Sea Salt Rosemary Dinner Rolls

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. The rosemary adds a touch of herbaceous flavor and the flaked sea salt adds delicous crunchy texture. A match made it heaven.

Course Breads & Baked Goods

Cuisine American

Keyword bread, dinner rolls, holiday, Rosemary, Thanksgiving

Prep Time 15

Cook Time 15

Additional Time 1 30

Total Time 2

Servings servings

Calories 185

Author Laurie McNamara

Equipment

KitchenAid KP26M1XWH 6 Qt. Professional 600 Series Bowl-Lift Stand Mixer - White

Ingredients

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

US Customary - Metric

Instructions

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℉ (or 180℃).
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.

Nutrition