There’s something undeniably cozy about the aroma of freshly baked bread wafting through your kitchen, and Buttery Rosemary Dinner Rolls deliver that warm, inviting feeling with every bite. Easy to make and endlessly versatile, these soft yeast rolls are a treat your family and friends will love. Whether you’re pairing them with a hearty soup, a crisp salad, or serving them alongside your holiday favorites for Thanksgiving, Easter, or Christmas, Buttery Rosemary Dinner Rolls are the perfect addition to any meal.
If you are new to making dinner rolls, I'd like to share what I have learned from years of experience. Some of these things I learned in culinary school, and some through the process of life.
Let me share a few other of my favorite dinner roll recipes that make it to my family table often. Rye dinner rolls have that delicious rye flavor I love so much. If you are looking for a vegan whole wheat dinner roll, this is the only recipe you will need. Probably my all-time favorite roll are my whole wheat pull-apart dinner roll recipe.
3 Keys to making the best dinner rolls
- Properly Activated Yeast: Ensure your yeast is fresh and activated by proofing it in warm water with a little sugar. This helps the dough rise properly and results in light, fluffy rolls.
- Kneading the Dough Correctly: Kneading the dough until it’s smooth and elastic is essential for developing the gluten structure. This creates soft, airy rolls with a tender texture. This can be done in a stand mixer or by hand.
- Allowing Adequate Rising Time: Be patient with the rising process. Let the dough rise until it has doubled in size, and don't rush the second rise after shaping the rolls. This extra time helps the rolls develop a light, fluffy texture and a nice, even crumb.
Ingredients
- Milk- this can be plant-based or regular milk (which is what I used)
- Active dry yeast
- Honey- you can also use granulated sugar if you prefer.
- Butter- what are buttery dinner rolls without butter?
- Eggs- this is an enriched dough; eggs are necessary for the perfect texture.
- Salt- I prefer kosher in my rolls.
- Flour- I used a blend of whole wheat flour and all-purpose flour, but you can easily use 100% whole wheat flour or 100% all-purpose flour.
- Rosemary- I used dry in mine, but you can also use fresh rosemary if you want.
How to make
Activate your yeast in the milk and honey. Mix and let it sit for about 5 minutes. Once it has activated, add in the melted butter, eggs, salt, and flour. Mix for 1-2 minutes. Check the dough. It should be just slightly sticky (tacky). If you need to add a touch more milk or flour. Continue to mix for 6-7 minutes until the dough is smooth.
Top tip: Properly kneading bread dough develops gluten, which creates the structure needed to trap air and help the dough rise.
Simple tip: Let it rise in the warmest part of your kitchen to speed up the rising process.
Cover the dough until it has doubled at room temperature. This will take 45 minutes- 1 ½ hours. Divide into 20 rolls. Place the rolls on your pan or pan(s). I used 4-6-inch pans as I like to serve them this way, but you can also use 2-9x13 pans. Cover and again let it rise until it has doubled.
Brush the rolls with melted butter and place them in the preheated oven. Bake for 20-25 minutes, they should be golden brown. While they are still warm, brush them again with the melted butter. You can serve these pipping hot or let them cool. When I am serving them warm to family and friends, I always like to brush them with melted butter right before serving.
If your rolls are dense and not fluffy
Yeast Issues:
- Your yeast might be expired or not activated properly. Always proof the yeast in warm water (about 100–110°F) with a bit of sugar to ensure it bubbles and foams before adding it to the dough.
Not Enough Kneading:
- Kneading develops the gluten structure that traps air, helping the rolls rise. If the dough isn’t kneaded enough, the rolls won’t be light and fluffy. Knead until the dough is smooth and elastic.
Over-Flouring the Dough:
- Adding too much flour can make the dough stiff and dry, leading to dense rolls. The dough should be soft and slightly sticky but manageable. Add flour gradually as you knead.
Insufficient Rising Time:
- If the dough doesn’t have enough time to rise and double in size, the rolls won’t develop the air pockets needed for fluffiness. Let the dough rise in a warm, draft-free place.
Overproofing or Underproofing:
- Overproofing causes the dough to collapse, while underproofing doesn’t give it enough rise. For the second rise, the rolls should just puff up, about 30–45 minutes.
Baking Temperature:
- Baking at too low a temperature can result in dense rolls. Make sure your oven is properly preheated to the recipe’s temperature.
Soup recipes to serve with your rolls
Are you looking for a great soup to serve with these rolls? I have a few suggestions I think you will love
- Beef Barley would be great with these rolls!
- This Cozy Ravioli and Sausage Soup are also so good.
- This Homemade Chicken Noodle is a family favorite here.
Maybe you are looking for a salad instead? I have a few suggestions there as well!
- This Kale salad with Delicata is so good perfect to go with the rolls!
- We are eating this Autumn Kale Salad on repeat here!
- For a lighter salad, this Red Pear and Blackberry Salad is so good!
Buttery Rosemary Dinner Rolls
Ingredients
- 1 ½ cups warm milk about 100 degrees. This should feel slightly warm to the touch
- 2 ½ teaspoons active dry yeast
- 2 tablespoons honey
- 6 tablespoons melted butter plus more for brushing on the rolls
- 1 egg
- 2 teaspoons salt
- 1 tablespoon minced garlic
- 2 tablespoons rosemary you can use fresh minced garlic if you prefer.
- 5 cups flour- I used a blend of white whole wheat and all-purpose plus more if needed
Instructions
- Activate your yeast in the milk and honey. Mix and let it sit for about 5 minutes. Once it has activated, add in the melted butter, eggs, salt, and flour. Mix for 1-2 minutes. Check the dough. It should be just slightly sticky (tacky).
- If you need to add a touch more milk or flour. Continue to mix for 6-7 minutes on medium speed until the dough is smooth.
- Cover the dough until it has doubled at room temperature. This will take 45 minutes- 1 ½ hours. Divide into 20 rolls. Place the rolls on your pan or pan(s). I used 4-6-inch pans as I like to serve them this way, but you can also use 2-9x13 pans. Cover and again let it rise until it has doubled. At the end of the rising time, heat the oven to 375 degrees.
- Brush the rolls with melted butter and place them in the preheated oven. Bake for 20-25 minutes, they should be golden brown. While they are still warm, brush them again with the melted butter. You can serve these pipping hot or let them cool. When I am serving them warm to family and friends, I always like to brush them with melted butter right before serving.
Did you make this recipe? Let me know!