Rosemary Honey Butter Dinner Rolls Recipe
These Rosemary Honey Butter Dinner Rolls are soft, fragrant, and slightly sweet, perfect for complementing any meal. Infused with fresh rosemary, sweet honey, and topped with a luscious honey butter glaze, they bring a delightful twist to classic dinner rolls. Ideal for holidays or special dinners, these rolls offer a perfect balance of savory and sweet flavors, finished with a sprinkle of flaky salt and optional fresh herbs for an elegant touch.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 dinner rolls
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Dough
- 1 cup warm milk or barista style oat milk
- 1 1/2 tsp dry instant yeast
- 1 tbsp honey
- 2 3/4 cup bread flour, plus a little extra
- 2 tsp kosher salt
- 2 tbsp unsalted butter, melted and cooled
- 1 egg, beaten
- 4 tsp fresh rosemary leaves, finely chopped
For the Honey Butter Sauce
- 2 tbsp unsalted butter
- 1/2 cup honey
For the Finishing Touches
- Flaky salt
- Fresh herbs such as sage, thyme, parsley, and dill (optional)
- Pink peppercorns (optional)
Instructions
- Prepare the Yeast Mixture: In a small bowl, combine the warm milk (or oat milk) with the dry instant yeast and honey. Stir gently and let it sit for about 5 minutes until it becomes frothy, indicating the yeast is active.
- Mix the Dough: In a large mixing bowl, whisk together the bread flour and kosher salt. Add the melted butter, beaten egg, chopped rosemary, and the frothy yeast mixture. Stir until the dough begins to come together.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Add just enough extra flour if the dough is too sticky but keep it soft and pliable.
- First Rise: Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Shape the Rolls: Punch down the risen dough and divide it into 12 equal pieces. Shape each piece into a smooth ball and place them evenly spaced in a greased baking dish or sheet.
- Second Rise: Cover the rolls loosely with a towel or plastic wrap and let them rise again for about 30-45 minutes until puffy and nearly doubled.
- Preheat Oven: Preheat your oven to 375°F (190°C) while the rolls complete their second rise.
- Bake the Rolls: Bake the rolls for 20-25 minutes, or until golden brown and cooked through. The rolls should sound hollow when tapped on the bottom.
- Prepare Honey Butter Sauce: While the rolls bake, melt 2 tablespoons of unsalted butter in a small saucepan over low heat. Stir in 1/2 cup of honey and warm through until combined and smooth.
- Glaze the Rolls: When the rolls come out of the oven, immediately brush them generously with the warm honey butter sauce.
- Add Finishing Touches: Sprinkle flaky salt over the glazed rolls for a slight crunch and savory contrast. If desired, garnish with freshly chopped herbs such as sage, thyme, parsley, and dill, and scatter a few pink peppercorns for a mild, colorful pop.
- Serve Warm: Allow the rolls to cool slightly before serving, so the honey butter sets just a bit but the rolls remain soft and fluffy.
Notes
- Use barista style oat milk for a vegan-friendly alternative that imparts a creamy richness to the dough.
- Make sure the milk is warm, not hot, to avoid killing the yeast.
- Fresh rosemary is key for flavor; finely chop it to evenly distribute its aroma throughout the rolls.
- After baking, brush the rolls immediately with the honey butter to achieve a glossy, flavorful finish.
- Optional fresh herbs and pink peppercorns elevate the rolls visually and add nuanced flavors—feel free to omit if preferred.
- These rolls are best served warm but can be stored in an airtight container for up to 2 days.
