Rosemary Dinner Rolls

Rosemary Dinner Rolls

Rosemary Dinner Rolls use fresh rosemary in an easy to handle dough for an incredibly fragrant and beautiful dinner roll.

At the beginning of summer, we added two rosemary plants to our household. With my black thumb, I didn’t expect them to last long, but I was hopeful :) It’s been about six weeks and I’m happy to say they’re still alive! I wouldn’t say thriving, but I actually have fresh and fragrant rosemary in my garden.

Naturally, I needed to use them in a recipe and rather than go with rosemary potatoes, I chose these Rosemary Dinner Rolls. Let the record show that I have not turned my back on my white bread rolls. Those are still one of the best rolls ever! I’m simply broadening my horizons.

The recipe uses fresh rosemary, which makes for an incredible aroma. And I just love how the scroll design dresses these rolls up and how it can make fancy any dinner table.

Like a lot of my yeast dough recipes, this one’s equally easy to handle, so you can put your yeast-fearing mind to ease. Form the scrolls after the first rise and let it rise a little longer. Then, brush with an egg wash to get that beautiful golden color.

I love keeping these Rosemary Dinner Rolls hidden in my kitchen until it’s time to eat. Everyone at the table is so surprised and impressed when I finally present them! It’s so fun to see their reactions.

Tools to help you succeed

Plastic pan or bowl scraper – I used this to help transfer every last piece of dough from the bowl. It acts as an extension of your hand, so you don’t have to deal with dough under your fingernails!

Metal dough scraper – I used this to easily and cleanly cut through the dough when measuring out each roll.

Rosemary Dinner Rolls

Yields 12 rolls

2 1/4 teaspoons 1 package active dry yeast


  • 1/4 cup warm water, 110° to 115°
  • 3 cups bread flour
  • 2 tablespoons sugar
  • 1 tablespoon minced fresh rosemary, divided
  • 3/4 teaspoon salt
  • 2/3 cup warm milk, 110° to 115°
  • 1 large egg
  • 1/4 cup vegetable oil
  • 1 large egg
  • 2 tablespoons milk
Read the whole recipe on The PKP Way