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Buttery Rosemary Dinner Rolls

These soft and fragrant rosemary dinner rolls are lightly buttery with a tender crumb and a subtle herbal warmth. Perfect for holiday tables or cozy dinners, they bake up golden with a delicate crust and a fluffy interior that pairs beautifully with any meal.
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Rise Time 2 hours
Total Time 45 minutes
Servings: 36 rolls
Course: Baked Goods, Bread, Dinner, Holiday, Side Dish
Cuisine: American, European
Calories: 110
Ingredients Method Notes

Ingredients
  

  • 1 package active dry yeast
  • 1/4 cup warm water 110°F
  • 1 cup milk
  • 4 tbsp unsalted butter
  • 2 cups all-purpose flour
  • 1 tbsp honey
  • 1 tsp salt
  • 2 tsp fresh rosemary minced
  • 1/2 cup all-purpose flour additional as needed
  • 2 tbsp olive oil
  • 1 egg for wash
  • 1 tsp milk for wash
  • coarse sea salt for topping

Method
 

  1. Dissolve yeast in warm water and let stand until frothy, about 10–15 minutes.
  2. Heat milk and butter until melted, then cool slightly.
  3. Combine flour, yeast mixture, honey, salt, rosemary, and milk mixture. Mix until combined.
  4. Add remaining flour gradually and knead until dough is soft and elastic, about 6 minutes.
  5. Place dough in an oiled bowl, cover, and let rise until doubled, about 1 1/2 hours.
  6. Preheat oven to 375°F and line a baking sheet.
  7. Shape dough into 36 small balls and place on baking sheet.
  8. Brush with egg and milk wash, then sprinkle with sea salt.
  9. Let rise again for 20–30 minutes until fluffy.
  10. Bake for 18–20 minutes until golden brown.

Notes

Ensure the dough remains slightly tacky for soft rolls. Fresh rosemary gives the best flavor, but dried can be used in a pinch.