By Garlic and rosemary are the perfect combination in these airy rolls baked to golden perfection. Using an all-purpose dough recipe as the foundation, it’s easy to customize these to your liking with different herbs.
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This is based on the all-purpose homemade dough recipe. It’s the exact same dough recipe, except I add garlic and rosemary to the dough. And yes, this is the same dough I’ve used for pizza crust and chicken pot pie. It’s extremely versatile!
I make this recipe in the stand mixer, but not to worry if you don’t have one. For the steps that use the flat beater, you can simply use a wooden spoon. You may have to transition to using your hands when the dough starts to form and get sticky. Then, knead with your hands. Because the stand mixer is so powerful, I recommend kneading by hand for up to 5 minutes instead of 1-2 using the stand mixer with the dough hook. Coat your hands with flour to help with the stickiness. Honestly, though, if kneading is too problematic, just skip it!
Continue reading after the recipe card for step-by-step photos.
Garlic & Rosemary Rolls
Equipment
Ingredients
- 2¼ tsp active dry yeast (1 envelope)
- ¼ cup warm water between 100-110°
- ¾ cup warm milk between 100-110°
- 2 tbsp sugar If you need or want to reduce or eliminate added sugar, omit entirely rather than substituting another sweetener
- ¼ cup melted butter
- 1 egg
- 1 tbsp kosher salt
- 1 tbsp garlic powder
- 1 tbsp crushed rosemary
- 2¾ cups all purpose flour
Instructions
- In the bowl of an electric mixer, combine yeast, warm water, warm milk, sugar, and melted butter using the flat beater. Let stand until the yeast proofs. (When the yeast “proofs” it gets a bit frothy. This means the yeast is alive. If it looks no different after a few minutes, discard and start over.)
- Stir in egg, salt, garlic powder, and rosemary.
- Add flour ¼ cup at a time and mix until well-incorporated.
- Switch to the dough hook and knead (stir) for 1-2 minutes.
- Transfer the dough to a greased bowl. Cover with a kitchen towel and let rise for 1½ hours.
- Grease 2 to 3 pie plates or round cake pans. (OK to use a baking sheet with rolls spaced apart if needed instead.)
- Punch down dough.
- Form rolls approximately the size of golf balls and place about 1 inch apart in baking pans.
- Cover and let rise again for about an hour.
- Preheat oven to 350°.
- Bake rolls for abut 30 minutes or until the tops are golden brown. I recommend beginning to check them at 15 minutes. If your oven has hot spots, you might want to rotate the pans halfway through baking to ensure even cooking.
Notes
Step-By-Step Photos
In the bowl of an electric mixer, combine yeast, warm water, warm milk, sugar, and melted butter using the flat beater. Let stand until the yeast proofs. (When the yeast “proofs” it gets a bit frothy. This means the yeast is alive. If it looks no different after a few minutes, discard and start over.)
Stir in egg, salt, garlic powder, and rosemary.
Add flour ¼ cup at a time and mix until well-incorporated.
Switch to the dough hook and knead (stir) for 1-2 minutes.
Transfer the dough to a greased bowl. Cover with a kitchen towel and let rise for 1½ hours.
Grease 2 to 3 pie plates or round cake pans. (OK to use a baking sheet with rolls spaced apart if needed instead.) Punch down dough. Form rolls approximately the size of golf balls and place about 1 inch apart in baking pans. Cover and let rise again for about an hour.
Preheat oven to 350°. Bake rolls for abut 30 minutes or until the tops are golden brown. I recommend beginning to check them at 15 minutes. If your oven has hot spots, you might want to rotate the pans halfway through baking to ensure even cooking.
