I’m buzzing to share my latest obsession: rosemary garlic rolls. These bad boys aren’t your average soft dinner rolls — they’re a full-blown flavor bomb that represents everything Cuba Queen stands for: bold, unforgettable, and unapologetically delicious. The first time I whipped up rosemary garlic rolls, I knew I’d stumbled on something that turns any meal into a celebration.
From the moment these rolls hit the oven, the aroma of fresh rosemary and garlic infused bread wafting through the kitchen made it clear this recipe was a winner. The soft dinner rolls pull apart easily, revealing tender crumb pockets juicy with herb-infused butter. It took a few tries — trust me, my first batch wasn’t close to perfect — but when I nailed the balance of fragrant rosemary and roasted garlic in every bite, my taste testers lost their minds.
What’s wild about these rosemary garlic rolls is the way the crust crisps up just right while the inside stays pillowy soft. It’s the homemade garlic rolls upgrade your dinner table is craving, turning simple evenings into flavor extravaganzas. You don’t want ordinary bread when you could have this herbed dinner rolls magic.
If you’re ready to blow your mind and your guests’ palates, stick with me. I’m about to walk you through everything you need for spectacular rosemary garlic rolls that will have folks begging for your signature side dish. Get ready to win all the flavor points and become the hero of your own kitchen celebrations.
Ingredients You Need for This:
This rosemary garlic rolls ingredient list is SHORT but mighty! Let’s break down the essentials that make this recipe sing.
- 3 1/2 cups all-purpose flour – For soft dinner rolls with just enough chew.
- 2 1/4 tsp active dry yeast – The classic leavener that gets these rolls perfectly fluffy.
- 1 cup warm whole milk (about 110°F) – Creamy base for tender crumb.
- 1/4 cup granulated sugar – Sweetness that balances the savory garlic.
- 1/4 cup unsalted butter, melted + 4 tbsp softened butter for topping – Here’s the rosemary garlic rolls game-changer: rosemary-infused butter. Don’t skip infusing the softened butter with fresh rosemary & minced garlic for brushing after baking.
- 1 large egg – Adds richness and color.
- 2 tsp sea salt – Enhances herb flavors without overpowering.
- 2 tbsp fresh rosemary, finely chopped – None of that dried-out stuff; fresh rosemary makes all the difference.
- 4 large garlic cloves, minced – For bold garlic infused bread notes!
You’ll find the best fresh rosemary at farmers’ markets or well-stocked grocery stores. The key to spectacular homemade garlic rolls is using fresh garlic over powder here — the flavor pops. Budget-friendly option: swap melted butter for olive oil for a lighter take, but don’t expect the same richness.
Prep tip: measure your flour by weight if possible to avoid dense rolls. Store your fresh rosemary wrapped in a damp paper towel in the fridge to keep it vibrant for your next batch of herbed dinner rolls.
Want more garlic bread inspiration? This avo-toast-worthy garlic parmesan chicken skewers recipe gives a fresh spin on garlic flavor.
Step-by-Step Instructions:
Let’s get hands-on with these rosemary garlic rolls. Don’t stress — your rosemary garlic rolls are going to be incredible if you follow these steps.
- Activate the yeast: Combine warm milk, sugar, and yeast in a bowl. Let it bloom and bubble for 5-7 minutes until frothy. This is your bread’s power moment—proof that the yeast is alive and ready to work.
- Mix wet ingredients: Whisk in the egg and melted butter into the yeast mixture. Your rosemary garlic rolls start with a luscious base here.
- Add dry ingredients: In a large bowl, whisk flour, sea salt, chopped rosemary, and minced garlic. Slowly add wet mixture and stir with a wooden spoon until combined.
- Knead the dough: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Pro tip for rosemary garlic rolls perfection: the dough should feel soft but not sticky. Add flour sparingly.
- First rise: Transfer dough to a greased bowl, cover with a damp towel, and let it rise in a warm place for 1 to 1 ½ hours — it should double in size.
- Shape rolls: Punch down dough and divide into 12 even balls. Place in a greased 9×13 inch baking dish with a little space between them.
- Second rise: Cover and let rolls rise until puffy, about 30-45 minutes. They’ll look like clouds waiting to burst with flavor.
- Preheat the oven to 375°F.
- Bake: Brush the tops with rosemary-garlic butter (softened butter mixed with extra minced garlic and rosemary). Bake rosemary garlic rolls for 20-25 minutes or until golden on top.
- Final brush: As soon as they come out, give them another round of that garlic infused bread butter. This is where your rosemary garlic rolls transforms into pure magic.
Troubleshooting: If your rolls don’t puff up enough, your yeast might be dead or milk too hot. Use a kitchen thermometer for precision.
While your rosemary garlic rolls is working its magic in the oven, grab your camera — this is Instagram gold! These soft dinner rolls glow with golden crust and flecks of herb goodness. For more quick rosemary garlic rolls alternatives, check out Gimme Some Oven’s 1-hour rosemary garlic dinner rolls for when time’s tight.
Presentation:
People absolutely lose their minds when I serve this rosemary garlic rolls at dinner parties. The golden, shiny tops sprinkled with fresh rosemary sprigs make these rolls look like they belong in a food magazine spread.
Serve these herbed dinner rolls piping hot, straight from the pan — the aroma will pull hungry people to the table. Brush again with garlic-infused butter just before serving for that extra pop.
These rosemary garlic rolls absolutely slay as a side for everything from Cuban mojo pork to garlicky boneless chicken skewers (see my flavor-packed skewers here).
For a crowd-pleasing vibe, pile them in a rustic basket lined with a linen napkin. Sprinkle flaky sea salt and sprinkle fresh rosemary leaves around the platter for a seasonal touch.
Leftover rolls? Transform these soft dinner rolls into an epic rosemary garlic rolls garlic bread toast or tear them up warm into a stew for buttery, fragrant bites.
When winter rolls in, I tweak this rosemary bread recipe by adding caramelized onions to the dough. It turns these herbed dinner rolls into cozy decadence. For more seasonal baking magic, peep Sally’s sea salt and herb skillet rolls for a brilliant twist.
FAQs:
Q: Can I make this rosemary garlic rolls spicier?
Absolutely! Add a pinch of crushed red pepper flakes into the dough or brush some spicy chili oil mixed into your garlic butter topping. I tested this variation during a fiery dinner party, and it was a total hit.
Q: What if I don’t have fresh rosemary?
Frozen rosemary works in a pinch, but fresh gives the best punch. Dried rosemary can be used but reduce the quantity to 1 tsp and crush it finely to avoid bitterness. My testers still loved the flavor, though it wasn’t as vibrant.
Q: How do I know when my rosemary garlic rolls are perfectly done?
Look for a golden brown top and a hollow sound when you tap the bottom. When pulled apart, inside should be soft and steamy. If they’re pale, bake a few minutes longer—but watch closely so they don’t dry out.
Q: Can I freeze homemade garlic rolls?
Yes! Freeze unbaked shaped dough balls on a tray, then transfer to a freezer bag. Thaw overnight in the fridge before second rise and baking. I always keep frozen dough on hand for spontaneous flavor adventures.
Q: Can I replace whole milk with non-dairy?
Definitely! Almond or oat milk works well for dairy-free herb bread, just warm it to the right temp. Your rosemary garlic rolls will still come out soft thanks to the butter.
Q: Is it okay to use garlic powder instead of fresh garlic?
Fresh garlic is king, but if you must use powder, add it with dry ingredients and use about 1 tsp. It won’t have the same punch but still tasty.
Q: Any tips for making extra soft dinner rolls?
Don’t over-flour the dough. Use bread flour for more chew and let the rolls rise fully. Brushing with melted butter right after baking seals in moisture for that soft dinner roll perfection.
For additional baking wisdom, check my favorite rosemary pull-apart dinner rolls for a multi-roll presentation that wows guests.
Conclusion:
This rosemary garlic rolls recipe is bold, flavorful, and full of the unapologetic deliciousness Cuba Queen lives for. It’s soft dinner rolls leveled-up with garlic infused bread goodness and fresh rosemary that’s impossible to ignore.
My rosemary garlic rolls Power Tips:
- Always use fresh garlic and rosemary for unbeatable flavor.
- Brush generously with rosemary-garlic butter both before and after baking.
- Let the dough’s second rise happen fully; patience delivers pillowy softness.
Variations I’ve loved include adding Parmesan for cheesy herbed dinner rolls, mixing in sun-dried tomatoes, or swapping the butter for olive oil for a Mediterranean twist. The Parmesan ones fire up the biggest reactions, each bite buttery and packed with cheesy aromatics.
Make these rosemary garlic rolls your signature dish and watch as your flavor adventures blow up every meal. I have zero doubt you’ll nail it on your first try with my step-by-step guide.
Now, stoke that oven fire and create rosemary garlic rolls memories that last! When you make these, share your creation because flavorology like this deserves a spotlight.
If this recipe rocks your world, you NEED to try the rosemary garlic mashed potatoes alongside—the ultimate comfort combo. For a sweet twist elsewhere on the menu, don’t miss my peppermint bark cinnamon rolls.
Roll on, flavor adventurer! Your next kitchen celebration just got epic.
rosemary garlic rolls
Soft and aromatic rosemary garlic rolls made from scratch, perfect as a flavorful side for any meal or a delicious snack on their own.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 rolls
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
- 3 1/2 cups all-purpose flour
- 1 packet active dry yeast (2 1/4 tsp)
- 1 cup warm water (110°F/43°C)
- 2 tbsp olive oil
- 1 tbsp sugar
- 2 tsp salt
- 2 tbsp fresh rosemary, finely chopped
- 3 garlic cloves, minced
- 2 tbsp melted butter (for brushing)
Instructions
- In a small bowl, dissolve sugar and yeast in warm water. Let it sit for 5-10 minutes until frothy.
- In a large bowl, combine flour, salt, chopped rosemary, and minced garlic.
- Add the yeast mixture and olive oil to the dry ingredients and mix until a dough forms.
- Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- Punch down the dough and divide it into 12 equal pieces. Shape each piece into a roll and place them on a greased baking sheet.
- Cover the rolls and let them rise again for 30 minutes.
- Preheat the oven to 375°F (190°C). Brush the rolls with melted butter before baking.
- Bake for 20-25 minutes or until golden brown on top.
- Brush with additional melted butter immediately after removing from the oven. Serve warm.
Notes
For extra flavor, sprinkle coarse sea salt on top before baking or add grated Parmesan to the dough.