Soft, flavorful, and aromatic, Rosemary Honey Butter Dinner Rolls are a delightful addition to any meal. With a perfect balance of sweetness and herby goodness, these rolls are sure to impress your guests and elevate your dining experience.
Ingredients
- For the Dough:
- 3 ½ cups all-purpose flour
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 cup warm milk (about 110°F)
- ¼ cup honey
- 4 tablespoons unsalted butter, melted
- 1 large egg
- 1 teaspoon salt
- For the Topping:
- 2 tablespoons unsalted butter, melted
- 1 tablespoon honey
- 1 teaspoon finely chopped fresh rosemary
Instructions
- Activate the Yeast:
In a small bowl, combine the warm milk and honey. Sprinkle the yeast over the top, stir gently, and let it sit for 5–10 minutes until foamy. - Prepare the Dough:
In a large mixing bowl, combine the flour and salt. Add the yeast mixture, melted butter, and egg. Mix until a dough forms. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5–6 minutes. - First Rise:
Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm spot for about 1–1.5 hours or until doubled in size. - Shape the Rolls:
Punch down the risen dough and divide it into 12 equal portions. Roll each piece into a ball and place them in a greased 9×13-inch baking dish, evenly spaced. - Second Rise:
Cover the rolls with a towel and let them rise for another 30–45 minutes until puffy. Preheat your oven to 375°F during this time. - Bake the Rolls:
Brush the tops of the rolls with a little melted butter. Bake them in the preheated oven for 15–18 minutes or until golden brown. - Prepare the Honey Butter Topping:
In a small bowl, mix melted butter, honey, and chopped rosemary. - Finish and Serve:
Once the rolls come out of the oven, immediately brush them with the rosemary honey butter topping. Serve warm.
Serving and Storage Tips
- Serving: These rolls are best served warm, paired with soups, salads, or roasted dishes. They also make a wonderful addition to holiday meals.
- Storage: Store leftover rolls in an airtight container at room temperature for up to 2 days. To reheat, wrap them in foil and warm in the oven at 300°F for 5–7 minutes.
FAQs
1. Can I use dried rosemary instead of fresh rosemary?
Yes, you can use dried rosemary, but reduce the amount to ½ teaspoon since dried herbs are more concentrated in flavor.
2. Can I make these rolls ahead of time?
Absolutely! You can prepare the dough and let it rise overnight in the refrigerator. Allow it to come to room temperature before shaping and proceeding with the second rise.
3. Can I freeze these rolls?
Yes! After baking, let the rolls cool completely, then freeze them in an airtight bag for up to 3 months. Reheat in the oven at 300°F for 10–12 minutes.
4. Can I substitute the honey with another sweetener?
You can use maple syrup or agave nectar as a substitute for honey, but it may slightly alter the flavor profile.
PrintRosemary Honey Butter Dinner Rolls
Soft, fluffy dinner rolls brushed with a sweet and savory rosemary honey butter. Perfect for holiday dinners or any meal, these rolls are simple to make yet impressively flavorful with the addition of fresh rosemary and a touch of honey.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours (including rise time)
- Yield: 12–15 rolls 1x
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Rolls:
- 1 cup warm milk (around 110°F)
- 2 ¼ tsp active dry yeast (1 packet)
- 3 tbsp honey
- 2 large eggs (1 for dough, 1 for egg wash)
- 4 tbsp unsalted butter, melted and cooled
- 3 ½ cups all-purpose flour
- 1 tsp salt
For the Rosemary Honey Butter:
- 4 tbsp unsalted butter, melted
- 2 tbsp honey
- 1 tsp fresh rosemary, finely chopped
Instructions
- Activate the Yeast:
In a small bowl, combine warm milk, yeast, and 1 tablespoon of honey. Let it sit for 5-10 minutes until the mixture becomes frothy. - Prepare the Dough:
In a large mixing bowl, whisk together 1 egg, the remaining honey, and melted butter. Add the yeast mixture and stir to combine. Gradually add flour and salt, mixing until a soft dough forms. - Knead the Dough:
Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-6 minutes. - First Rise:
Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until it doubles in size. - Shape the Rolls:
Punch down the dough and divide it into 12-15 equal pieces. Roll each piece into a ball and place them in a greased 9×13-inch baking dish. - Second Rise:
Cover the rolls with a cloth and let them rise again for about 30-45 minutes, until they puff up. - Bake:
Preheat the oven to 375°F (190°C). Beat the remaining egg with a splash of water and brush it over the rolls. Bake for 18-22 minutes, or until golden brown. - Prepare the Honey Butter:
While the rolls are baking, mix melted butter, honey, and chopped rosemary in a small bowl. - Finish the Rolls:
As soon as the rolls come out of the oven, brush them generously with the rosemary honey butter. Serve warm.
Notes
- If you prefer a stronger rosemary flavor, increase the rosemary to 1 ½ teaspoons.
- These rolls are best served fresh but can be reheated in the oven for a few minutes the next day.
- To make ahead, prepare the dough and let it rise in the fridge overnight before shaping and baking.