Grandma’s Rosemary Dinner Rolls

Prep Time: 35 minutes

Cook Time: 15 minutes

Total Time: 50 minutes



Servings: 12 rolls

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  • 1 pkg (1/4 oz) active dry yeast
  • 1/4 c warm water (110 to 115 degrees)
  • 3 c bread flour
  • 2 T. sugar
  • 1 T. Minced fresh rosemary, divided or 1/2 T. dried rosemary
  • 3/4 t. salt
  • 2/3 c warm milk (110 to 115 degrees)
  • 1 large egg, room temperature
  • 1/4 to 1/3 c oil
  • 1 large egg yolk
  • 2 T. milk


  1. In a small bowl, dissolve yeast in warm water. Place the flour, sugar, 2 t. rosemary and salt in a food processor; pulse until blended. Add warm milk, egg and yeast mixture; cover and pulse 10 times or until almost blended.
  2. While processing, gradually add oil just until dough pulls away from the sides and begins to form a ball. Process 2 minutes longer to knead dough (dough will be very soft.)
  3. Transfer dough to a greased bowl, turning once to grease the top. Cover with a kitchen towel and let rise in a warm place until doubled, about 1 hour.
  4. Punch down dough. Turn onto a lightly flo9ured surface, divide and shape into 12 balls. Roll each into a 15″ rope. Starting at one end, loosely wrap dough around itself to form a coil. Tuck ends under; pinch to seal.
  5. Place 2″ apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
  6. For egg wash: in a bowl, whisk egg yolk and milk; brush over rolls. Sprinkle with remaining rosemary. Bake at 350 degrees until golden brown, 18 to 22 minutes. Remove from pans to wire racks, serve warm.

From Country Woman

Nutrition Facts

Serves 1 roll

Amount Per Serving
Calories 194 cal.
% Daily Value*
Total Fat 6 g
Saturated Fat 1 g
Trans Fat
Cholesterol 32 mg
Sodium 163 mg
Total Carbohydrate 28 g
Dietary Fiber 1 g
Sugars 3 g
Protein 6 g
Vitamin A  Vitamin C
Calcium  Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.