Indulgent bread perfect for holiday parties, these rosemary and garlic dinner rolls are brushed with butter before AND after going into the oven.
Made with basic bread dough, Alex let the dough rise then formed it into 24 balls which she arranged two inches apart in two baking trays.
The bread rolls were left to rise a second time then the tops were brushed with melted butter mixed with minced garlic and sprinkled with chopped fresh rosemary.
The bread rolls were baked at 375F and, after they came out of the oven, they were once again brushed with garlic butter. Can you imagine the smell and flavor of these rosemary and garlic dinner rolls?
Truth be told, some of the rolls got more butter than the others. I was taking videos and photos, the first ones didn’t come out right (I’m bad with boomerang) and Alex had to repeatedly brush the tops of the rolls with butter until I could manage a few shots that were blog worthy. Well, who’s going to say no to butter?
Buttery Rosemary and Garlic Dinner Rolls
This recipe presumes that you have made the basic bread dough and that it has gone through the first rising.
- oil for greasing the baking pan
- all-purpose flour for dusting the baking pan
- 1 recipe basic bread dough (must have gone through the first rising)
- 1/4 cup butter
- 1/2 teaspoon minced garlic
- 2 sprigs rosemary
Lightly brush or spray the inside (bottom and sides) of two 8"x12" baking pans with oil. Sprinkle flour over the oil; tap off excess.
Sprinkle flour over your work surface.
Dump the dough on the floured work surface.
Cut the dough into four portions. Roll each portion into a log.
Take a log and pinch off into six equal chunks. Roll each chunk into a ball. Repeat with the three other logs.
Drop the dough balls into the prepared trays about two inches apart. Cover the trays loosely with cling film or cheesecloth and leave the dough to rise a second time, about 30 minutes.
Preheat the oven to 375F.
Place the butter and garlic in a microwave safe cup. Heat for 10 to 12 seconds or just until the butter melts. Stir.
Roughly chop the rosemary.
Remove the cover of the baking trays. Brush the dough balls liberally with the garlic butter mixture. Sprinkle the chopped rosemary evenly over all 24 rolls.
Bake the rolls at 375F for 20 to 25 minutes or until the tops are lightly browned.
Take the rolls out of the oven. While hot, brush with more garlic butter.
Serve the rosemary and garlic dinner rolls while still warm.
The rosemary and garlic dinner rolls will stay good without refrigeration for two days. To prolong their life, freeze in an airtight container. Thaw then reheat in a 350F oven for five minutes.