Description
Grandma’s Rosemary Dinner Rolls are soft, fragrant, and slightly buttery bread rolls infused with fresh rosemary. These tender rolls are perfect for family dinners, holiday meals, or any occasion that calls for warm, homemade bread. The dough is enriched with egg and milk, shaped into elegant coils, brushed with a rosemary egg wash, and baked until golden brown.
Ingredients
Scale
Dough Ingredients
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 3 cups bread flour
- 2 tablespoons sugar
- 1 tablespoon minced fresh rosemary, divided
- 3/4 teaspoon salt
- 2/3 cup warm 2% milk (110° to 115°)
- 1 large egg, room temperature
- 1/4 to 1/3 cup canola oil
Egg Wash
- 1 large egg yolk
- 2 tablespoons 2% milk
Instructions
- Activate Yeast and Prepare Dry Ingredients: In a small bowl, dissolve the active dry yeast in warm water (110° to 115° F) and let it sit until foamy. In a food processor, combine the bread flour, sugar, 2 teaspoons of the minced fresh rosemary, and salt. Pulse until the ingredients are evenly blended.
- Combine Wet Ingredients: Add the warm milk, the whole egg, and the yeast mixture to the food processor. Cover and pulse about 10 times or until the mixture is almost blended but not fully combined.
- Add Oil and Knead Dough: While the processor is running, slowly drizzle in the canola oil just until the dough pulls away from the sides and begins forming a ball. Continue processing for an additional 2 minutes to knead the dough thoroughly; the dough will be soft and slightly sticky.
- First Rise: Transfer the dough to a greased bowl, turning it once to grease the top. Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm place until doubled in size, approximately 1 hour.
- Shape Rolls: Punch down the risen dough to release air. Turn it out onto a lightly floured surface. Divide the dough into 12 equal portions and shape each into a ball. Roll each ball into a 15-inch rope, then starting at one end, loosely wrap the rope around itself to form a coil. Tuck the end underneath and pinch to seal securely.
- Second Rise: Place the shaped rolls 2 inches apart on greased baking sheets. Cover loosely and allow the rolls to rise again until doubled, about 30 minutes.
- Prepare Egg Wash and Bake: In a small bowl, whisk together the egg yolk and 2 tablespoons of 2% milk. Brush this egg wash evenly over the top of each roll. Sprinkle the remaining 1 teaspoon of minced rosemary on top. Bake the rolls in a preheated oven at 350° F for 18 to 22 minutes or until they are golden brown on top.
- Cool and Serve: Remove the rolls from the baking sheets and transfer them to wire racks to cool slightly. Serve warm for the best texture and flavor.
Notes
- The dough is very soft and sticky; avoid adding too much flour during shaping to keep rolls tender.
- Fresh rosemary is preferred over dried for the best aroma and flavor.
- These rolls freeze well after baking; thaw and warm before serving.
- If you do not have a food processor, knead dough by hand or with a stand mixer with a dough hook.
- Ensure liquids are warm, not hot, to properly activate the yeast without killing it.
- For a dairy-free option, substitute milk with almond or oat milk and use a vegan egg replacer.
