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Brown and Serve Garlic Rosemary Dinner Rolls Recipe

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4 from 13 reviews

These Brown and Serve Dinner Rolls are soft, fluffy, and versatile rolls perfect for any meal. Made with a delicious blend of fresh rosemary and garlic, they offer a comforting homemade taste. Prepare the dough in advance, bake gently, then refrigerate or freeze. When ready, simply brown them in the oven for fresh, warm rolls anytime.

Ingredients

Dough Ingredients

  • 8 to 9 cups all-purpose flour
  • 2 envelopes instant yeast (4 1/2 teaspoons)
  • ½ cup granulated sugar
  • 4 teaspoons fine sea salt
  • 3 to 4 tablespoons minced fresh rosemary (optional)
  • 4 to 5 large garlic cloves, minced
  • 1 1/2 cups milk
  • 1 1/2 cups water
  • ½ cup unsalted butter

Instructions

  1. Mix Dry Ingredients: In the bowl of a stand mixer fitted with a dough hook, combine 3 cups of flour, undissolved yeast, sugar, salt, rosemary (if using), and minced garlic.
  2. Add Wet Ingredients: Heat the milk, water, and butter together until very warm, about 120°F; butter does not need to fully melt. Add this warm mixture to the dry ingredients and beat for 2 minutes at medium speed, scraping the bowl occasionally. The batter will be very loose.
  3. Add More Flour: Stir in 2 more cups of flour and beat at high speed for 2 minutes, scraping bowl occasionally. Then, gradually add enough additional flour until a soft dough forms. Turn dough onto a lightly floured surface and knead by hand until smooth and elastic, about 8 to 10 minutes. Cover with a clean tea towel and let rest for 10 minutes.
  4. Divide and Shape Dough: Divide dough into 4 equal portions—each enough to make 12 rolls. Shape dough according to desired style (classic, cloverleaf, bowknot, or curlicue). Place shaped rolls on greased muffin cups, cake pans, or baking sheets as instructed.
  5. First Rise: Cover shaped rolls and let them rise in a warm, draft-free place until almost doubled in size, about 1 hour.
  6. Initial Baking: Bake rolls at 275°F for 20 to 25 minutes until they just begin to brown. Cool rolls in pans or sheets for 20 minutes, then remove and finish cooling on wire racks. Store cooled rolls in resealable plastic bags refrigerated up to 1 week or frozen up to 1 month.
  7. Reheating Before Serving: When ready to serve, preheat oven to 375°F. Place rolls on an ungreased baking sheet. If frozen, thaw overnight in the refrigerator or at room temperature for 1 hour. Bake for 10 to 13 minutes until golden brown. Optionally, brush with melted butter and serve warm.
  8. Shaping Options: For classic dinner rolls, divide dough into 12 balls and place in greased muffin cups or cake pan. For cloverleaf, divide into 36 pieces, 3 per muffin cup. For bowknots, roll dough into 12 x 6-inch rectangle, cut into 12 strips, tie knots, and place on greased baking sheets. For curlicue rolls, roll each piece to 12 x 9-inch rectangle, cut into 12 strips, coil, and place on greased sheets.

Notes

  • Ensure liquid mixture is warm, not hot, to activate yeast without killing it.
  • Use a stand mixer with dough hook for easiest kneading, or knead by hand if necessary.
  • Frozen rolls should be thawed completely before final baking for best texture.
  • Fresh rosemary adds great flavor but can be omitted if preferred.
  • Butter brushing after baking gives rolls a lovely shiny, soft crust.
  • Different shaping methods allow for customization of roll appearance and portion sizes.

Find it online: https://miracooking.com/brown-and-serve-garlic-rosemary-dinner-rolls-recipe/