Ultimate Dinner Rolls with Rosemary and Sea Salt

Ingredients

Dough

Liquid temperature is critical—105-110°F activates the yeast

• 240ml (1 cup) Whole milk
• 120ml (½ cup) Warm water (105-110°F)
• 57g (4 Tbsp (¼ cup)) Unsalted butter, melted
• 50g (¼ cup) Granulated sugar
• 7g (2¼ tsp (1 packet)) Active dry yeast
• 500g + 25-50g for kneading (4 cups + more) All-purpose flour
• 9g (1½ tsp) Kosher salt
• 50g (1 large) (1 large) Large egg, room temperature
• 5g (1 tsp) Neutral oil for greasing

Toppings

For that beautiful finish with flavor bursts

• 50g (1 large) (1 large) Large egg, beaten (for wash)
• 12 sprigs (12 sprigs) Fresh rosemary sprigs (2-3 inches)
• 2g (½ tsp) Maldon sea salt (or flaky salt)
• 30-45g (2-3 Tbsp) Unsalted butter, melted (for brushing)

Hydration: 65%

Equipment

Method

Activate the Yeast

Proof the yeast to ensure it's active and ready.

1. Heat the milk. Heat milk in microwave for 45-60 seconds until it reaches 105-110°F (warm but not hot).
2. Combine liquids. In a large bowl or stand mixer bowl, combine warm milk, warm water, melted butter, and sugar.
3. Add yeast. Sprinkle yeast over the liquid. Stir gently and let stand 5 minutes until foamy like beer head. If nothing happens, your yeast is dead or liquid was too hot—start over.

Tip: Temperature matters! Liquids must be 105-110°F. Too hot kills yeast, too cold won't activate it.

Mix the Dough

Combine ingredients into a shaggy dough.

1. Combine dry ingredients. In a separate bowl, whisk flour and salt together.
2. Add egg to yeast mixture. Beat 1 egg and add to yeast mixture. Stir to combine.
3. Add flour. Add flour mixture to wet ingredients. Mix on low speed (or by hand) for 2-3 minutes until dough comes together. It will look rough and sticky.

Knead the Dough

Develop the gluten for soft, fluffy rolls.

1. Stand mixer method. Increase to medium speed and knead 8-10 minutes until dough pulls away from sides and forms a smooth ball. Add flour 1 tablespoon at a time if needed (up to 50g).
2. Hand kneading method. Turn onto lightly floured surface. Knead 10 minutes, adding flour gradually. Dough should be soft and tacky but not sticky.
3. Windowpane test. Stretch a small piece thin enough to see light through without tearing.

Tip: The dough should be soft and tacky but not wet or sticky. A proper windowpane test ensures good gluten development.

First Rise

Let the dough double in size.

1. Prepare bowl. Oil a large bowl. Place dough in bowl, turn to coat. Cover with towel.
2. Rise. Rise in warm spot (75-80°F) for 1 hour until doubled.
3. Test readiness. Poke with finger—the poke test. If indent stays, it's ready.

Wait: 1 hour

Shape the Rolls

Divide and shape into perfectly round rolls.

1. Punch down. Punch down dough. Turn onto clean surface (no flour).
2. Divide evenly. Divide into 12 equal pieces (75g each).
3. Shape rolls. Cup hand over dough, move in circles with slight pressure. Place seam-side down on greased baking sheet.
4. Space appropriately. Space rolls 1.5 inches apart for soft sides that touch, or 3 inches apart for crispy sides.

Second Rise

Final proof for impossibly soft rolls.

1. Cover. Cover with towel.
2. Rise. Let rise 30-45 minutes until puffy and almost doubled. When pressed, dough should spring back slowly.

Wait: 30-45 minutes

Tip: Don't skip this step—it makes them impossibly soft.

Shaping

Create perfectly round, evenly-sized dinner rolls.

Classic Round Rolls (recommended)

Traditional dinner roll shape with soft, touching sides.

1. Divide the dough. Divide into 12 equal pieces (75g each).
2. Shape into balls. Cup your hand over each piece and move in circles with slight pressure to form a tight ball.
3. Place on baking sheet. Place seam-side down on greased baking sheet, spacing 1.5 inches apart for soft sides.

Baking

Bake until deep golden brown with beautiful rosemary and salt topping.

Standard Oven (recommended)

Bake until deep golden brown and internal temp reaches 190-195°F.

Equipment: Baking sheet,Parchment paper,Oven

1. Preheat. Preheat oven to 375°F (190°C) 15 minutes before rolls finish rising.
2. Apply egg wash. Brush rolls gently with egg wash. Don't deflate. Don't let egg pool between rolls.
3. Add toppings. Press one rosemary sprig into each roll top. Sprinkle generously with Maldon salt.
4. Bake. Bake 25-30 minutes until deep golden brown. Internal temp should reach 190-195°F. If tops brown too fast, tent with foil last 10 minutes.
5. Finish. Remove from oven and immediately brush with melted butter. Cool 5 minutes. Serve warm within 2 hours.

Note: Immediately brush with melted butter when they come out of the oven for that irresistible shine.

Storage

• Room temperature: Store in airtight container at room temperature for 2-3 days. Reheat wrapped in foil at 300°F for 10 minutes.
• Frozen: Wrap cooled rolls individually, freeze up to 3 months. Reheat from frozen at 350°F for 10-12 minutes.

For same-day serving, keep covered with a towel until ready to eat to maintain softness.

Frequently Asked Questions

Can I use instant yeast?

Yes. Same amount (7g), skip proofing step, add directly to flour.

Dairy-free option?

Use almond milk or oat milk (warmed). Use vegan butter or olive oil.

How do I know it's kneaded enough?

Windowpane test: stretch dough thin enough to see light through without tearing.

Can I double the recipe?

Yes. Make two separate batches rather than one giant batch.

Kitchen is cold, will dough rise?

Yes, just takes longer. Place in oven with light on (oven OFF). Go by appearance, not time.

Different salt for topping?

Maldon or fleur de sel are best. Large flakes give bursts of flavor. Table salt works but won't give the same effect.

Yeast didn't foam?

Old yeast or liquid too hot. Check temperature and start over with fresh yeast.

Dough too sticky?

Add flour 1 tablespoon at a time until tacky but not wet.

Dense rolls?

Under-kneaded, under proofed, or too much flour added. Make sure to hit the windowpane test.

Browning too fast?

Tent with foil last 10 minutes. Check oven temperature with an oven thermometer.

Nutrition

Per serving (1 roll): 250 calories, 42g carbohydrates, 7g protein, 6g fat, 2g fiber, 320mg sodium. Makes 12 servings.