AHem. Rosemary garlic dinner rolls. You need these in your life pronto.
Remember Julia Child's coq au vin from earlier this week? I went to TOWN on that with more than one of these rosemary garlic dinner rolls.
A little lighter on the waistline than my herbed garlic parmesan dinner rolls, this recipe uses a little fresh rosemary and minced garlic for flavor. They are still brushed with butter because obviously. Gotta have the good stuff.
Quick copy paste from the herbed garlic parmesan dinner rolls for a couple tips and tricks:
Number 1: “knead” the dough enough AKA let the dough hook run on medium low for the full 5 minutes after the dough has started pulling away from the edges.
Number 2: DEFINITELY let it rise the full 20 minutes in the bowl and the other 20 minutes in the pan. Otherwise, the rolls will be sad, squat little things that’ll have good flavor but be super dense and doughy (I speak from experience).
Also, make sure to brush those tops with butter! Don't skimp on it. It'll brown up those tops really nicely and add all the yumminess.
These rolls are my favorite go to dinner side for any saucy meal, soup, or stew. They're simple, decently quick for a baked good, and most of the 1 hour it takes to make them is just spent waiting for them to rise. Win win!
PS. Even though I cooked mine up in a cast iron skillet, feel free to use a regular 9X13 baking pan! In fact, the recipe below details how to do just that.
They're so easy to make that these rosemary garlic dinner rolls are sure to become a staple at your weeknight dinner table!Print
Freshly baked, warm, soft, fluffy rosemary garlic dinner rolls perfect as a side for soups, stews and saucy meals.
- ¾ cups water
- 1 tablespoon rapid rise instant yeast (fast acting)
- 3 tablespoons sugar
- ½ cup milk (I used 2%)
- 4 tablespoons butter, unsalted (plus extra for greasing a bowl)
- 1 egg, beaten
- 1 ½ teaspoons salt
- 3 ½ - 4 cups of all purpose, unbleached flour
- 2 tablespoons fresh rosemary, minced
- 3 garlic cloves, minced
- Preheat oven to 400˚F. Grease or line a 9X13 baking dish with parchment paper.
- In a small microwave safe bowl, heat water, sugar, 3 tablespoons of the butter and milk for 1 minute, until very warm to the touch (around 110˚F to 115˚F), and whisk contents. If it's not hot enough, continue to warm in the microwave in 10-15 second increments to reach the desired temperature, whisking after each increment.
- In the bowl of a standing mixture fitted with the dough hook attachment, add the heated milk mixture and sprinkle the yeast on top. Let sit for 5-7 minutes, until the mixture is foamy.
- Add 3 ½ cups of flour, salt, 1 tablespoon of the rosemary, garlic, and the beaten egg. Mix with the dough hook on the lowest or "stir" setting for 1-2 minutes until combined and the dough starts pulling away from the sides of the bowl. If the dough is still sticking to the sides of the bowl, add ¼ cup of flour at a time, letting the mixer run another minute, until the dough is pulling away from the sides (no more than 4 cups of flour total should be used).
- When the dough is pulling away from the sides and is only slightly sticky to the touch, increase the speed of the dough hook to medium low and mix for 5 minutes (this is kneading your dough).
- Grease a large bowl with butter. Remove the dough from the dough hook and transfer into the prepared bowl. Cover with saran wrap and let rise for 20 minutes.
- When the dough is done rising, turn the dough out onto a well floured surface. Gently punch the dough down. Using a pizza cutter or a knife, divide the dough into 15 equally sized pieces. For each piece, fold the seam in and roll into a ball. Place each ball onto the prepared baking dish seam side down. Cover the baking dish with saran wrap and let rise another 20 minutes.
- While waiting, melt the remaining 1 tablespoon of butter and whisk in the remaining 1 tablespoon of rosemary.
- When the rolls are done rising, brush each one with the rosemary butter mixture.
- Bake for 13-15 minutes, until cooked through and the tops are golden. Remove and serve warm.