There’s something so comforting about the smell of freshly baked bread wafting through the house—and these Rosemary Sea Salt Dinner Rolls are pure cozy magic. They’re soft, pillowy, a little herby, and just fancy enough to impress your dinner guests without stressing you out. I love serving them warm with pats of butter melting into every crevice. They’ve made their way to my weeknight table and my holiday spread—and always get rave reviews!
Why You’ll Love This Recipe
These rolls have become a staple in my kitchen for good reason. Not only are they beautifully golden and aromatic, they’re also incredibly simple to make—even if you’re new to baking with yeast!
- Soft and pillowy with just the right amount of chew
- Elevated with fresh rosemary and a finishing touch of flaky sea salt
- Perfect alongside any meal—from cozy soups to festive roasts
- Can be made ahead (great for entertaining or holiday prep!)
- Customizable with flavor twists like garlic or lemon zest
Ingredients Breakdown
Essentials
- 3 cups all-purpose flour (plus more for dusting)
- 1 cup warm milk (around 110°F / 43°C)
- 2 1/4 teaspoons active dry yeast (1 standard packet)
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons fine sea salt
- 2 tablespoons unsalted butter, melted and cooled
- 2 tablespoons finely chopped fresh rosemary
- Optional: 1 teaspoon dried rosemary (if fresh is unavailable)
Pro Tips
- Use warm, not hot milk—too hot and it’ll deactivate the yeast
- Fresh rosemary gives a brighter, more vibrant aroma
- Good flaky sea salt makes a big difference—think Maldon or fleur de sel
- If making dairy-free, swap butter for olive oil
Step-by-Step Instructions
- Bloom the yeast: In a small bowl, whisk together warm milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy and bubbly. That’s your sign it’s alive and ready!
- Make the dough: In a large mixing bowl (or stand mixer), stir together the flour and salt. Add the melted butter, chopped rosemary, and the foamy yeast mixture. Mix until a shaggy dough forms.
- Knead: Knead the dough by hand for 8–10 minutes or in a stand mixer with dough hook for 5–7 minutes, until soft, elastic, and just slightly tacky. Add a touch more flour or milk if needed.
- First rise: Form the dough into a ball and place into a lightly greased bowl. Cover with a clean towel and let rise in a warm spot for 60–75 minutes, or until doubled in size.
- Shape: Punch down the dough, then divide it into 12–16 equal-sized pieces. Roll each one into a tight ball. Place in a greased 9×13-inch dish for pull-apart rolls or spaced out on a parchment-lined sheet pan for individual rolls.
- Second rise: Cover again and let the rolls rise for 25–40 minutes, until puffy and nearly doubled.
- Bake: Preheat oven to 375°F (190°C). Bake rolls for 18–22 minutes, until golden brown and baked through (look for an internal temp of 190–200°F).
- Finish: While still warm, brush rolls with melted butter and sprinkle with extra chopped rosemary and a generous pinch of flaky sea salt.
Chef’s Tips and Tricks
- Warm environment helps yeast rise—try placing the bowl in the oven with the light on
- Don’t rush the rises—flavor and texture both improve with proper proofing
- Brush butter while rolls are hot so it melts in for that luscious glossy top
- Store extra rosemary in a damp paper towel in the fridge to keep it fresh longer
Recipe Variations and Serving Suggestions
- Garlic Rosemary: Add 1 minced garlic clove to your melted butter for brushing
- Lemon Herb: Add 1 teaspoon lemon zest to the dough for a bright twist
- Olive Oil-Version: Swap butter for olive oil throughout for a dairy-free take
- Serving: Pair with roasts, soups, holiday meals, or just warm with whipped herb butter
- Entertaining Tip: Top each roll with a tiny rosemary sprig pre-bake for a pretty touch
FAQs
Can I make these rolls ahead of time?
Yes! Shape the rolls, cover tightly, and refrigerate for up to 12 hours. Let them come to room temp and rise 30–45 minutes before baking.
Can I freeze the unbaked rolls?
Absolutely. Freeze shaped rolls on a tray, then transfer to a freezer bag. Bake from frozen—just add an extra 5–7 minutes to the baking time.
Can I use dried rosemary?
You can! Use about half the amount (1 tbsp total), and give it a little crush in your hand to release the oils and boost flavor.
Recipe Card
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 2 hours (including rising)
Ingredients:
- 3 cups all-purpose flour
- 1 cup warm milk (110°F)
- 2 1/4 tsp active dry yeast
- 2 tbsp granulated sugar
- 1 1/2 tsp fine sea salt
- 2 tbsp unsalted butter, melted
- 2 tbsp chopped fresh rosemary
- 2 tbsp melted butter (for brushing)
- Flaky sea salt, to finish
- Optional: more fresh rosemary for garnishing
Instructions:
- Combine warm milk, sugar, and yeast. Let bloom for 5–10 minutes.
- Mix flour, salt, butter, rosemary, and yeast mixture until dough forms.
- Knead until soft and elastic. Let rise until doubled, about 1 hour.
- Divide dough, shape into balls, and place in baking dish or tray.
- Let rise again for 25–40 minutes.
- Bake at 375°F for 18–22 minutes until golden and cooked through.
- Brush with melted butter, sprinkle with rosemary and sea salt. Serve warm.
Nutrition: Approx. 160 calories per roll
If you give these rosemary rolls a try, I’d love to hear how they turned out! Leave a comment below, tag me on Instagram @thekitchensaid, or share your beautiful bakes with our little kitchen community. Let’s keep the cozy vibes (and carbs) coming!
