Grandma’s Rosemary Dinner Rolls Recipe
These homemade Grandma’s Rosemary Dinner Rolls are soft, fluffy, and infused with aromatic rosemary. Perfect for holiday gatherings or cozy family dinners.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 15 minutes (including rise time)
- Yield: 12 rolls 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Dough:
- 4 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 1/4 cups warm milk (about 110°F)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 teaspoon salt
- 1 large egg
- 2 tablespoons fresh rosemary, finely chopped
For Topping:
- 2 tablespoons unsalted butter, melted (for brushing)
- extra rosemary and flaky sea salt for topping (optional)
Instructions
- Prepare the Yeast: In a small bowl, dissolve the yeast in the warm milk with a pinch of sugar. Let it sit for 5–10 minutes until foamy.
- Mix the Dough: In a large mixing bowl, combine the flour, remaining sugar, salt, and chopped rosemary. Add the softened butter, egg, and the foamy yeast mixture. Mix until a dough forms.
- Knead and Rise: Knead the dough for 8–10 minutes until smooth. Let it rise for 1 to 1 1/2 hours until doubled in size.
- Shape and Bake: Divide dough, shape into balls, place in a baking dish, let rise, then bake at 375°F for 18–22 minutes.
- Finish: Brush with melted butter and sprinkle with extra rosemary and sea salt if desired. Serve warm.
Notes
- You can prep the dough the night before and refrigerate it after shaping. Let it come to room temperature and rise before baking.
- Dried rosemary can be used, but reduce the amount to 2 teaspoons.
Nutrition
- Serving Size: 1 roll
- Calories: 200
- Sugar: 4g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg
