Public Recipe
Ultimate Dinner Rolls with Rosemary and Sea Salt
Shared on 8/9/2025
Best with bread flour for extra structure. Don't skip the second rise for fluffiness. Rolls freeze well up to 3 months.
Prep Time
30 minutes
Bake Time
25–30 minutes
Difficulty
beginner
Yield
12 rolls
yeast bread
enriched
holiday bread
Ingredients
- Whole milk — 240 mL (1 cup)
- Warm water — 120 mL (1/2 cup)
- Unsalted butter, melted — 57 g (1/4 cup)
- Sugar — 50 g (1/4 cup)
- Active dry yeast — 7 g (2 1/4 tsp; 1 packet)
- All-purpose flour — 500 g (about 4 cups; plus up to 50 g more if using a stand mixer)
- Kosher salt — 9 g (1 1/2 tsp)
- Large eggs, room temperature — 2 (one reserved for egg wash)
- Neutral oil for greasing
- Fresh rosemary sprigs
- Maldon sea salt for finishing
Instructions
1
Combine milk, water, melted butter, and sugar in a bowl.
2
Sprinkle yeast over the mixture, stir, and let stand for 5 minutes until foamy.
3
In a stand mixer or large bowl, mix flour and salt. Add beaten eggs to the yeast mixture, then combine with the dry ingredients. Mix for 10–15 minutes until roughly combined.
4
Turn the dough onto a floured surface and knead by hand, adding flour as needed, until a smooth ball forms and it is less sticky.
5
Place dough in an oiled bowl, cover, and let rise until doubled in size, about 1 hour.
6
Punch down dough, divide into 12 rolls, and place on a greased or parchment-lined baking sheet. Let rise for 30 minutes.
7
Preheat oven to 375°F (190°C).
8
Brush rolls with beaten egg. Decorate each with a rosemary sprig and sprinkle with Maldon salt.
9
Bake for 25–30 minutes until golden.
10
Enjoy the aromatic and flavorful rolls!
Equipment
- Stand mixer (optional)
- Baking sheet
- Mixing bowls
- Measuring cups and spoons
- Digital scale
Baker's Notes
Best with bread flour for extra structure. Don't skip the second rise for fluffiness. Rolls freeze well up to 3 months.
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