Light and Fluffy Rosemary Dinner Roll Recipe
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!
- Prep Time: 4 hours
- Cook Time: 30 minutes
- Total Time: 4 hours 30 minutes
- Yield: 24 rolls
- Category: Appetizer
- Method: baking
- Cuisine: american
Ingredients
- 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
Instructions
- 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 rest of the water, 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.
Notes
- 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.