clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Rosemary Garlic Dinner Rolls

One Hour Rosemary Garlic Dinner Rolls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Ali
  • Prep Time: 45 mins
  • Cook Time: 15 mins
  • Total Time: 1 hour
  • Yield: 12 servings 1x


This buttery rosemary garlic dinner rolls recipe is perfectly soft and fluffy, easy to make with or without a stand mixer, and ready to go in about one hour!



Dinner Rolls Ingredients:

Garlic Herb Butter Ingredients:

  • 3 tablespoons butter
  • 2 cloves garlic, peeled and thinly sliced
  • 1 tablespoon finely chopped fresh parsley


  1. Heat the liquids. Stir together the water and melted butter in a saucepan, then add in the milk and honey and stir until combined. Heat the mixture over medium low heat, stirring occasionally, until it reaches 110°F. It will be warm but not hot to the touch. (*Alternately, you can heat the mixture in a microwave until it reaches 110°F.)
  2. Add yeast. Pour the liquid mixture into the large bowl of a stand mixer (or see instructions below for how to knead by hand). Sprinkle the yeast on top and give it a quick stir combine, then let the yeast activate for 5 minutes until it is foamy.
  3. Mix in dry ingredients. Add in 3 1/2 cups of flour (not all of the flour), rosemary, fine sea salt and garlic powder. Using the dough-hook, beat the dough on medium-low speed until combined. If the dough is sticking to the sides of the bowl, add in 1/4 cup more flour at a time (no more than 4 cups total) until the dough pulls away from the sides of the bowl and is only slightly sticky to the touch. Continue mixing on low speed for 4-5 minutes until the dough is smooth.
  4. Let the dough rise. Form the dough into a ball with your hands and transfer it to a greased bowl. Cover the bowl with a damp towel or foil, and let it rise briefly in a warm location for 15 minutes.
  5. Prep your oven and baking dish.  Heat the oven to 400°F. Grease a 9 x 13-inch baking dish and set aside.
  6. Form the rolls. Gently punch the dough down and divide it into 15 equal-sized pieces. Form each piece into a ball and place the dough balls in the greased baking dish. Cover the dish with a damp towel or foil and let the dough balls rise for an additional 15-20 minutes.
  7. Bake. Uncover and bake for 15 to 20 minutes or until the tops of the rolls are browned to your liking, then transfer the pan to a wire baking rack.
  8. Make the garlic butter. While the rolls are baking, melt the butter in a small saucepan over low heat. Add the sliced garlic and simmer for 2 minutes, then remove the pan from heat, strain out and discard the garlic slices.* Stir in the chopped parsley until combined.
  9. Serve warm. Brush the hot rolls with the garlic butter and sprinkle with a pinch of flaky sea salt. Serve warm and enjoy!


To make the rolls by hand: Complete steps 2 and 3 in a large mixing bowl. Then once the flour has been roughly stirred in, transfer the dough to a floured work surface and knead it by hand for 5 minutes until smooth.

Sea salt: As always, please note that I use fine sea salt in my recipes. If you only have iodized table salt on hand, you will need to halve the amount (1/2 teaspoon).

Garlic butter: If you prefer to leave the garlic in the butter, be sure to finely mince (instead of thinly slice) it. Alternately, you can use a generous pinch of garlic powder in the butter in place of fresh garlic.