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Grandma’s Rosemary Dinner Rolls

Grandma’s Rosemary Dinner Rolls

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Grandma’s Rosemary Dinner Rolls are soft, fragrant rolls infused with fresh rosemary, reminiscent of traditional family gatherings. These rolls are perfect for any dinner table, offering a delightful blend of savory herbs and a tender crumb.

Ingredients

Units Scale
  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110°F to 115°F)
  • 3 cups bread flour
  • 1 tablespoon minced fresh rosemary, divided
  • 2/3 cup warm 2% milk (110°F to 115°F)
  • 1/4 to 1/3 cup canola oil
  • 2 tablespoons sugar
  • 3/4 teaspoon salt
  • 1 large egg, room temperature
  • 1 large egg yolk
  • 2 tablespoons 2% milk

Instructions

  • Activate Yeast: In a small bowl, dissolve the yeast in warm water. Let it stand until foamy, about 5 minutes.
  • Prepare Dough: In a large bowl, combine bread flour, 2 teaspoons of minced rosemary, sugar, and salt. Add the yeast mixture, warm milk, canola oil, and the whole egg. Beat until smooth.
  • Knead Dough: Turn the dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
  • First Rise: Place the dough in a greased bowl, turning once to grease the top. Cover and let it rise in a warm place until doubled, about 1 hour.
  • Shape Rolls: Punch down the dough. Divide and shape it into 12 balls. Place them in a greased 13×9-inch baking pan. Cover and let them rise until doubled, about 30 minutes.
  • Prepare Topping: Preheat the oven to 375°F (190°C). In a small bowl, whisk together the egg yolk and 2 tablespoons of milk. Brush this mixture over the rolls and sprinkle with the remaining 1 teaspoon of minced rosemary.
  • Bake: Bake for 20-25 minutes or until golden brown. Remove from the pan to a wire rack to cool.

Notes

  • Herb Variations: For a different flavor profile, consider substituting rosemary with thyme or sage.
  • Storage: Store leftover rolls in an airtight container at room temperature for up to 3 days.

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