Light, and soft rosemary dinner rolls glazed in a delicious melted honey butter glaze – full of flavor and perfect for your dinner table!
I’m a sucker for a good dinner roll – it doesn’t matter what kind of roll it is, give me ALL the rolls and I’m a happy camper.
Rosemary Sea Salt Dinner Rolls
Rolls are so amazingly easy to pull off. Make them with sweet potatoes, or maybe even carrots. Or, keep it simple with the rosemary you have in the backyard and a few hours of your time. These rolls would be perfect for Thanksgiving!
Bread smells so good when it bakes up in the oven. That might be one of the best things about making your own rolls. The smell of fresh bread lingers in the house for hours.
As the bread bakes in the oven it tells the entire neighborhood that your house is the house to be in (at least at that point in time!)
These rolls are always well-loved at potlucks and dinner parties. It’s not unusual for us to double the recipe to ensure that we don’t run out.
Smother the freshly baked rolls with a pat of butter and serve up next to your favorite dinner meal. Or, add to your Thanksgiving dinner table – they won’t disappoint!
Rosemary Sea Salt Dinner Rolls
- 2.25 tsp active dry yeast
- 1/2 C warm water 90-105 degrees F
- 3 Tbsp sugar divided
- 1 egg room temperature
- 3/4 C milk 90-105 degrees F
- 3 Tbsp butter softened
- 4 Tbsp rosemary fresh, minced
- 1 tsp salt
- 3 1/2 C all purpose flour
- 1/4 C honey room temperature
- 2 Tbsp butter melted and cooled
- sea salt
- In your stand mixer, whisk the water and yeast along with 2 tsp sugar, and let sit for 5-10 minutes until frothy on top. (If not frothy start over - it may be that you have bad yeast).
- Using the dough hook on the mixer, add in the rest of the sugar, milk, egg, butter, rosemary and salt on low.
- Add in the flour - 2 cups at first, then the rest of the flour 1/2 C. at a time until you reach 3 1/2 cups.
- Turn the mixer on medium and mix until the dough pulls away from the sides of the bowl - determine if you need any additional flour (you should not need more than 1/4 - 1/2 C. more if you do - too much and your rolls will be too dense).
- The batter will pull away from the sides of the bowl but stick to the bottom. Turn out on a floured surface, knead 1-2 minutes and then place in a greased bowl and let rest for 30-45 minutes (it should almost double in size) in a warm area.
- After that time, preheat the oven to 350 degrees F.
- Take the dough and separate into 15 even size rolls - pinch the dough so the seam is on the underside and place seam side down in a greased baking pan (or, 9x13 glass dish).
- Set the dish in a warm area to rest for 20-25 minutes - rolls will rise considerably during that time.
- After that time passes, pop them in the fully preheated oven and bake for 20-22 minutes or until lightly brown.
- Remove from the oven and immediately brush glaze atop of each roll, sprinkle with sea salt and additional rosemary (if desired).
- Serve warm, or enjoy after you allow to cool.
If you try this recipe and love it, make sure to RATE the recipe and leave a comment – I would love to know how they turned out for you!