rosemary olive oil rolls

I absolutely love anything rosemary and these rolls are no exception. They were delish and had such a great warm, nutty, salty, earthy taste. Can things even taste earthy? I don’t know but that’s what I think. Try them and see what adjectives you can use to describe them!


recipe adapted from


1 packet active dry yeast

1/2 cup warm water (110 degrees F to 115 degrees F)

3/4 cup warm milk

3 tbls. butter

1 egg

3 tbls. sugar

1/2 tsp. salt

1 tsp. fresh rosemary

2 cups all-purpose flour, plus more for dusting

1 cup whole-wheat flour


2 tbls. olive oil

2 tbls. chopped fresh rosemary

2 tsps. sea salt


In a large mixing bowl, dissolve yeast in warm water and allow to sit for a couple minutes. Add the milk, butter, eggs, sugar, rosemary,  salt and half of the flour; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (dough will be sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a roll. Place 1 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Ideally they should be touching each other. Brush with olive oil and then sprinkle with rosemary and sea salt. Bake at 350 degrees F for 20-25 minutes or until golden brown. Remove to wire racks.


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