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Grandma’s Rosemary Dinner Rolls

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
    1 dozen


  • 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 large egg, room temperature
  • 1/4 to 1/3 cup canola oil
  • 1 large egg yolk
  • 2 tablespoons 2% milk


  • 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.
  • 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).
  • Transfer dough to a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch down dough. Turn onto a lightly floured surface; divide and shape into 12 balls. Roll each into a 15-in. rope. Starting at 1 end, loosely wrap dough around itself to form a coil. Tuck end under; pinch to seal.
  • Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
  • For egg wash, in a small bowl, whisk egg yolk and milk; brush over rolls. Sprinkle with remaining rosemary. Bake at 350° until golden brown, 18-22 minutes. Remove from pans to wire racks; serve warm.
Nutrition Facts
1 roll: 194 calories, 6g fat (1g saturated fat), 32mg cholesterol, 163mg sodium, 28g carbohydrate (3g sugars, 1g fiber), 6g protein.
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Average Rating:
  • Kimmu-chan
    Apr 25, 2019

    Super soft and just a bit sweet, with the perfect amount of rosemary.

  • tamara
    Apr 18, 2018

    Oh, when I saw these pictured, I immediately thought of my own "Baba's" rolls! She came to the U.S. from Czechoslovakia, and she used this same recipe. The smell in her kitchen was heaven! Thanks for such a wonderful memory - and for the written recipe (she never wrote hers down)!

  • OhBeeOne
    Nov 20, 2016

    No flavor except yeast. Hubby and I didn't care for them. Hubby put coarse salt on them to eat with his cheese as he couldn't find any pretzels at the store last visit. Won't make them again.

  • angelasandoval
    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.

  • Angel182009
    Nov 8, 2014

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

  • irsheyez76
    Aug 5, 2013

    No comment left

  • KDaniel
    Mar 21, 2013

    No comment left

  • fuudee
    Mar 6, 2013

    No comment left

  • KristeninMaine
    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.

  • JuneMF
    Feb 9, 2013

    No comment left