Indulgent bread perfect for holiday parties, these rosemary and garlic dinner rolls are brushed with butter before AND after going into the oven.

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.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 rolls
Author Connie Veneracion


  • 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.