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?
For more homemade bread recipes click here!
Enjoy! And if you give this Sea Salt Rosemary Dinner Rolls recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Sea Salt Rosemary Dinner Rolls
FOR THE ROLLS:
- 3 tablespoons sugar
- 1/2 cup warm water, about 110°
- 2¼ teaspoons active dry yeast
- 2¼ cups unbleached all-purpose flour
- 1/2 teaspoon kosher salt
- 2 large eggs
- 1/4 cup unsalted butter, melted and cooled
FOR THE ROSEMARY TOPPING:
- 1/4 cup unsalted butter, melted
- 1 tablespoon rosemary, minced
- sea salt, flakey
- salted butter, softened, for serving
- Into the bowl of your stand mixer, add the sugar, warm water and yeast, whisk to combine. Let sit for 10 minutes so the yeast can bloom.
- Meahwhile, combine the flour and salt. Set aside.
- Once the yeast is foamy, add in the two eggs, mixing after each addition. Then add the melts (and cooled)butter. Mix until combined.
- Gradually add in the flour mixture, mixing until just combined.
- In a large and lightly oiled bowl, transfer the dough. Cover with a clean kitchen towel and place in a warm spot to rise for 1 hour.
- Once risen, turn the dough out onto a lightly floured surface. Shape into a 12-inch rope. Cut in half and each half into 6 equal pieces.
- Roll the dough into balls and place onto a lightly sprayed 1/4 sheet pan (roughly 9x13).
- Cover again with a kitchen towel and place in a warm spot to rise for 30 minutes.
- Preheat your oven to 350°.
- In a small sauce pan, melt 1/4 cup of butter. Remove the leaves from a few stems of rosemary and finely mince.
- Once the rolls have risen for the second time, brush with butter and sprinkle with minced fresh rosemary and flaked sea salt.
- Bake on the middle of your preheated oven for 15 to 18 minutes, rotate the pan halfway to ensure even browning.
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THANK YOU in advance for your support!
Wondering how long it takes yeast to “bloom” in general?? Thanks
Hi Deborah! About 8 to 10 minutes. 🙂
These look great! Will they keep well if made ahead and rewarmed day of?
Hi Jolinda! I would think so!
Could I bake these in a glass pan? Or a dark coated pan?
These were a big hit with my family. I’m already making again and plan on doubling the recipe. Can I refrigerate half the dough and use the next day to keep them fresh?
Hi Anne! I’m so glad to hear it! I don’t see why you couldn’t.
Delicious!! I used whole wheat pastry flour and oil instead of butter but this recipe is absolutely the best!!
These rolls are delicious. However, the first time I made them they came out almost looking like yours :)I’ve made a few times since then. They are not rising that much and they are very sticky. I use Red Star yeast packets. Could it be I’m just not using enough flour?
My dough looked nothing like this. It was more like pancake batter. What could I have possibly done? Over mix? I waited for the yeast to bloom before add the other ingredients.
Hi Teresa! I’m so sorry to hear that happened! It’s hard to say without being in the kitchen with you, but maybe you swapped the wrong ratios of water and flour?
Can you substitute whole wheat flour? What would the measurements be?
Hi Georgie! Unfortunately I haven’t tested it so I cannot say with certainty.