Fluffy Rosemary Dinner Rolls

Soft, herby, and irresistibly warm from the oven—these dinner rolls get their fragrant lift from The Olive Leaf Rosemary Olive Oil plus a sprinkle of Rosa Maria seasoning. Perfect alongside soups, roasts, and holiday plates.

Ingredients (makes 12 rolls)

• 2 to 2¼ cups all-purpose flour, divided
• 1 envelope rapid-rise yeast (2¼ tsp)
• 2 Tbsp sugar
• ½ tsp fine salt
• ¼ tsp Rosa Maria Seasoning (or dried rosemary), plus more for topping
• ¼ tsp garlic & herb seasoning (e.g., Weber’s)
• ½ cup milk
• ¼ cup water
• 2 Tbsp The Olive Leaf Rosemary Olive Oil, plus a little for brushing

Directions

1. Start the dough. In a large bowl, combine ¾ cup flour, yeast, sugar, salt, and both seasonings.
2. Warm liquids. Heat milk, water, and Rosemary Olive Oil until very warm (120–130°F)—not hot. Add to the dry mixture; beat 2 minutes on medium, scraping the bowl.
3. Build structure. Add ¼ cup flour; beat 2 minutes on high. Stir in enough remaining flour, a little at a time, to make a soft dough that clears the sides of the bowl.
4. Knead & rest. Switch to a dough hook and knead 5 minutes (or by hand 6–8 minutes) until smooth and elastic. Cover and rest 10 minutes.
5. Shape. Divide dough into 12 equal pieces; shape into smooth balls. Arrange in a greased 8-inch round pan.
6. Rise. Cover and let rise in a warm, draft-free spot until doubled, about 30 minutes.
7. Bake. Heat oven to 375°F. Brush tops lightly with Rosemary Olive Oil (or mist with cooking spray) and sprinkle with a pinch of Rosa Maria seasoning. Bake 20–22 minutes, until golden and the center reaches ~195°F.
8. Serve. Cool 5–10 minutes. Serve warm.

Make-Ahead & Storage

• Overnight option: Shape rolls, cover, and refrigerate up to 12 hours. Bring to room temp and proof until puffy (45–60 min) before baking.
• Store: Keep at room temp 2 days or freeze up to 2 months. Rewarm at 325°F for 8–10 minutes.