Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Overhead shot of golden dinner rolls in a skillet

Rosemary Sea Salt Dinner Rolls


  • Author: Leslie Kiszka
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours
  • Yield: 10 rolls 1x

Description

Buttery, soft rolls are loaded with fresh rosemary and sea salt, are the perfect mix of a fluffy dinner roll and flaky biscuit, and will melt in your mouth!


Scale

Ingredients

  • 3/4 cup buttermilk (around 110°F)
  • 2 tablespoons granulated sugar, divided
  • 1 1/2 teaspoons active dry yeast
  • 1/3 cup unsalted butter, room temperature
  • 3 tablespoons chopped fresh rosemary, divided
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1 large egg, room temperature
  • 3 cups all-purpose flour, divided
  • 1 tablespoon unsalted butter, melted
  • 1 teaspoon sea salt

Instructions

  1. Heat your buttermilk in a sauce pan over low heat until the temperature reaches about 110°F.
  2. In a small bowl, combine buttermilk, sugar and yeast and whisk to combine. Let sit until it doubles in size and bubbles, 5-10 minutes.
  3. In a stand mixer fitted with the paddle attachment, beat butter for 1 minute. Add 1 tablespoon chopped rosemary, garlic, salt, and remaining 1 tablespoon sugar, and beat on medium speed until light and fluffy (2-3 minutes).
  4. Add egg and beat again on medium speed until combined.
  5. Add yeast mixture and 2 cups of flour and mix on low speed until it becomes a smooth batter.
  6. Switch the paddle attachment for a dough hook. With the mixer on low speed, add the remaining 1 cup flour, 1/4 cup at a time, until it forms a smooth ball of dough that starts pulling away from the sides of the bowl.
  7. Increase speed to medium-high and beat for 2 minutes.
  8. Spray a large bowl with nonstick spray (aff link) or lightly oil the inside, and transfer dough to the bowl, turning it to coat. Cover with a dishtowel and place in a warm spot until the dough has doubled in size, about 45-60 minutes.
  9. Gently punch down the dough to deflate it, then turn it out onto a clean surface coated with a nonstick mat or parchment paper.
  10. Roll the dough into a 10-12″ log, then cut into 10 equal sized pieces. Lightly press each piece into a disk, then shape into a ball.
  11. Spray a 10″ skillet with nonstick spray (aff link) or lightly oil the inside, and transfer each dough ball into the skillet (9 around the outside, 1 in the middle).
  12. Brush the tops of each ball with melted butter, then sprinkle with sea salt and remaining 2 tablespoons chopped rosemary.
  13. Cover again with a dishtowel and place in a warm spot until the dough balls have doubled in size, about 30 minutes.
  14. Preheat oven to 375°F and place skillet in the oven to bake for 22-27 minutes, or until the tops are golden brown.
  15. Serve immediately, and enjoy!

Notes

  • If you don’t have a skillet, you can use a pie pan.
  • If you don’t have buttermilk and don’t want to make your own, you can substitute whole milk – but the results will be slightly different.
  • Proofing the dough: If your house is chilly, here’s a trick to create a warm environment – for the first rise, turn the oven on to 150°F then turn off. Wait a few minutes and then place your bowl of dough inside and let it rise. For the second rise, turn your oven on to preheat to 375°F and place the skillet on top of the stove. The ambient heat will be just enough to keep it warm!
  • Category: Bread
  • Method: Bake
  • Cuisine: American
Recipe Card powered byTasty Recipes