Garlic Rosemary Dinner Rolls
Ingredients
Dough:
- 3 ½ cup all-purpose flour 420g
- 1 cup warm milk (90-110°F ) 240g
- 2 ¼ tsp. active dry yeast 1 packet
- 2 Tbsp. granulated sugar
- 1 tsp. salt
- 1 large egg
- 3 Tbsp. salted butter, softened 42g
Topping:
- 4 Tbsp. salted butter, melted 56g
- 3 garlic cloves, minced minced
- 1 Tbsp. fresh rosemary, chopped or 1 tsp. dried
- ½ tsp. coarse sea salt optional
Instructions
- Activate the Yeast: In a small bowl, combine warm milk, sugar, and yeast. Stir gently and let sit 5-10 minutes until frothy.
- Make the Dough: In a large bowl, whisk flour and salt. Add yeast mixture, egg, and softened butter. Mix until a shaggy dough forms.
- Knead: Knead on a lightly floured surface (or with a stand mixer) for 8-10 minutes until smooth and elastic.
- First Rise: Place dough in an oiled bowl, cover, and let rise in a warm spot for 1-1.5 hours until doubled.
- Shape: Punch down dough, divide into 12-16 pieces, roll into balls, and place in a greased 9x13-inch pan.
- Second Rise: Cover and let rise 30-45 minutes until puffy.
- Preheat Oven: Preheat to 375°F (190°C).
- Prepare Topping: Mix melted butter, garlic, and rosemary.
- Bake: Brush rolls with half the topping. Bake 18-22 minutes until golden.
- Finish: Brush with remaining topping and sprinkle with sea salt. Serve warm.
Notes
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Yeast Check: Make sure your yeast is fresh—look for a frothy, bubbly mixture after 5-10 minutes of activation. If it doesn’t foam, it might be expired, and your rolls won’t rise as beautifully.
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Milk Temperature: Warm the milk to between 90 - 110°F—use a thermometer if you’re new to baking. Too hot (above 120°F) can kill the yeast, while too cold slows the rise.
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Kneading Tip: The dough should feel smooth and slightly tacky after kneading (8-10 minutes). If it’s too sticky, add flour 1 tablespoon at a time, but don’t overdo it—these rolls stay tender because of a soft dough!
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Flavor Boost: For an extra kick, mix 1-2 tablespoons of grated Parmesan into the garlic-rosemary topping. It’s optional but adds a savory depth that’s irresistible.
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Shaping Hack: Roll the dough balls tightly for a smooth top—tuck the edges under as you go. This keeps them looking bakery-perfect and oh-so-cozy.
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Make-Ahead Option: Shape the rolls, cover, and refrigerate overnight after the second rise. Let them sit at room temp for 30-60 minutes before baking for fresh, warm rolls on demand.
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Serving Fresh: These are best served warm right out of the oven—the texture is so tender and delicious, they’re an absolute keeper that’ll steal the show at any table!
Servings: 12 Rolls
