Warm, fluffy, and full of flavor, these rosemary dinner rolls are the perfect addition to any meal. With a soft texture and a hint of fresh herbs, they’re a crowd-pleaser every time.
1. Activate the Yeast
In a small bowl, pour the warm milk. Add the yeast and 1 tablespoon of sugar, stirring to combine. Let it sit for about 5-10 minutes until the mixture becomes foamy.
2. Prepare the Dough
In a stand mixer, beat the room temperature butter, 1 tablespoon of fresh rosemary, salt, and the remaining tablespoon of sugar until the mixture is light and fluffy.
3. Mix the Ingredients
Add the egg, the foamy yeast mixture, and 1 ½ cups of flour to the mixer. Beat until the mixture is smooth and well-combined.
4. Add the Remaining Flour
Gradually add the remaining 1 ¼ cups of flour, ½ cup at a time, continuing to mix. Knead the dough in the mixer on low for about 3 minutes until smooth and slightly sticky.
5. First Rise
Lightly oil a large bowl and gently transfer the dough into it. Cover the bowl with a clean towel or plastic wrap and let the dough rise for about 45 minutes in a warm place, or until it has doubled in size.
6. Shape the Rolls
Once the dough has risen, gently punch it down. Roll the dough into a long rope and cut it into 12 equal 1-inch pieces. Press each piece into a disc, then stretch the dough around your thumb, pinching the edges together to form a seam. Place the seam side down and roll the dough into a smooth, tight ball.
7. Prepare for Second Rise
Oil a cast iron skillet and place the dough balls inside, arranging them evenly. Brush the tops with melted butter and sprinkle with the remaining 1 tablespoon of fresh rosemary and a pinch of salt. Cover and let the dough rest again for 45 minutes.
8. Bake
Preheat your oven to 375°F. Once the rolls have risen again, bake for 20 minutes, or until the tops are golden brown and the rolls are fully baked through.
9. Serve
Brush the warm rolls with a little extra melted butter, if desired. And, serve fresh out of the skillet for the ultimate dinner side!