 2 cups of flour, 2 1/2 tablespoons brown sugar, 1 teaspoon rosemary and 1/2 teaspoon coarse salt to the bowl. Using a dough hook, begin to combine the dough on medium speed. The dough will come together, but at this point will be quite soupy. After about 1-2 minutes, scrape down the sides of the bowl with a spatula.

Step 3: Resume whisking the dough together on medium speed, and slowly add in the remaining 1 1/2 cups of flour, a few tablespoons at a time. The dough will start sticking to the dough hook, and come away from the sides of the mixing bowl. When all of the flour is added, continue mixing for another 3-5 minutes. The dough will still be wet when finished, but you are looking for it to be shiny and have quite a bit of elasticity.

Step 4 - First Rise: When the dough is ready, put it onto a well floured surface. Flour your hands, and knead the dough for one to two minutes, making sure it doesn’t stick to the surface. Add more flour as necessary. After you’ve kneaded, and the dough is smooth, form into a ball and place into a well-oiled bowl. Cover with a towel and place in a warm area and let rise for 90 minutes. The dough should at least double in size.

Step 5: After the dough has doubled in size, roll it onto a floured surface and form into a rectangle with your hands. Using a knife, or a bench scraper, cut the dough into four equal pieces. Then, cut each of the four pieces, into four equal pieces. You should end with 16 evenly shaped pieces of dough.

Step 6 - Second Rise: Grease a 9x13 baking dish. Roll each of your pieces of dough into a ball, and place them in your prepared dish. Don’t worry about evenly shaped balls, we’re not going for perfection here! Cover, and let rise again for an hour.

Step 7: Preheat your oven to 350 degrees. To make the garlic butter, combine 5 tablespoons melted butter, 1 teaspoon garlic, 1/2 teaspoon rosemary, 1/2 teaspoon oregano, 1/2 teaspoon thyme and a pinch of salt & pepper. Using about half of the butter, lightly brush each roll with the butter and place in the oven for about 20 minutes, or until the tops are golden brown. Turn your rolls have way through the baking time to ensure even cooking.

Step 8: When you remove from the oven, top with the remaining garlic and serve warm!

Rosemary Yeast Dinner Rolls

Yield: 16

Prep time: 30 MinCook time: 25 MinInactive time: 2 H & 30 MTotal time: 3 H & 25 M

Someone once told me that bread is the fourth utensil at a dinner table, and I’ve never looked at bread the same since. These Rosemary Dinner Rolls will be the perfect addition to your table. They’re so soft, so herby, and so buttery it’s like having your own mini loaf of bread. Don’t be scared to make your own rolls, and don’t worry about perfection here. We’re not going to perfectly shaped dinner rolls, we’re going for deliciousness. Make these ahead of time for your Thanksgiving celebrations!

Ingredients

Yeast Rolls

1 package yeast
1 1/2 cups Milk (110 degrees)
6 tablespoons melted butter, room temperature
1 Egg
3 1/2 cups flour
2 1/2 tablespoons brown sugar
1 teaspoon rosemary
1/2 teaspoon coarse salt

Garlic Butter

4 tablespoons butter
1 teaspoon garlic
1/2 teaspoon rosemary
1/2 teaspoon oregano
1/2 teaspoon thyme
A pinch of salt & pepper

Instructions

In the bowl of stand mixer or a mixing bowl, pour in 1 1/2 cups milk that has been heated to around 110 degrees. Then, sprinkle your package of yeast over the milk. Cover and let sit for 10 minutes, or until mixture begins to form.
When the milk and yeast have foamed, add in 6 tablespoons melted butter that has come to room temperature, 1 Egg, 2 cups of flour, 2 1/2 tablespoons brown sugar, 1 teaspoon rosemary and 1/2 teaspoon coarse salt to the bowl. Using a dough hook, begin to combine the dough on medium speed. The dough will come together, but at this point will be quite soupy. After about 1-2 minutes, scrape down the sides of the bowl with a spatula.
Resume whisking the dough together on medium speed, and slowly add in the remaining 1 1/2 cups of flour, a few tablespoons at a time. The dough will start sticking to the dough hook, and come away from the sides of the mixing bowl. When all of the flour is added, continue mixing for another 3-5 minutes. The dough will still be wet when finished, but you are looking for it to be shiny and have quite a bit of elasticity.
First Rise: When the dough is ready, put it onto a well floured surface. Flour your hands, and knead the dough for one to two minutes, making sure it doesn’t stick to the surface. Add more flour as necessary. After you’ve kneaded, and the dough is smooth, form into a ball and place into a well-oiled bowl. Cover with a towel and place in a warm area and let rise for 90 minutes. The dough should at least double in size.
Step 5: After the dough has doubled in size, roll it onto a floured surface and form into a rectangle with your hands. Using a knife, or a bench scraper, cut the dough into four equal pieces. Then, cut each of the four pieces, into four equal pieces. You should end with 16 evenly shaped pieces of dough.
Second Rise: Grease a 9x13 baking dish. Roll each of your pieces of dough into a ball, and place them in your prepared dish. Don’t worry about evenly shaped balls, we’re not going for perfection here! Cover, and let rise again for an hour.
Preheat your oven to 350 degrees. To make the garlic butter, combine 5 tablespoons melted butter, 1 teaspoon garlic, 1/2 teaspoon rosemary, 1/2 teaspoon oregano, 1/2 teaspoon thyme and a pinch of salt & pepper. Using about half of the butter, lightly brush each roll with the butter and place in the oven for about 20 minutes, or until the tops are golden brown. Turn your rolls have way through the baking time to ensure even cooking.
When you remove from the oven, top with the remaining garlic and serve warm!

Calories

164

Fat (grams)

Sat. Fat (grams)

Carbs (grams)

Fiber (grams)

Net carbs

Sugar (grams)

Protein (grams)

Sodium (milligrams)

Cholesterol (grams)

Nutritional Information is simply an estimate and should only be taken as such.