Pin it
Every time I pull these fluffy rosemary rolls out of the oven, it's like my kitchen turns into a cozy herb garden. That blend of garlic butter and rosemary smells so good, it’s almost impossible to wait. My crew always knows something tasty's coming their way as soon as the oven gets going.
Must-Have Basics
- Garlic Butter: Whip up melted butter with sea salt, minced garlic, and chopped parsley.
- Milk: Gently heat milk so it’s nice and warm – this makes your rolls softer.
- Fresh Rosemary: Chopped rosemary gives a punch of fresh herb flavor.
- Sugar: Sprinkle in just enough sugar to kickstart your yeast.
- Fresh Yeast: You’ll want fresh yeast for a puffy, light bite.
- Flour: Go for a reliable flour for the best hold.
Simple Step-by-Step Fun
- Bake
- Bake till they're deep golden and, right away, hit them with a generous brush of garlic butter.
- Shape Rolls
- Roll up the dough and set those balls into a greased pan.
- Let it Rise
- Let your dough chill out and puff until it's about doubled.
- Mix the Dough
- Toss flour, sugar, rosemary, and yeast together, slowly pour in milk, and mix it up until a dough forms.
My Little Tricks
Nothing beats fresh rosemary right out of the yard. I make sure my milk is barely warm—just enough to feel comfy on my skin. When I'm rolling the dough, I close my hand around each piece for that round top. And don’t forget that swipe of garlic butter right after baking—it turns good rolls into amazing rolls.
Lasts Longer Than You Think
After they've cooled off, tuck them in a sealed container. They'll stay soft for a couple days on the counter or you can stash them in the fridge for extra time. If I’ve got a lot, I wrap them up in foil, pop them in a freezer bag, and they're just as tasty up to three months later. Nuke 'em or bake ‘em back to life, and you'd swear they're fresh.
Get Ahead On Busy Days
When I know I've got no time, I shape the rolls right after they’ve risen once, stick them on a tray, and let them freeze solid. Stash them in a freezer bag and they’ll hang out for up to two months. Just thaw them and let them rise, then bake – nobody will ever guess they weren’t made right then.
Warm Comfort In Each Mouthful
What's so great about these? It’s that perfect mix: soft centers, that herby rosemary hit, and all the melty, garlicky butter on top. I serve them for Sunday suppers or holiday spreads—honestly, folks gobble them up no matter the occasion!
Pin it
Frequently Asked Questions
- → Why should the milk be warm?
Milk needs to be lukewarm (around 110-115°F) for the yeast to work. Cold milk won't activate it, and hot milk might kill it.
- → Can I prep the rolls in advance?
Sure, make the dough early and chill it after the first rise. When ready, let it sit out, shape, and let it rise again before baking.
- → What if the dough doesn't rise?
Double-check your yeast freshness and milk’s temperature. Also, ensure the room isn’t too cool for rising.
- → Can I swap in dried rosemary?
It’s fine to use dried, but only a pinch (1/2 teaspoon) since it’s more potent than fresh rosemary.
- → How do I freeze the rolls?
Freeze baked rolls plain for up to 2 months. Warm them up later and add freshly melted garlic butter before serving.