Rosemary Olive Oil Rolls

Rosemary Olive Oil Rolls

Is everyone ready for Christmas?  I still have a hard time believing it's in two days!  It's 50 degrees here people.  50 degrees!!  Way above average for this time of year.  But, I am definitely enjoying being able to get out more without having to wade through knee-deep snow and face the fierce, bitter winds.  Although, my son was saying a few days ago how he wants snow.  We were reminiscing of our sledding days/nights from last winter.  It will come, I am sure!

Rosemary Olive Oil Rolls

As Christmas draws nearer, I am sure many of you are planning and shopping for the big meal of the day.  We like to have a nice breakfast on Christmas day, then we do a big dinner in the afternoon.  Do you do something similar?  Or, do you do the big meal on Christmas eve and keep it simple on Christmas day?

Rosemary Olive Oil Rolls

Since there may be a few of you still meal planning, I thought I would share these amazing, yet simple rolls with you.  I always love a good roll to dredge through gravy, or to dip in soup.  Or just to slather with butter while warm!  These rolls are flavored with my favorite rosemary, and olive oil.  And topped with coarse salt. Bonus!  They are super moist and super simple to make.  These would be welcome at any meal!

Rosemary Olive Oil Rolls

Yield: 16 rolls

  • 2 cups warm water

  • 1 1/2 lbs. (about 4 1/2 cups) bread flour, plus more as needed

  • 1 Tablespoon instant (rapid rise) yeast

  • 3/4 cup extra-virgin olive oil, plus more for greasing

  • 1 Tablespoon coarse salt, plus more for topping

  • 3 Tablespoons minced fresh rosemary


In the bowl of an electric mixer, combine the water, flour, yeast, olive oil, salt and rosemary. Mix together until a sticky dough forms, then switch to the dough hook and continue to knead until the dough is soft, elastic and just tacky but not sticky, about 5-7 minutes. If the dough is too sticky, add more flour 1-2 tablespoons at a time.

Lightly grease a large bowl. Shape the dough into a ball, place in the bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place until nearly doubled in bulk, about 1-1 1/2 hours.

Turn the dough out onto a lightly floured surface. Divide the dough evenly into 16 portions. (I like to use a kitchen scale to make ensure the rolls are the same size). Form each portion of dough into a smooth round ball. Transfer the shaped rolls to a baking sheet lined with parchment paper or a silicone baking mat, spacing them at least 2 inches apart. Cover lightly with greased plastic wrap, and let rise once more until puffed, about 20-30 minutes.

Heat the oven to 450˚ F. Sprinkle the tops of the rolls with a small amount of coarse sea salt*.  Bake the rolls, rotating the pan once halfway through baking, until the tops are golden brown, about 20 minutes. Remove to a wire rack to cool slightly before serving.

* If you plan on making these a day ahead of time, don't top with the extra salt. The salt will become soft and dissolve into the rolls.

Source: Adapted from Martha Stewart’s Baking Handbook, via Annie's Eats