Description
These One Hour Rosemary Garlic Dinner Rolls are soft, fluffy, and infused with fresh rosemary and garlic flavor. Perfect for a quick homemade bread, these rolls are ready in just an hour and finished with a delectable garlic herb butter for an irresistible aroma and taste.
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. Add the milk and honey, stirring until combined. 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 the same temperature.
- Add yeast: Pour the warm liquid into the large bowl of a stand mixer. Sprinkle the yeast evenly over the surface and stir briefly to combine. Let it sit for 5 minutes until the yeast becomes foamy, indicating activation.
- Mix in dry ingredients: Add 3 1/2 cups flour, chopped rosemary, fine sea salt, and garlic powder to the bowl. Using the dough hook attachment, mix on medium-low speed until combined. If the dough is sticky, add up to 1/2 cup more flour, 1/4 cup at a time, not exceeding 4 cups in total, until the dough pulls away from the sides and is slightly sticky. Continue kneading on low speed for 4-5 minutes until smooth.
- Let the dough rise: Shape the dough into a ball, transfer it to a greased bowl, and cover with a damp towel or foil. Let it rise in a warm spot for 15 minutes to develop slightly.
- Prep oven and baking dish: Preheat the oven to 400°F (204°C). Grease a 9 x 13-inch baking dish and set it ready.
- Form the rolls: Punch down the dough gently and divide it into 15 equal pieces. Shape each piece into a smooth ball and place them closely in the greased baking dish. Cover with a damp towel or foil and let rise for an additional 15-20 minutes until puffy.
- Bake: Remove the cover and bake the rolls in the preheated oven for 15 to 20 minutes, or until the tops are golden brown. Once baked, transfer the pan to a wire rack to cool slightly.
- Make the garlic butter: While baking, melt butter in a small saucepan over low heat. Add the thinly sliced garlic and gently simmer for 2 minutes to infuse the butter. Remove from heat, strain out the garlic slices, then stir in the chopped parsley until combined.
- Serve warm: Brush the hot rolls generously with the prepared garlic herb butter and sprinkle with flaky sea salt. Serve immediately while warm and enjoy!
Notes
- To make the rolls by hand: Follow steps 2 and 3 in a large mixing bowl, then transfer the dough to a floured surface and knead by hand for 5 minutes until smooth.
- Sea salt note: This recipe uses fine sea salt. If using iodized table salt, reduce the amount by half (use 1/2 teaspoon).
- Garlic butter variation: If you prefer garlic bits in your butter, mince the garlic finely instead of slicing. Alternatively, use garlic powder for a quick substitution in the butter.
Nutrition
- Serving Size: 1 roll
- Calories: 150
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 15 mg
