Buttery Rosemary Dinner Rolls
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.
Servings: 20 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.