Rosemary Parmesan Dinner Rolls
Let’s talk bread!
If there is one concept I used to shy away from, it’s breads. Working with yeast is very temperamental as there are so many components that can determine the outcome of your bread. From the quality of your yeast, to the materials the yeast is exposed to, the temperature that the bread proofs, the duration, and the list goes on. So while I love to make everything from scratch, I completely understand when people would rather pick up a fab loaf than attempt to make one at home. However, there are very few things that compare to fresh bread out of the oven with a little vegan butter lol.
Once you get into a rhythm with bread making, there honestly is no turning back. To date we’ve done upwards of 20 yeast breads on LN and I’m always looking for more! With the holidays in full swing I’m all about bread rolls. I find that the texture is softer than other breads and they are great for serving. No slicing needed, just grab and enjoy! My all time favorite flavor profile is rosemary, throw in a little parmesan and I’m sold!
What’s fab about these rolls, is everything! The recipe is fairly quick, straightforward, packs tons of rosemary flavor (almost double than others), has notes of garlic, you could skip the parmesan and have a gorgeous bread, you don’t need bread flour, it’s perf for any season, has aesthetic appeal, buttery soft, it can be made vegan, it’s great for entertaining, you could pair it with herb butter to elevate the flavor even more, it can easily be made in bulk, and is just so good!
If you’re searching for a staple vegan dinner roll, you’re going to love these Rosemary Parmesan Dinner Rolls!!
Why this recipe is great:
Packed with rosemary
Perfect for any season
Rosemary Parmesan Dinner Rolls
- Total Time: 1hr 5 mins
- Yield: 6-8 1x
- 1 cup water
- 3 1/2 to 4 cups flour
- 3/4 tsp granulated sugar
- 1 1/4 tsp salt
- 2 tbsps fresh rosemary
- 1 1/4 tsp active dry yeast
- 1 1/2 tbsp vegan butter
- 1/2 cup warm almond milk
- oil to grease the baking pan
- 1 tbsp flake salt for topping
- Preheat oven to 200 degrees.
- Take 1 cup warm to a bowl, add the yeast and sugar. Stir lightly. Set it aside for 10 minutes to allow the yeast to bloom. *If the yeast is too hot it won’t bloom. If the yeast doesn’t bloom, start again.
- Add the melted butter, almond milk, 1/2 the flour, garlic powder, fresh rosemary and salt to a bowl. Gradually add the remaining flour. The dough needs to be tacky and not extremely sticky. Place the dough on a lightly floured work surface and knead for5-10 minutes. Add additional flour 1 tbsp at a time if the dough is still sticky. *If you add too much the bread will be more on the dry side.
- Place in the preheated oven with door open for 45 minutes or until doubled in size. Turn off oven.
- Punch down the dough to release the air, then with greased hands divide the dough into 6-8 equal parts. Grease a baking dish or pan and brush the tops with melted vegan butter.
- Preheat oven to 400 degrees, cover the rolls as the oven heats. Bake for 15 minutes covered with a tinfoil tint, remove and bake for an additional 5 until golden. If you don’t use the parmesan you don’t need the tint. If you don’t use one the parmesan will burn. Check the rolls for doneness by inserting a toothpick into the space between the rolls.
- Garnish with melted vegan butter.
- Prep Time: 45 mins
- Cook Time: 20 minutes
- Serving Size: 1
Hello how can I make these gluten free?
Hi Emily, You can absolutely try with gluten free flour. In my experience GF flour tend to just make everything a lil more dense! Let me know how they turn out.
How do you get them so smooth on top? Is there a certain way to form them when separating the dough into individual rolls?,
Hi Jordan! My apologies for he delayed reply. I simply rolled mine in a ball and with the second rise they become smooth. Let me know how the recipe came out!