Sea Salt Rosemary Dinner Rolls are a delicious and simple to make! Soft homemade rolls brushed with butter and sprinkled with fresh rosemary and sea salt before baking. This recipe yields 12 soft dinner rolls!
In our family, a holiday meal is not a holiday meal without dinner rolls. No matter the special occasion or reason for gathering, my mother-in-law makes a few dozen rolls. Big, fat fluffy rolls that beg to be buttered.
To say I love rolls, is an understatement. Back when I had a working metabolism, I would easily lose count with how many I’d devour. These sea salt rosemary dinner rolls are no different. Simple and so soft and tender. The rosemary adds such earthy flavor and the flaked sea salt adds delicious salty crunch. A match made in heaven.
To Make These Sea Salt Rosemary Dinner Rolls You Will Need:
- kosher salt
- sea salt
In the bowl of your stand mixer add 3 tablespoons sugar and pour in 1/2 cup warm (about 110°) and stir to combine. Sprinkle with 2-1/4 teaspoons active dry yeast, stir and set off to the side so the yeast can bloom, about 8 to 10 minutes.
Meanwhile, measure and add 2-1/4 cups unbleached all-purpose flour and 1/2 teaspoon kosher salt. Stir to combine.
Fit your stand mixer with the paddle attachment and add 1 egg at at time, mixing well after each addition.
Then pour in 1/4 cup melted (and cooled) butter and mix to combine. If the butter is hot, it will immediately scramble the eggs. You definitely don’t want that.
Add in the flour mixture and mix on low to medium-low speed until just combined.
Transfer the dough to a lightly oiled bowl, cover with a clean kitchen towel and place in a warm spot to rise for 1 hour.
In that time, the dough should have doubled in size.
Punch or press the air out of the dough. Then turn the dough out onto a lightly floured surface.
Shape the dough into a 12-inch rope or log and cut in in half.
Cut each half into 6 even pieces so you have 12 pieces of dough.
Work with each piece, rolling the dough into a ball. I pull the dough down and pinch it underneath to get it smooth – I hope that makes sense.
Place each dough ball onto a lightly sprayed quarter sheet pan (roughly 9×13).
Cover once more with a kitchen towel, place in a warm spot and rise a second time for 30 minutes.
Now brush each roll generously with (1/4 cup) melted unsalted butter.
Sprinkle with 1 tablespoon minced fresh rosemary and a desired amount of flaked sea salt.
Bake on the middle rack of your preheated 375° oven for 15 to 18 minutes or until deeply golden. Rotate the pan halfway through to ensure even browning.
Wish you could smell these!
What is better than the smell of freshly baked bread?
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