Rosemary Butter Rolls with Sea Salt. Light and fluffy butter rolls loaded up with fresh rosemary, garlic and topped with a sprinkle of sea salt.
Garlic Rosemary Butter Rolls with sea salt. Be still my heart.
Rolls are always one of my favorite parts of any big meal. I would actually be quite content to sit and have just a couple rolls slathered with butter and call it a day.
Actually..no. Rolls and mashed potatoes. Then we can call it a day.
And these rolls are magical. Loaded up with garlic and fresh rosemary. Drizzled with butter and even more garlic and rosemary. And don’t forget that sea salt sprinkle. Thats just the finishing touch these little bite sized work of arts need.
These rolls are super fluffy and soft thanks to a few extra ingredients. And if you’re wondering if it’s worth it, yes. Yes it is.
What am I talking about? The potato flour. Which if you don’t have that on hand you can snag a cheap little pouch of instant mashed potatoes and use that instead. And the dry nonfat milk. Another cheap little pouch you can snag from the market.
And if you’re not a yeast person. This is maybe the easiest recipe that uses yeast for you to start out with! Instant yeast is probably the easiest type of yeast to use. You can mix it right in with the dry ingredients. You don’t need to proof it beforehand with warm liquids.
Basically, your Thanksgiving table needs these rolls. Actually, any dinner table needs these rolls.
- 3 and 1/2 all purpose flour
- 2 and 1/4 teaspoons instant yeast (1 packet)
- 2 tablespoons potato flour OR instant potato flakes
- 3 tablespoons nonfat dry milk
- 2 tablespoons white sugar
- 1 and 1/2 teaspoons salt
- 4 tablespoons butter at room temperature
- 2/3 cup warm water
- 1/2 cup warm milk
- 2 tablespoons fresh chopped rosemary (can use 1–2 teaspoons dried instead)
- 1/4 cup butter melted
- 1/4 teaspoon dried rosemary
- 2 cloves garlic minced
- sprinkle sea salt (My favorite here!)
In a medium size bowl (or bowl for add the flour, instant yeast, potato flour or flakes, nonfat dry milk, sugar and salt. Stir with a fork to combine. Add in the butter, water and milk. Mix with the dough hook on the stand mixer or knead with your hands until a smooth dough forms. Add in the rosemary and mix to combine.
Place the dough in a lightly greased bowl and cover. Allow the dough to rise for 60-90 minutes until it has doubled in size.
Gently punch down the dough, and transfer to a clean, lightly greased work counter. Cut the dough in half, and then half again, and continue until you have 36 equal pieces. I realize that continuing to cut the dough in half will not end up at 36 pieces exactly, just do the best you can to get to 36!
Round each piece of dough into a small ball with your hands. Spray a muffin tin with non stick baking spray. Place three balls of dough into each space. Cover the pan and allow the buns to rise for another 60-90 minutes until they’ve risen again and look puffy. Preheat the oven to 350 degrees.
Bake the muffins for 22-24 minutes until they’re golden. Remove from the oven and allow to cool.
Combine the ingredients for the topping in a small bowl minus the sea salt. Brush the melted butter mixture on top of all the rolls and then sprinkle with sea salt.
Serve warm or at room temperature.
Recipe adapted from King Arthur Flour’s Golden Pull Apart Butter Buns recipe.
Total Time for this recipe includes 2 hours of rise time.