Description
These One Hour Rosemary Garlic Dinner Rolls are soft, fluffy, and infused with fresh rosemary and garlic flavors. Perfect as a delicious homemade side, these rolls come together quickly using yeast for a tender crumb, then brushed with a fragrant garlic herb butter for an irresistible finish.
Ingredients
Scale
Dinner Rolls Ingredients:
- 1 cup water
- 2 tablespoons melted butter
- 1/2 cup milk
- 2 tablespoons honey
- 1 tablespoon active-dry yeast
- 3 1/2 to 4 cups all-purpose flour
- 1 tablespoon finely chopped fresh rosemary
- 1 teaspoon fine sea salt
- 1 teaspoon garlic powder
- optional: flaky sea salt, for serving
Garlic Herb Butter Ingredients:
- 3 tablespoons butter
- 2 cloves garlic, peeled and thinly sliced
- 1 tablespoon finely chopped fresh parsley
Instructions
- Heat the liquids: Stir together the water and melted butter in a saucepan, then add milk and honey. Heat over medium-low heat, stirring occasionally, until the mixture reaches 110°F — warm but not hot to the touch. Alternatively, heat in the microwave to 110°F.
- Add yeast: Pour the liquid mixture into the large bowl of a stand mixer. Sprinkle the yeast on top, stir briefly to combine, then let it activate for 5 minutes until foamy.
- Mix in dry ingredients: Add 3 1/2 cups of flour, rosemary, fine sea salt, and garlic powder. Using a dough hook, mix on medium-low speed until combined. Add additional flour, up to 4 cups total, if the dough sticks to the sides until it pulls away and is slightly sticky. Continue mixing on low speed for 4-5 minutes until smooth.
- Let the dough rise: Form dough into a ball, transfer to a greased bowl, cover with a damp towel or foil, and let rise in a warm spot for 15 minutes.
- Prep oven and baking dish: Preheat oven to 400°F. Grease a 9 x 13-inch baking dish and set aside.
- Form the rolls: Punch down dough and divide it into 15 equal pieces. Shape each into a ball and place in the greased baking dish. Cover with a damp towel or foil and let rise 15-20 minutes.
- Bake: Uncover and bake for 15 to 20 minutes until the rolls are golden brown on top. Transfer pan to a wire rack.
- Make the garlic butter: While rolls bake, melt butter in a small saucepan over low heat, add sliced garlic and simmer for 2 minutes. Remove from heat, strain out garlic slices, and stir in parsley.
- Serve warm: Brush hot rolls with garlic herb butter, sprinkle with flaky sea salt if desired, and enjoy immediately.
Notes
- To make the rolls by hand, complete steps 2 and 3 mixing in a large bowl. Once flour is mixed in, knead dough on floured surface for 5 minutes until smooth.
- If using iodized table salt instead of fine sea salt, halve the salt amount to 1/2 teaspoon.
- For garlic butter, if you want garlic pieces left in, finely mince garlic instead of slicing. Alternatively, substitute fresh garlic with a pinch of garlic powder.
Nutrition
- Serving Size: 1 roll
- Calories: 160
- Sugar: 3 g
- Sodium: 200 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 10 mg
