Description
Grandma’s Rosemary Dinner Rolls are soft, fluffy, and fragrant with fresh rosemary, perfect for any dinner table. These homemade rolls feature a slightly crispy golden crust thanks to an egg wash, while the interior remains tender and flavorful. Ideal as a side for soups, stews, or holiday meals, this recipe combines traditional bread-making techniques with aromatic herbs for an irresistible result.
Ingredients
Scale
Dry Ingredients
- 4 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 packet active dry yeast (about 2 1/4 teaspoons)
Wet Ingredients
- 1 3/4 cups warm water (about 110°F/43°C)
- 1/4 cup olive oil
- 2 tablespoons fresh rosemary, chopped
- 1 egg (for egg wash)
Instructions
- Activate the yeast: In a mixing bowl, combine the warm water and active dry yeast. Let it sit for about 5 minutes until it becomes frothy, confirming the yeast is active.
- Mix wet ingredients and herbs: Add sugar, salt, olive oil, and chopped rosemary to the yeast mixture. Stir gently to combine all ingredients evenly.
- Add flour and form dough: Gradually add the all-purpose flour to the wet mixture, stirring after each addition until a cohesive dough forms.
- Knead the dough: Turn the dough onto a floured surface and knead it for approximately 10 minutes until smooth, elastic, and slightly tacky.
- First rise: Place the dough in a greased bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise at room temperature until the dough doubles in size, about 1 hour.
- Preheat oven: While the dough is rising, preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- Shape the rolls: Once risen, punch down the dough to release air bubbles and divide it into equal portions. Shape each portion into a round roll.
- Second rise: Arrange the rolls on a baking sheet lined with parchment paper or lightly greased. Cover them and let the rolls rise for another 30 minutes until puffed up.
- Apply egg wash and bake: Beat the egg and brush it over the tops of the rolls to create a glossy, golden crust. Bake the rolls in the preheated oven for 20-25 minutes, or until they turn golden brown and sound hollow when tapped.
Notes
- Make sure the water is warm, not hot, to avoid killing the yeast.
- Kneading dough adequately develops gluten, giving the rolls their structure and chew.
- Use fresh rosemary for the best flavor; dried rosemary may make the texture tougher.
- Brush with egg wash right before baking to ensure a shiny, golden crust.
- Allow rolls to cool slightly on a wire rack to retain their texture.
