Rosemary Sea Salt Rolls

Jump to Recipe

Thanksgiving is right around the corner, so I wanted to develop this roll recipe for anyone looking for one this holiday season!

I took all of the knowledge and experience I’ve gained over the last year of creating delicious bread recipes and threw it into these beautiful Rosemary Sea Salt Rolls. These buttery soft, melt-in-your-mouth texture pairs well with a occasional bite of Coarse Sea Salt you get, and then the earthy taste of dried Rosemary.

These will pair beautifully with other portions of your meal, while being the perfect ‘scoop’ for the last bit moisture on your plate at the very end.

So scroll down to find the recipe for these divine rolls, and then let me know in the comments how you like it, or if you have any questions! Don’t forget to pin this recipe, and also follow me on Pinterest and Instagram to ensure you never miss a recipe, and follow along all the baking fun!

Happy Baking, friends!

Print

With ImageWithout Image

Rosemary Sea Salt Rolls

Yield: 3 Dozen Rolls

Author: The Floured Countertop

Prep time: 10 MinCook time: 20 MinInactive time: 90 MinTotal time: 2 Hour

Ingredients

• 2 Tbsp + 1 tsp Active Dry Yeast
• 3 cup Warm milk
• 2 tsp Sugar
• 6 Tbsp Melted Butter (Just make sure it's cooled before putting in the dough to avoid killing the Yeast)
• 6-7 cups Bread or All-purpose Flour (until it can be handled without sticking to your hands)
• 1 Tbsp Salt
• 1/2 Tbsp Coarse Sea Salt
• 1 1/2 Tbsp Dried Rosemary
• 4 Tbsp Softened Butter

Instructions

1. In the bowl of a standing mixer, add in 2 Tbsp + 1 tsp Active Dry Yeast, 3 cups of Warm Milk, and 2 tsp of Sugar. Let it sit for 5-10 minutes, until the yeast starts to foam.
2. Then add in 6 Tbsp Melted (cooled) Butter, 1 Tbsp Salt, and 6-7 cups of Flour. Add as many cups as it takes to stop being sticky to the touch.
3. Mix until it comes together, then set your mixer on high and let it knead for 5 minutes. Place in a large, greased bowl and cover. Set in a warm spot and let it double in size for 45-60 minutes.
4. Once doubled, punch down on a lightly floured counter. Divide into 36 equal pieces, and form into rolls. Place on a large, greased, baking sheet. Cover and let rise again until doubled, about 30-45 minutes.
5. Preheat your oven to 350º, then bake for about 10 minutes. While it bakes, mix together your Rosemary Spread by combining 4 Tbsp of Softened Butter, 1/2 tbsp Coarse Sea Salt, and 1 1/2 Tbsp Dried Rosemary. After 10 minutes of baking, take the rolls out and gently cover with the Rosemary Butter mixture. Bake for another 10-15 minutes, until golden brown on top. Best eaten fresh. Enjoy!