These lighter than air rosemary dinner rolls are the perfect recipe for homemade bread. Incredibly airy, soft, and full of wonderful rosemary flavor, these are the best-yeasted dinner rolls out there!
Why this recipe works:
My ideal dinner roll is light and airy and not dense and eggy. Brioche-style rolls are not my favorite. Instead, I prefer light and flavorful water-based bread. A dinner roll shouldn’t fill you up but be the perfect complement to your meal. So these are just that!
Active Dry Yeast: yeast is what makes the rolls rise. This recipe calls for active dry yeast, which means that it needs to be “woken up” in warm water. I always get better results with active dry yeast as opposed to instant yeast.
Honey: Honey is what sweetens the rolls. Use any honey you like! My favorite is clover honey because I like the deep flavor, but floral honey would also be great.
Flour: Flour provides the structure and the base for these rolls. I used all-purpose flour, but you could also use bread flour if you want even more structure to the rolls.
Water: this recipe calls for water and not milk as the liquid. While testing these, I came to the conclusion that milk rolls are just too heavy.
How to make this recipe:
These awesome dinner rolls are so easy to make!
Time needed: 5 hours.
- Start by activating the yeast in 110-degree water.
- Then mix in the flour, honey, rosemary, and salt.
- Knead until smooth and elastic, about 8-10 minutes.
- Transfer to an oiled bowl, cover, and let rise until doubled in size.
- Tare the dough into two-inch pieces and roll it into balls.
- Place the balls in a parchment-lined baking dish, cover, and let rise again.
- Brush rolls with olive oil or melted butter and bake for 20-30 minutes.
TIPS AND TRICKS FOR THIS RECIPE:
- Activate the yeast in 110-115 degree water, which should feel a bit warmer than body temperature.
- To test to see if the dough has been kneaded enough, do “the windowpane test,” pull a section, and if you can pull it thin enough to see through it, it’s ready!
- When rolling the dough into balls, pinch all the rough edges together and twist to form a smooth, rounded roll.
- Bake until the rolls are browned and sound hollow when tapped.
These rolls are best made the same day, but they will stay good for two days in an airtight container.
Yes! Just knead by hand on a well-floured surface until the dough is smooth and elastic.
Store this recipe in an airtight container for up to two days.