This post may contain affiliate links, which means I may receive a small commission, at no extra cost to you, when you make a purchase. Please check out my disclosure policy for more info.
These homemade dinner rolls are soft and fluffy with the added flavor of rosemary and sea salt! They are perfect for dipping in soup or eating as a side with mashed potatoes and gravy.
I am so excited to share this dinner roll recipe with you! I made these to dip in the soup I made the other night and I’ve been eating the leftovers for the past couple days. They turned out so well that I plan on making them for our Thanksgiving dinner.
I started my bread baking journey about a year ago, and it has continued to be one of the most satisfying things for me to make in the kitchen. Making bread creates the sort of calm people seek when they say they’d like to live more slowly. It takes patience, the ability to pay attention, and the courage to mess it up and try again. And it’s a lot easier than it seems.
Some Quick Notes
Bread is fickle, and the measurements can change slightly based on the weather or where you live. The dough should be slightly sticky, but still soft. It’s best to start with less flour and add more until you get your desired consistency.
I use a stand mixer when making bread, but if you don’t have one you can always knead the dough together by hand. I also used Fleischmann’s RapidRise Yeast for this recipe because I wanted a quick rise time. You can use a regular active yeast instead, just make sure that you completely dissolve it in the milk before adding in the other ingredients, and know that it may take longer rise.
Rosemary + Sea Salt Dinner Rolls Recipe
6 c all-purpose flour
1 packet instant yeast
2 teaspoons salt
1/4 c sugar
2 c warm milk
6 tsp butter, softened
2 tsp butter, melted
1 tsp coarse sea salt
2 tsp dried rosemary
1.Whisk together sugar, eggs, 6 teaspoons of butter, warm milk, and yeast until combined.
2. In a stand mixer with a dough hook attachment, combine 5 cups flour, salt, rosemary, and milk mixture until smooth. Add in the last cup of flour little by little until the dough starts to pull away from the sides of the bowl and ball around the dough hook.
3. Transfer the dough to a lightly greased mixing bowl and cover with a towel. Let rise for 1 hour.
4. Lightly grease a baking sheet or large castiron skillet. Punch down dough and cut into 24 equal-sized pieces. You can use a kitchen scale to make sure they are all the same size or just eyeball it.
5. Shape each one by cupping your palms around the dough and rotate it against the counter, using the outside of your hand to slightly tuck the dough as you rotate it. Place each dough ball in the pan. Cover and let rest 30 minutes.
6. Preheat oven to 375 degrees. Brush melted butter over the top of the dinner rolls and sprinkle with coarse sea salt and rosemary.
7. Bake dinner rolls for 15-17 minutes, or until golden brown. Remove from the oven and let rest on pan for 10 minutes before transferring to a wire cooling rack.
These dinner rolls are perfect served warm with butter or with soup for dipping.