Pin it
Whenever I bake these Rosemary Dinner Rolls, they bring a bit of wonder to my kitchen. I've been filling my house with the amazing smell of fresh rosemary and garlic butter for so long now. When my family catches that first scent of herbs and butter coming from the oven, they know we're in for something good tonight.
Must-Have Ingredients
- Fresh Rosemary: Gives that wonderful herbal taste.
- Garlic Butter: A mix of melted butter, freshly chopped garlic, parsley, and sea salt.
- Milk: Warmed just right for softness.
- Sugar: Just a tiny bit to get the yeast going.
- Fresh Yeast: Makes them light and fluffy.
- Flour: Pick a nice quality one for the right structure.
Simple Creation Steps
- Bake
- Cook until golden brown and immediately brush with garlic butter when they come out of the oven.
- Shape Rolls
- Roll the dough into balls and set them in a buttered dish.
- Let it Rise
- Wait for the dough to puff up and double in size.
- Mix the Dough
- Put flour, sugar, yeast, and rosemary in a bowl. Slowly pour in warm milk until you get a nice dough.
Insider Baking Tips
I've learned a few things about these rolls over time. Garden-fresh rosemary really makes them special. Your milk should feel just slightly warm on your wrist, kind of like bathwater for a baby. When you're shaping the rolls, gently cup them in your hand to get them looking nice. And always brush them with that garlic butter right when they come out hot—it soaks in perfectly.
Staying Soft Longer
After these little gems cool down, put them in any container that seals tight. They'll stay good for a couple days on your counter or a bit more in your fridge. For big batches, I wrap them in foil, stick them in a freezer bag, and they last up to three months. Just warm them up a bit and they'll taste almost fresh-baked again.
Make Ahead Option
My go-to trick for hectic days is getting these ready beforehand. Shape your rolls right after they rise the first time, put them on a baking sheet, and freeze them completely. Then move them to a freezer bag where they'll stay good for up to two months. Just thaw and let them puff up when you want to bake them—you won't even tell they were frozen.
Delightful Taste Experience
What makes these rolls so good is how everything works together. They're soft and fluffy with that wonderful rosemary smell and topped with rich garlic butter. They fit right in at a simple family meal or your fanciest holiday dinner.
Pin it
Frequently Asked Questions
- → Why should the milk be warm?
Milk that's warm (around 110-115°F) wakes up the yeast so it works well. Too hot can kill it, too cool won't activate it.
- → Is it possible to prepare these rolls ahead of time?
Sure, leave the dough in the fridge overnight after the initial rise. Bring it to room temperature before shaping and letting it rise again.
- → What if my dough doesn't rise?
Make sure your yeast is fresh, your milk temp is correct, and the room isn't too chilly while the dough's rising.
- → Can I swap fresh rosemary for dried?
Yes, but use only 1/2 teaspoon since dried rosemary has a stronger flavor than fresh.
- → Can I freeze the baked rolls?
Absolutely. Store them without the garlic butter for up to 2 months. Once thawed and reheated, brush on fresh garlic butter before serving.