Grandma’s Rosemary Dinner Rolls

These are absolutely dreamy dinner rolls—soft, pillowy, and bursting with the unmistakable aroma of fresh rosemary! Grandma’s Rosemary Dinner Rolls are a family treasure, baked every Sunday and always the first thing to disappear from the dinner table.

Each roll is delicately golden on the outside, with a tender, buttery inside that’s perfect for soaking up gravy or slathering with homemade jam. The fresh rosemary gives them an herby, almost magical twist, making them unforgettable.

They’re surprisingly easy to make from scratch, and guaranteed to impress at any gathering—whether it’s a holiday feast or just a cozy weeknight meal. Make a batch of these rolls and get ready to taste comfort food at its finest.

I make these every Thanksgiving, and the scent alone brings everyone running to the kitchen! You’ll love carrying forward this delicious family tradition.

Why You'll Love This Recipe

• Super Soft & Fluffy: The texture is unbeatable—light, airy, and melt-in-your-mouth.
• Warm, Herby Flavor: Fresh rosemary adds an irresistible, savory aroma and taste.
• Perfect for Entertaining: They look gorgeous and pair wonderfully with any main dish.
• Make-Ahead Friendly: Prepare in advance for easy, stress-free dinner planning.

Key Ingredients for Grandma’s Rosemary Dinner Rolls

See recipe card below for full list of measurements, ingredients, and instructions.

Fresh Rosemary

The real star here—fresh rosemary infuses each roll with deep, earthy flavor and a lovely fragrance. Finely chop the rosemary leaves before adding to the dough for the best distribution. You can use dried rosemary in a pinch, but reduce the amount by half. Sage or thyme also work for a different herbal note, but nothing compares to rosemary’s piney aroma.

Active Dry Yeast

Active dry yeast makes these rolls light and incredibly soft. Always check the expiration date before using. For best results, bloom your yeast by stirring it into warm milk with a pinch of sugar and let it get foamy—you’ll know it’s alive and ready to create all those wonderful bubbles. Instant yeast can also be used, and you can mix it directly with the dry ingredients.

Whole Milk

Warm whole milk not only activates the yeast but adds richness and tenderness to the dough. Make sure your milk is warm—not hot—to keep your yeast happy. 2 percent milk will work, and you can substitute plant-based milk for a dairy-free option, though the rolls may be slightly less rich.

Butter

Butter brings a deliciously soft crumb and a subtle flavor boost. Use unsalted butter so you can control the saltiness. Melted butter goes into the dough, and more is brushed on top for that mouthwatering finish. For a vegan option, use a plant-based butter.

Bread Flour

Bread flour gives these rolls their ideal chewy texture. It has more protein than all-purpose, creating a sturdier structure and extra rise. All-purpose flour works too—they’ll just be slightly less fluffy. For gluten-free rolls, use a high-quality gluten-free flour blend, but expect a different texture.

Instructions for Grandma’s Rosemary Dinner Rolls

See recipe card below for full list of measurements, ingredients, and instructions.

Bloom the Yeast

In a large mixing bowl, combine the warm milk, sugar, and active dry yeast. Stir gently, then let it sit for 5 to 10 minutes. You’ll know it’s ready when the mixture looks foamy—this means your yeast is activated and growing!

Mix the Dough

Add the melted butter, egg, chopped rosemary, and salt to the yeast mixture. Whisk together until well blended. Gradually add in the bread flour, one cup at a time, mixing with a wooden spoon or dough hook until a shaggy dough forms.

Knead the Dough

Place the dough onto a lightly floured surface. Knead by hand for 8 to 10 minutes (or use a stand mixer with a dough hook for 5 to 6 minutes) until the dough is smooth, elastic, and just slightly tacky. If it feels too sticky, add a tablespoon of flour at a time until manageable.

First Rise

Transfer the dough to a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free spot for about 1 hour, or until doubled in size.

Shape the Rolls

Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a smooth ball, tucking the edges underneath so the tops look neat.

Second Rise

Arrange the dough balls in a greased 9x13-inch baking dish or on a parchment-lined baking sheet, leaving just a little space between them. Cover loosely and let rise again for 30 to 40 minutes, until puffy.

Bake

Preheat your oven to 375°F (190°C). Brush the tops of the rolls with melted butter, and sprinkle with a little extra chopped rosemary if desired. Bake for 22 to 25 minutes, until golden brown and fragrant.

Finish & Serve

Remove the rolls from the oven and immediately brush with more melted butter for an ultra-soft, glistening finish. Serve warm, and watch them disappear!

Recipe Variations

Make Them Cheese Rolls

Add 3/4 cup of shredded Parmesan or Gruyère to the dough for a gooey, flavorful twist. The cheese melts into the rolls and pairs perfectly with the rosemary.

Garlic-Rosemary Upgrade

Mix 2 tablespoons of minced fresh garlic into the melted butter before brushing on top for intoxicating garlic-herb rolls.

Gluten-Free Version

Use a high-quality gluten-free bread flour blend, and add 1/2 teaspoon of xanthan gum for structure. Expect a slightly denser roll, but still delicious!

Vegan Rosemary Rolls

Swap out the milk for unsweetened plant-based milk and use vegan butter. Replace the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit 5 min). The rolls will still be super soft and flavorful!

Herb Medley Rolls

Not a rosemary fan or want to mix things up? Try a blend of herbs—thyme, sage, or chives all complement the tender crumb beautifully.

Serving Suggestions

Serve Grandma’s Rosemary Dinner Rolls warm, piled in a basket, alongside hearty soups, roasts, or stews. They make a stunning addition to holiday feasts and are delicious with a pat of creamy butter or a drizzle of fragrant olive oil. Sprinkle a pinch of flaky sea salt and a little extra chopped fresh rosemary on top for an extra-special finish.

Storage and Reheating

Store leftover rolls in an airtight container or zip-top bag at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, wrap in foil and warm in a 300°F (150°C) oven for 8-10 minutes until soft. For a quick option, microwave for 10-15 seconds per roll. To freeze, wrap the cooled rolls tightly in foil and plastic wrap—freeze for up to 2 months. Thaw at room temperature and reheat as above.

Frequently Asked Questions About Grandma’s Rosemary Dinner Rolls (FAQ)

Q: Can I prepare the dough ahead of time?
A: Yes! You can make the dough, shape into balls, and refrigerate overnight before the second rise. Let them come to room temperature and rise before baking.

Q: Can I use dried rosemary instead of fresh?
A: Absolutely. Use half the amount of dried rosemary since it’s more concentrated—your rolls will still be deliciously fragrant.

Q: Why didn’t my rolls rise?
A: This usually happens if the yeast is old or if the milk was too hot and killed the yeast. Always check the expiration date and keep liquids under 115°F.

There’s nothing like the fresh-baked aroma of Grandma’s Rosemary Dinner Rolls wafting through your home! These fluffy, herby rolls will quickly become a new family favorite. Give this recipe a try and let me know how your batch turns out—leave a comment or a rating and share your rolls with friends and family!