Baking · Bread · Italian Cuisine · Light Lunches

Garlic Rosemary Butter Rolls

What Jessica Baked Next

Take your classic white bread roll to the next level by serving it with homemade garlic rosemary butter. 

 

These delicious bread rolls are great for anyone new or at a beginner stage of bread making. This recipe consists of a batch of white bread rolls served with garlic and rosemary butter. The homemade butter is brushed over the freshly baked bread rolls as soon as they leave the oven and as they cool the warm butter soaks into each roll and flavours enrich throughout the dough.

I firmly believe that there’s nothing quite comparable to bread homemade in your kitchen, it looks more rustic which is definitely a good thing and tastes so much better than anything you can buy. I used the recipe for tear ‘n’ share bread to make these rolls. The addition of olive oil in the dough not only makes these authentically Italian but it makes them super soft and delicious and taste like a focaccia or Italian-style bread.

Homemade garlic herb butter is really simple to make. You can add really herbs or flavours you like, for this recipe I’m using a combination of chopped garlic and fresh rosemary. If you’re not a fan of rosemary you can swap the rosemary for parsley or leave it out entirely and just make garlic butter for your rolls.

I don’t add any chopped garlic or rosemary to my bread dough. I just prefer to brush the tops with the garlic rosemary butter once they’re baked. However, if you want you can definitely add 1-2 tablespoons of chopped rosemary to the bread dough. I definitely recommend using real garlic opposed to using garlic powder, which I find doesn’t produce the same flavour that the fresh ingredients do.

You can make these rolls with half wholemeal flour and half strong white flour – follow my other recipe for 50/50 Bread Rolls. You could also even top each roll with a grated cheese like Parmesan or a vegetarian hard cheese alternative, but to be honest they taste so great just with the herby butter I don’t think any cheese is needed!

My favourite way of serving these bread rolls is with either pizza or pasta. They really are a fantastic addition to any mealtime, I am confident you’re going to really enjoy these!

(Makes 12)

Ingredients:

550g strong white bread flour

1 and 1/4 teaspoons fast-action dried yeast

2 teaspoons sugar

1 and 1/2 teaspoons salt

2 tablespoons extra virgin olive oil (substitute with another oil or alternatively use melted butter)

310ml warm water

Garlic Rosemary Butter:

60g (1/4 cup) butter

4 cloves of garlic, finely chopped

1-2 tablespoons fresh rosemary, finely chopped

Method:

1. To make the dough: In a large mixing bowl combine the flour, yeast, sugar and salt and mix together (remember to make sure the yeast and salt are on opposite corners of the bowl). Add the olive oil and warm water and mix until a soft dough forms. Knead the dough on a lightly floured surface for 10 minutes by hand or with an electric hand or stand mixer fitted with the dough hook for 5-7 minutes until the dough is soft and elasticated.

2. To knead and rise the dough: Once the dough is kneaded, lightly oil another large mixing bowl. Add the dough to the bowl and lightly coat in the oil. Cover the bowl with clingfilm or a kitchen towel and leave somewhere dry and warm for at least an hour or until doubled in size. This should take around 60-90 minutes.

3. Once the dough has risen fully divide it into 12 equally sized pieces. I weigh the dough to be accurate then shape each piece of dough into rolls. Place the rolls onto a large baking tray that’s either been lightly oiled or lined with a silicone baking mat. Space the rolls apart by a 1-2 inches so they have enough room to rise and spread slightly. Cover with clingfilm or a kitchen towel and leave somewhere warm for further 45-60 minutes or until the rolls have joined up and doubled in size.

4. To bake the rolls: Preheat oven to 220°C / 200 degrees Fan / 425°F / Gas Mark 7. Bake the rolls for 18-20 minutes or until crisp and golden in colour. You can check the rolls are completely baked by tapping the bottom of one, if it sounds hollow then they will be cooked all the way through.

5. To make the garlic and rosemary butter: Whilst the bread rolls are baking, in a small saucepan gently heat together the butter, chopped garlic and rosemary. Season with salt and pepper to taste and heat until it smells fragrant and the garlic has softened slightly but not coloured – this should take about a 2-3 minutes on a low to medium heat. Once the bread rolls are completely baked, brush the butter over and leave the rolls a few minutes to cool before serving. These rolls are best served warm, but they’ll keep in a bread bag or airtight container for up to 2 days.

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Published by What Jessica Baked Next

Trained chef, food blogger and travel lover behind What Jessica Baked Next sharing recipes perfect for every occasion.

71 thoughts on “Garlic Rosemary Butter Rolls”

  9. I’m agree with you, the simple things in life are the best ! Definitly I’m gonna try this recipe, looks so good and naturel your photos are very nice 😉
    Have a nice holidays !

    Reply

  10. Mmmm, homemade bread is just SO good and these sound delicious. We grow our own rosemary that would be great with these! And that balsamic/olive oil for dipping is a MUST. YUM!

    Reply
  11. Pingback: The Wizarding World of Harry Potter | Fiesta Friday #25 | The Novice Gardener

  12. I agree that the home-made recipe is worth the effort. I have lots of rosemary growing in my herb garden, and am looking forward to making these buns. Thanks for bringing them to Fiesta Friday and sharing them with us all. Great photos too!

    Reply

  28. Oh my goodness, these rolls look amazing Jess! Fresh bread right out of the oven is my weakness and I know these wouldn’t last long at my house at all 🙂

    Reply

  34. These look fabulous, Jessica! I love myself some homemade bread rolls and I could definitely see myself demolishing an entire batch of these beauties! Love the combo of rosemary and garlic!

    Reply

  36. another delicious recipe jessica! i’ve never thought to make my own rolls before (partly because i have a yeast proving phobia) but even i would definitely give this recipe a go. thanks for sharing!

    Reply

  41. Oh my goodness. Yum. I’ve never made rolls from scratch before. I’m going to have to bust out Google Conversions so I can figure out cup measures since I don’t have a kitchen scale. I know. I should get one! These look amazing though – I’m sure everyone in my house would devour them too!

    Reply

  45. I’m with you! If I’m taking the time to actually make bread, you’d better believe it’s Go Scratch Or Go Home around here. These sound heavenly!

    Reply

  47. Jess, these look amazing! I am so pinning these for my next dinner when I feel ambitious enough to make my own rolls. 🙂

    Reply

  50. I think I’ve already told you how amazed I was by these beauties. I can’t stop watching them; it’s like I could smell their scent from here… I could eat these rolls on their own like there’s no tomorrow 😉

    Reply

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