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Fluffy Rosemary Dinner Rolls That Will Elevate Your Meal

Fluffy Rosemary Dinner Rolls That Will Elevate Your Meal - Featured Image
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Learn how to make delicious Rosemary Dinner Rolls. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 3 ½ cups all-purpose flour (plus extra for dusting; you can substitute whole wheat for half for a nuttier flavor)
  • 2 ¼ teaspoons active dry yeast (one packet)
  • 1 cup warm whole milk (about 110°F; you can use almond milk for a dairy-free option)
  • 3 tablespoons unsalted butter, melted (or olive oil for a lighter roll)
  • 2 tablespoons granulated sugar (or honey for a natural sweetness)
  • 1 teaspoon salt
  • 2 tablespoons fresh rosemary, finely chopped (dried rosemary works too, but use a teaspoon)
  • 1 large egg (for brushing, optional but adds a lovely sheen)

Instructions

  1. Start by warming your milk until it’s comfortably warm to the touch — around 110°F. This is just like how Mama Lu would check the water for her yeast, warm but not hot, so the yeast wakes gently.
  2. Sprinkle the yeast over the warm milk along with a pinch of sugar. Let it sit for about 5 to 10 minutes until it’s foamy and alive. If it doesn’t bubble, your yeast might be past its prime.
  3. In a large mixing bowl, combine the flour, sugar, salt, and fresh rosemary. Remember how Mama Lu would toss in herbs by handfuls? I recommend chopping rosemary finely to release those fragrant oils.
  4. Create a well in the center and pour in the melted butter and foamy yeast mixture. Stir with a wooden spoon or your hand until the dough begins to come together.
  5. Turn the dough out onto a floured surface and knead it for about 8 to 10 minutes until it’s smooth and elastic. You’ll feel it stretch and spring back — a sign it’s ready. When I kneaded dough with Mama Lu, she’d hum old tunes, reminding me that patience is part of the process.
  6. Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and set it somewhere warm to rise until doubled in size, about 1 to 1 ½ hours. I’d often set ours near the stove’s warmth or a sunny window.
  7. Once risen, gently punch down the dough to release air. Divide it into 12 equal portions, shaping each into a smooth ball. This part always reminds me of the quiet moments on the porch swing, shaping biscuits and sharing stories.
  8. Arrange the rolls on a parchment-lined baking sheet, leaving a little space between them. Cover again and let them rise for another 30 to 40 minutes until puffy.
  9. Preheat your oven to 375°F. For that beautiful golden top, whisk the egg with a splash of water and brush it lightly over each roll.
  10. Bake the rolls for 18 to 22 minutes until golden brown and hollow-sounding when tapped on the bottom. The smell will fill your kitchen like a warm hug.
  11. Remove from the oven and brush with a little melted butter while warm. Let cool slightly before serving, though I’ll admit — I’ve often snuck one warm from the pan!

Find it online: https://claracooking.com/rosemary-dinner-rolls-2/