Jump to Recipe·Print Recipe· 4.3 from 48 reviews

If you’re on the lookout for a homemade bread recipe that fills your kitchen with an irresistible aroma and results in soft, fragrant rolls, you’re in for a treat with Grandma’s Rosemary Dinner Rolls Recipe. This classic, comforting bread celebrates the lovely hint of fresh rosemary blended right into each pillowy roll, making it perfect for family dinners or special occasions. The combination of tender texture and herbaceous flavor is a love letter to traditional home baking, and once you try these, they’ll probably become your new favorite way to impress guests or simply elevate your everyday meals.

Grandma’s Rosemary Dinner Rolls Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things delightfully simple, relying on basic pantry staples that come together beautifully. Each ingredient plays a crucial role—from the yeast that gives life to the dough, to the fresh rosemary that infuses every bite with savory warmth, and even the canola oil that makes these rolls irresistibly tender.

Active dry yeast: The magic behind the rise, creating a light and airy texture.
Warm water (110° to 115°): Perfect temperature to activate the yeast without killing it.
Bread flour: Provides the right amount of gluten for structure and chewiness.
Sugar: Just enough to feed the yeast and add a hint of sweetness.
Minced fresh rosemary: Divided between dough and topping for an herbaceous punch.
Salt: Balances flavor and strengthens the dough.
Warm 2% milk (110° to 115°): Adds richness and tenderness to the crumb.
Large egg, room temperature: Binds ingredients and enriches the dough.
Canola oil: Keeps rolls soft and moist without overwhelming the flavor.
Egg yolk and 2% milk (for egg wash): Creates a beautiful golden finish.

How to Make Grandma’s Rosemary Dinner Rolls Recipe

Step 1: Activate the yeast and blend dry ingredients

Begin by gently dissolving the yeast in warm water, allowing it to become active and bubbly. This step is crucial for that perfect rise. Meanwhile, pulse together the bread flour, sugar, the majority of the rosemary, and salt in a food processor so the herbs evenly distribute through the flour mixture. Combining these dry ingredients first ensures every bite is evenly flavorful.

Step 2: Add wet ingredients and start kneading

To this rustic mix, add the warm milk, egg, and yeast mixture. Pulse a few times but don’t overmix yet. While the processor is running, slowly drizzle in the canola oil until the dough starts pulling away from the bowl edges and forms a soft ball. Continue to process for a couple more minutes to mimic traditional kneading, which develops that bubbly texture without the elbow grease.

Step 3: First rise

Transfer your soft dough to a generously greased bowl, making sure to turn it over once to coat the surface. Cover this lovingly with a towel or plastic wrap in a warm spot and let it rise until doubled in size, about an hour. This rise is where the dough becomes light and fluffy, promising irresistible rolls ahead.

Step 4: Shape the rolls

After the dough has puffed up beautifully, gently punch it down to release the gas bubbles. Lightly flour your surface and divide the dough into 12 equal pieces. Roll each piece into a 15-inch rope, then coil it loosely into a spiral, tucking and pinching the end underneath to seal. This charming shape adds a lovely rustic touch that’s also satisfying to pull apart when warm.

Step 5: Second rise

Set the shaped rolls about 2 inches apart on greased baking sheets to give them room to grow. Cover again and let these little beauties rise until doubled, roughly 30 minutes. This last rise is the secret to their soft, tender crumb and wonderful fluffiness.

Step 6: Egg wash and bake

Whisk together the egg yolk and milk to create an egg wash that will give the rolls their signature golden, shiny finish. Brush this over each roll, then sprinkle with the remaining teaspoon of fresh rosemary for that inviting fragrance and vibrant color. Bake at 350 degrees Fahrenheit for 18 to 22 minutes until they’re a perfect golden brown. Transfer them to a wire rack and serve warm for the best experience.

How to Serve Grandma’s Rosemary Dinner Rolls Recipe

Garnishes

A sprinkle of flaky sea salt on top after baking can add a gourmet touch, highlighting the rolls’ rosemary flavor. For an extra special finish, brush with a little melted butter just as they come out of the oven to enhance their richness and make the aroma truly irresistible.

Side Dishes

These rosemary dinner rolls are the perfect partner to hearty comfort foods like creamy soups, roasted vegetables, or savory meats such as roast chicken or beef brisket. Their mild herbaceous taste complements a wide range of flavors without overpowering.

Creative Ways to Present

Try serving the rolls in a rustic basket lined with a linen napkin to bring a cozy, homemade feel to the table. They also shine when served warm with small ramekins of herb butter or olive oil infused with garlic and rosemary for dipping—turning a simple roll into a delightful appetizer.

Make Ahead and Storage

Storing Leftovers

Grandma’s Rosemary Dinner Rolls Recipe stays wonderfully fresh when stored in an airtight container or resealable bag at room temperature for up to two days. This keeps the crust tender and the inside soft, just like out of the oven.

Freezing

If you want to enjoy these rolls over a longer period, freeze them after the first rise or after baking. Wrap them tightly in plastic wrap and then foil or a freezer-safe bag. When ready to use, thaw overnight in the fridge or on the counter for a few hours.

Reheating

Warm up rolls by wrapping them in foil and baking at 300 degrees Fahrenheit for about 10 minutes, or microwave covered with a damp paper towel for 20-30 seconds. This helps revitalize their softness and that fresh-baked aroma Grandma’s rolls are famous for.

FAQs

Can I use dried rosemary instead of fresh?

While fresh rosemary offers the most vibrant flavor in this recipe, dried rosemary can be used in a pinch. Use about half the amount since dried herbs are more concentrated—just make sure to crush it finely so it blends evenly into the dough.

What if I don’t have a food processor?

No worries at all! You can mix the dry ingredients in a bowl, and then gradually add the wet ingredients. Knead the dough by hand on a floured surface for about 8 to 10 minutes until elastic and smooth.

Can I substitute milk for a non-dairy alternative?

Absolutely! Unsweetened almond milk, oat milk, or soy milk warmed to the right temperature work well here. They’ll keep the dough tender and help with yeast activation just like dairy milk, while keeping the rolls dairy-free.

Why is the dough described as very soft?

This dough’s softness is intentional—thanks to the fat and hydration levels—making sure the rolls stay tender and fluffy after baking. It might feel sticky or delicate while handling, but it yields delicious, light rolls every time.

Can I double the recipe?

Yes, this recipe scales up beautifully. Just double all ingredients and use a larger bowl for the first rise. Make sure the rolls have enough space to expand on the baking sheets by using multiple pans or baking in batches.

Final Thoughts

There is something incredibly heartwarming about baking Grandma’s Rosemary Dinner Rolls Recipe from scratch. The blend of fresh herbs, soft dough, and golden crust makes these rolls a standout addition to any meal. I love how simple ingredients transform into such a comforting classic, and I can’t wait for you to experience that same joy in your own kitchen. Whether for a holiday feast or an everyday dinner, these rolls will quickly become one of your beloved staples.