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Easy Best Dinner Rolls Recipe - No Diets Allowed #Bread #Food #Foodie
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Honey Rosemary Dinner Rolls

Honey dinner rolls made with warm milk, butter, honey, bread flour and an egg, risen twice and baked until golden with soft, pull apart sides. Add fresh rosemary for rosemary dinner rolls.

Ingredients

  • 1 package dry yeast regular rise
  • 1 ¾ cup milk warm, divided
  • 1 tbs salt
  • ¼ c butter melted
  • ½ cup honey
  • 4 cups bread flour
  • 2 cups white flour
  • 1 egg
  • 2 tsps fresh rosemary chopped (optional)

Instructions

  • Combine active dry yeast with ¼ cup warm milk. Make sure the milk isn’t hotter than 110°F or else it will kill the yeast and you won’t get a rise. Let mixture sit for ~5 minutes. It should get bubbly and a thick layer of foam will appear, that is a sign the yeast is working!
  • While the yeast is activating, combine in a large mixing bowl the salt, remaining milk, butter, honey, flour, egg, and rosemary if using.
  • Add yeast mixture to flour mixture and combine.
  • After combining knead dough on a clean surface for ~10 minutes or until the gluten is developed enough and you get the window pane effect.* If you have an upright mixture with a dough attachment you can use that to knead the dough and will make your job even easier!
  • Once kneaded, form dough into a large ball and return to mixing bowl. Cover lightly and let rise for ~50 minutes in a warm place. Depending on how warm or cold your house is will affect how much the dough rises.
  • After ~50 minutes, punch the dough back down. Line a baking sheet with parchment paper. Divide the dough into 12 rolls, pinching and folding the dough over itself to make a smooth round top. Place the rolls almost touching on the baking sheet.* Cover lightly and let rise for ~50 minutes.
  • Bake in oven preheated to 350°F for ~25 minutes or until golden brown on top. You can top with some melted butter to give a nice shine!
  • Enjoy

Notes

*The window pane effect is where you stretch the dough apart and if it doesn’t tear, but allows light to pass through then the gluten is develop enough!
*If they don’t rise, during the second rise, to the point where they are touching after ~50 minutes, go ahead and gently push them together just so the edges lightly touch before popping them in the oven.