Rosemary Dinner Rolls


Rosemary Dinner Rolls


So we wanted to share a holiday roll, great for any occasion. All while using our Rosemary Simple Inclusions!  

Rosemary Dinner Rolls 


- 2 1/4 tsp active dry yeast 

- 2 oz Rosemary Simple Inclusions

- 1/2 cup warm water, 110 degrees

- 3 Tbsp sugar 

- 1 egg

- 3/4 cup milk, warmed

- 3 Tbsp unsalted butter, softened

- 3 sprigs chopped rosemary

- 1 1/2 tsp salt

- 3 1/2 cups all-purpose flour




  • In the bowl of an electric stand mixer whisk together yeast with water and 1/2 tsp of the granulated sugar. Rest 5 minutes. Set mixer with paddle attachment and mix in remaining sugar (2 Tbsp + 2 1/2 tsp) milk, egg, butter, rosemary and salt on low speed (the butter won't blend until the flour is mixed it).
  • Add 2 cups of flour and mix on low speed until combined, then switch to a hook attachment, set mixer on low speed and slowly add in remaining 1 1/2 cups flour. Allow mixture to knead on medium-low speed until smooth and elastic, adding more flour as needed (you shouldn't need more than an additional 1/4 - 1/2 cup, dough should be slightly sticky. If too much flour is added rolls will be dense and heavy).
  • Cover bowl with plastic wrap and rest 15 minutes. Meanwhile butter a 13 by 9-inch baking dish.
  • Punch dough down and divide into 12 equal portions, shape each into a ball (I like to pull the sides down and tuck under several times then make into a ball shape). Cover with plastic wrap and allow to rise in a warm place about 45 - 60 minutes until nearly doubled. Preheat oven to 350 during last 10 minutes of dough rising.