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:
- 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
- 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.)
- 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.
- 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.
- 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.
- Prep your oven and baking dish. Heat the oven to 400°F. Grease a 9 x 13-inch baking dish and set aside.
- 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.
- 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.
- 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.
- 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.