Garlic Rosemary Dinner Rolls

These Garlic Rosemary Dinner Rolls are soft, fluffy, and bursting with cozy flavor, thanks to a buttery garlic-rosemary topping that elevates every bite. Perfect for Easter dinner or any gathering, they’re a tender, delicious keeper that’ll have everyone reaching for seconds!

Course Bread

Cuisine American

Keyword dinner rolls, garlic, rosemary

Prep Time 20

Cook Time 20

Rise Time 2

Servings Rolls

Author Julie Gavin

Ingredients

Dough:

3 ½ c. all-purpose flour 420g
1 c. 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. unsalted butter, softened 42g

Topping:

4 Tbsp. unsalted 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

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.
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.
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!
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.
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.
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.
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!