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!
- 1 1/4 ounce packet of active dry yeast
- 1/4 cup honey
- 2 tablespoons olive oil plus more for glazing
- 2 1/2 cups all-purpose flour
- 1/4 lukewarm water (ideal temp 105 degrees)
- 3/4 cup water
- 2 tablespoons dried rosemary
- 1 teaspoon salt
- Combine the yeast and 1/4 cup of lukewarm water in the bowl of a stand mixer with the hook attachment. Let it sit for about 5 minutes until the yeast has dissolved and the mixture has become foamy.
- Add the two tablespoons of olive oil, honey, flour, rosemary, salt, and mix until a dough forms.
- Continue to mix and knead until it’s smooth, elastic, and if you can, pull an edge so thin that you can see through it.
- Lightly coat a large bowl with olive oil and place your dough inside. Cover with plastic wrap, and let rise until it’s doubled in size—about 2 hours.
- Tare the dough into two-inch sections and shape them into balls.
- Place the dough balls on a parchment-lined baking dish and bake let them rise until more than doubled in size—about 2 hours.
- Preheat the oven to 400 degrees. Brush the dough with olive oil and sprinkle with sea salt and rosemary. Bake for 20-30 minutes.
- 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.
- Category: Appetizer
- Method: baking
- Cuisine: american
Keywords: dinner roll