Baking Great Bread at HomeSoft, Fluffy Rolls with Fresh Rosemary and Maldon Sea Salt
BeginnerUltimate Dinner Rolls with Rosemary and SeaSalt
by Henry Hunter
Perfect for Thanksgiving and holiday gatherings
Fermentation
1 hour 30 minutes
Bake Time
25-30 minutes
Yield
12 large dinner rolls
Perfection is not required
"Great bread isn't about perfect technique—it's about understanding the dough."— Henry Hunter
By Henry Hunter Jr., founder of Crust & Crumb Academy and Baking Great Bread at Home.
Authentic Bread Flavor
Soft, fluffy dinner rolls topped with fresh rosemary and flaky Maldon salt. These foolproof rolls are perfect for holiday gatherings and can be made ahead for stress-free entertaining.
Equipment Needed
Ingredients
Dough
Liquid temperature is critical—105-110°F activates the yeast
Toppings
For that beautiful finish with flavor bursts
Activate
Activate the Yeast
Proof the yeast to ensure it's active and ready.
Click each step to mark complete
Heat the milk
Heat milk in microwave for 45-60 seconds until it reaches 105-110°F (warm but not hot).
Combine liquids
In a large bowl or stand mixer bowl, combine warm milk, warm water, melted butter, and sugar.
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.
Pro Tip
Temperature matters! Liquids must be 105-110°F. Too hot kills yeast, too cold won't activate it.
Precise Timers
Use these interactive timers to track your stages.
Yeast Activation
Mix
Mix the Dough
Combine ingredients into a shaggy dough.
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Combine dry ingredients
In a separate bowl, whisk flour and salt together.
Add egg to yeast mixture
Beat 1 egg and add to yeast mixture. Stir to combine.
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.
Precise Timers
Use these interactive timers to track your stages.
Initial Mix
Knead
Knead the Dough
Develop the for soft, fluffy rolls.
Click each step to mark complete
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).
Hand kneading method
Turn onto lightly floured surface. Knead 10 minutes, adding flour gradually. Dough should be soft and tacky but not sticky.
Stretch a small piece thin enough to see light through without tearing.
Pro Tip
The dough should be soft and tacky but not wet or sticky. A proper ensures good development.
Precise Timers
Use these interactive timers to track your stages.
Knead
Rise
First Rise
Let the dough double in size.
Click each step to mark complete
Prepare bowl
Oil a large bowl. Place dough in bowl, turn to coat. Cover with towel.
Rise
Rise in warm spot (75-80°F) for 1 hour until doubled.
Test readiness
Poke with finger—the . If indent stays, it's ready.
1 hour
Until doubled in size
Precise Timers
Use these interactive timers to track your stages.
First Rise
Proof
Second Rise
Final proof for impossibly soft rolls.
Click each step to mark complete
Cover
Cover with towel.
Rise
Let rise 30-45 minutes until puffy and almost doubled. When pressed, dough should spring back slowly.
30-45 minutes
Until puffy and almost doubled
Pro Tip
Don't skip this step—it makes them impossibly soft.
Precise Timers
Use these interactive timers to track your stages.
Second Rise
Shaping
Shaping
Create perfectly round, evenly-sized dinner rolls.
Classic Round Rolls
Traditional dinner roll shape with soft, touching sides.
RecommendedClick each step to mark complete
Divide the dough
Divide into 12 equal pieces (75g each).
Shape into balls
Cup your hand over each piece and move in circles with slight pressure to form a tight ball.
Place on baking sheet
Place seam-side down on greased baking sheet, spacing 1.5 inches apart for soft sides.
The Final Step
Baking
Bake until deep golden brown with beautiful rosemary and salt topping.
Baking Methods
Bake until deep golden brown and internal temp reaches 190-195°F.
Equipment: Baking sheet, Parchment paper, Oven
Preheat
Preheat oven to 375°F (190°C) 15 minutes before rolls finish rising.
Apply egg wash
Brush rolls gently with egg wash. Don't deflate. Don't let egg pool between rolls.
Add toppings
Press one rosemary sprig into each roll top. Sprinkle generously with Maldon salt.
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.
Finish
Remove from oven and immediately brush with melted butter. Cool 5 minutes. Serve warm within 2 hours.
"Immediately brush with melted butter when they come out of the oven for that irresistible shine."
Nutrition Facts
Per 1 roll • 12 servings per recipe
* Values are estimates based on standard ingredients
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Troubleshooting
Baker's Notes
Common questions and solutions for perfect results
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