Rosemary Dinner Rolls with Garlic Butter are my popular easy dinner roll recipe with added fresh rosemary and a garlic butter topping. The dinner rolls are so soft and fluffy that I knew I had to explore other variations! And, these did not disappoint! They are not only perfect for everyday meals, but I plan to add them to both my Thanksgiving menu (Do you know what day Thanksgiving is this year?) and Christmas menu. Watch them become a new holiday tradition!
Ingredients & Substitutions
- Flour: All-purpose flour gives structure to the rolls. Add it in separate stages to help the dough have the right consistency and texture. You may need a little extra if the dough is too wet (but I did not).
- Yeast: I used rapid-rise yeast, also known as instant yeast. It is a quick-acting yeast that allows for a shorter rising time (a little over an hour for these rolls). It’s the perfect time to work on the main dishes or other side dishes.
- Sugar: Granulated sugar adds a touch of sweetness to the dough and helps the yeast grow. The yeast needs sugar to do its job and make the dough rise properly.
- Rosemary: We can’t have rosemary dinner rolls without rosemary! I prefer fresh rosemary, minced. If using dried rosemary, use about a third of the amount of fresh (the flavor is more concentrated in dried).
- Milk: Make sure the milk has been warmed to a temperature of between 110°F and 115°F, the temperature needed for the yeast to start working. If the milk is too cold, it can slow down the activation of the yeast (or not activate it at all). If the milk is too hot, it will kill the yeast.
- Garlic Butter Topping: The garlic butter topping is a flavorful blend of melted unsalted butter, minced fresh garlic, and chopped fresh parsley, seasoned with a touch of kosher salt. It adds the finishing touch (or should I say, taste) to the rolls!
How to Make “Perfect” Dough Balls
To make perfectly round and even dinner rolls, sprinkle some flour on your counter. Then, gently roll each dough ball using the cupped palm of your hand. This method is easy and works well once you get the hang of it. Use this method for my Cheesy Garlic Dinner Rolls, another variation of this recipe you will want to try!
What Do Rosemary Dinner Rolls Taste Like?
These soft, pillowy rolls have a distinct rosemary flavor in every bite. If you love rosemary, you will definitely appreciate the herbal taste of the rolls. I like how the rich garlic butter topping complements the fresh rosemary, balancing the flavors.
Can I Make Dinner Rolls Ahead Of Time?
Yes! I love the idea of freezing dinner rolls before baking them. Then, they are ready to bake when you need (or crave) freshly baked dinner rolls! If planning to freeze the rolls before baking, follow these instructions:
- After the dough has risen for the first time, punch it down and form into individual-sized rolls.
- Next, place the dough balls onto a lined baking sheet and into the freezer for an hour or two. Once the rolls are solid, transfer them to a freezer-safe bag or container.
- Freeze for up to 1-2 months.
- When ready to bake the rolls, remove them from the freezer and place them onto a lined baking sheet, leaving enough space for them to rise.
- Allow the rolls to thaw and rise at room temperature, which could take a few hours.
- Once thawed and risen, bake as instructed.
- Finally, don’t forget to brush the garlic butter over the warm rolls.
How To Store Rosemary Dinner Rolls
To store rosemary dinner rolls, first, let them cool completely. Then, if you plan on eating the rolls within a day or two, store them in an airtight container at room temperature. You could also store them in the refrigerator for a little bit longer, like a few days, but that may dry out the rolls faster. If you need to save some for later, freeze the rolls.
Freezing Dinner Rolls
To freeze baked rolls, first, let them cool completely. Then, wrap each roll tightly in aluminum foil. (I don’t like using plastic wrap because it can make the rolls soggy.) Place the wrapped rolls in a sealed freezer bag or container and freeze for 2-3 months. When you’re ready to enjoy a roll or two, thaw them in the refrigerator overnight. Then, reheat them in the oven at a low temperature or in the microwave until they’re warm.
Rosemary Dinner Rolls With Garlic Butter
Ingredients
- 4 cups (500 g) all-purpose flour, divided, plus more if needed
- 2 envelopes (about 4 ½ teaspoons) rapid rise yeast
- ¼ cup (50 g) granulated sugar
- 2 teaspoons fresh rosemary, minced
- 1 teaspoon kosher salt
- 1 ½ cups (366 g) whole milk
- 1 large egg, room temperature, beaten
Garlic Butter Topping
- 2 tablespoons unsalted butter, melted
- 1 teaspoon fresh garlic, minced
- 1 teaspoon fresh parsley, minced
- ½ teaspoon kosher salt
Instructions
- To the bowl of a stand mixer with the dough hook attachment, add 3 cups of flour, yeast, sugar, rosemary, and salt. Mix to combine.
- Heat milk until warm (110°F-115°F).
- Add warm milk and egg to the flour mixture. Knead for 2 minutes at medium speed.
- Add another ½ cup flour. Knead at medium speed for another 2 minutes.
- Add remaining ½ cup flour. Knead until the dough is pulling away from the sides of the bowl. If the dough seems too wet, add more flour in ¼ cup increments until the dough has pulled away from the sides of the bowl while kneading. If the dough is too dry, add more water in ¼ cup increments.
- Cover dough. Let rise for 45 minutes, or until doubled in size.
- When ready, punch down the dough.
- Spray a 9×13-inch baking dish with nonstick cooking spray.
- Divide the dough into 12 equal-sized pieces and shape into balls. Place into the prepared baking dish.
- Cover the rolls and let them rise for 30 minutes, or until doubled in size.
- Preheat oven to 375°F.
- Bake the rolls for 18-22 minutes, or until golden brown.
Garlic Butter Topping
- In a small saucepan over medium heat, melt butter. Then, add garlic, parsley, and salt. Cook for 1 minute.
- Brush the warm rolls with the garlic butter mixture.
- Serve warm.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
Oh, I LOVE these rolls. I could eat the entire pan, so I had to walk away!
Elizabeth
I love our dinner rolls (and cheesy garlic dinner rolls), but I am not a huge fan of rosemary, so I would probably not make this recipe. (But, the texture of the rolls is SO perfect!)
Annabelle
These rolls are worth the time to make and a great addition to a Thanksgiving spread, for sure.
Bella
I get a hint of sweetness in the rolls, which I liked! Our dinner rolls are all so good, so I cannot complain!
Selena
Soft and fluffy dinner rolls, yes, please. I liked the rosemary in there and may have to make these during the holidays.
