clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Rosemary Parmesan Dinner Rolls

  • Total Time: 1hr 5 mins
  • Yield: 6-8 1x


Units Scale
  • 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


  1. Preheat oven to 200 degrees.
  2. 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.
  3. 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.
  4. Place in the preheated oven with door open for 45 minutes or until doubled in size. Turn off oven.
  5. 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.
  6. 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.
  7. Garnish with melted vegan butter.
  • Prep Time: 45 mins
  • Cook Time: 20 minutes


  • Serving Size: 1