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Overhead shot of golden dinner rolls in a skillet

Rosemary Sea Salt Dinner Rolls

5 from 13 votes
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!
Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Total Time 2 hours
Servings 10 rolls


  • ¾ cup buttermilk, around 110°F
  • 2 tablespoons granulated sugar, divided
  • 1 ½ teaspoons active dry yeast
  • 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


  • Heat your buttermilk in a sauce pan over low heat until the temperature reaches about 110°F.
  • 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.
  • 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).
  • Add egg and beat again on medium speed until combined.
  • Add yeast mixture and 2 cups of flour and mix on low speed until it becomes a smooth batter.
  • Switch the paddle attachment for a dough hook. With the mixer on low speed, add the remaining 1 cup flour, ¼ cup at a time, until it forms a smooth ball of dough that starts pulling away from the sides of the bowl.
  • Increase speed to medium-high and beat for 2 minutes.
  • Spray a large bowl with nonstick spray 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.
  • Gently punch down the dough to deflate it, then turn it out onto a clean surface coated with a large nonstick pastry mat or parchment paper.
  • 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.
  • Spray a 10" skillet with nonstick spray or lightly oil the inside, and transfer each dough ball into the skillet (9 around the outside, 1 in the middle).
  • Brush the tops of each ball with melted butter, then sprinkle with sea salt and remaining 2 tablespoons chopped rosemary.
  • Cover again with a dishtowel and place in a warm spot until the dough balls have doubled in size, about 30 minutes.
  • Preheat oven to 375°F and place skillet in the oven to bake for 22-27 minutes, or until the tops are golden brown.
  • Serve immediately, and enjoy!


  • 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!


Calories: 235kcal | Carbohydrates: 33g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 493mg | Potassium: 96mg | Fiber: 2g | Sugar: 3g | Vitamin A: 295IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg
Course Bread
Cuisine American
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