Grandma's Rosemary Dinner Rolls Recipe
Grandma's Rosemary Dinner Rolls Recipe photo by Taste of Home

Grandma's Rosemary Dinner Rolls Recipe

Read Reviews
5 3 3
Publisher Photo
My grandma (I called her Baba) made these in her coal oven. How she regulated the temperature is beyond me! She always made extra rolls for the neighbors to bake in their own ovens. At lunchtime, my mom and aunts delivered the formed rolls. —Charlotte Hendershot, Hudson, Pennsylvania
TOTAL TIME: Prep: 35 min. + rising Bake: 20 min.
MAKES:12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 35 min. + rising Bake: 20 min.
MAKES: 12 servings


  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 3 cups bread flour
  • 2 tablespoons sugar
  • 1 tablespoon minced fresh rosemary, divided
  • 3/4 teaspoon salt
  • 2/3 cup warm 2% milk (110° to 115°)
  • 1 egg
  • 1/4 to 1/3 cup canola oil
  • 1 egg yolk
  • 2 tablespoons 2% milk

Nutritional Facts

1 roll equals 194 calories, 6 g fat (1 g saturated fat), 32 mg cholesterol, 163 mg sodium, 28 g carbohydrate, 1 g fiber, 6 g protein.


  1. In a small bowl, dissolve yeast in warm water. Place the flour, sugar, 2 teaspoons rosemary and salt in a food processor; pulse until blended. Add the 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 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 plastic wrap and let rise in a warm place until doubled, about 1 hour.
  4. Punch down dough. Turn onto a lightly floured surface; divide and shape into 12 balls. Roll each into a 15-in. rope. Starting at one end, loosely wrap dough around itself to form a coil. Tuck end under; pinch to seal.
  5. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
  6. For egg wash, in a small bowl, whisk egg yolk and milk; brush over rolls. Sprinkle with remaining rosemary. Bake at 350° for 18-22 minutes or until golden brown. Remove from pans to wire racks; serve warm. Yield: 1 dozen.
Originally published as Grandma's Rosemary Dinner Rolls in Taste of Home December/January 2013, p32

Reviews for Grandma's Rosemary Dinner Rolls

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Feb. 18, 2015

"Amazing! Great taste and texture! The only thing I did different was sprinkle with a little coarse salt in addition to the rosemary after the egg wash."

Reviewed Nov. 8, 2014

"I love making fresh rolls and I love cooking with rosemary. Using it in these rolls added great flavor."

Reviewed Feb. 17, 2013

"I would make this recipe again AND I forwarded the recipe to my fellow bread makers! I did have to use dried rosemary but I just used a little less. I also sprinkled sea salt on top of the rolls with the rosemary after the egg wash. Excellent! Even the kids loved them."

Loading Image