Warm Rosemary Dinner Rolls with Poppy Seed Honey Butter are a must have for your holiday table. Perfect for mopping up gravy or dunking in soup, or when you just need a yummy carb hit!
Dinner Rolls Infused with Rosemary and Slathered with Honey Butter
I can’t imagine a holiday dinner table without bread. How else are you going to clean a plate and not leave a trace of gravy or sauce?
This light, fluffy roll will help cut through heavy, traditional holiday side dishes. But, the fresh rosemary keeps it grounded and pairs excellently with roasted birds.
Enjoy these all year around, though, and play with different herb combos to suit the season!
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Ingredients for Rosemary Rolls + Poppyseed Honey Butter
I imagine you can guess what some of the ingredients are! It’s good to be thorough, though…
- Active dry yeast — one packet is the equivalent of 2-1/4 teaspoons. I purchase dry yeast in bulk and store it in an air tight container in the fridge.
- Milk — I use 2%.
- Sugar — to feed the yeast.
- Bread flour — this is my go-to flour for making any yeasted, bread recipe. I’m a fan of King Arthur brand.
- Fresh rosemary — nothing beats fresh herbs. You’ll probably need 5 to 6 big sprigs.
- Kosher salt
- Extra virgin olive oil — adds a little fat and flavor to the dough.
- Eggs — at room temperature.
- Unsalted butter — softened.
- Honey — to add a slight sweetness to the butter.
- Poppy seeds — these add a little visual interest and a tiny, nutty pop.
How to Make Rosemary Dinner Rolls
Activate the Yeast
Measure out the milk into a 2-cup microwave safe measuring cup. Microwave the milk in 30 second increments until it reaches 115°F. You can double check this using a thermometer. Sprinkle the yeast over the milk. Add 1 tsp of granulated sugar, then stir it a few times.
Leave it to bloom. Depending on the temperature of your room, it could take anywhere from 5 to 15 minutes, but you’ll know it’s ready when it appears foamy on the surface.
Make the Dough
While the yeast is doing its magic, add 2 cups of bread flour, the chopped rosemary and 1 tsp of kosher salt to the bowl of a stand mixer. Whisk the ingredients together to evenly distribute.
Add the activated yeast / milk mixture to the bowl along with 1/4 cup olive oil. Using the dough hook attachment, mix it on low speed for 15 to 20 seconds to moisten the flour.
Add the 2 eggs and beat again on low for 30 seconds before scraping down the sides of the bowl. Now crank up the mixer speed to medium and let it go for about 3 minutes.
Add the remaining 2 cups of flour, one cup at a time. Beat until each cup is incorporated and scrape down the sides in between. The dough should pull away from the sides of the bowl, but still be a little sticky.
Dust a work surface with the remaining 2 tablespoons of flour and turn the dough out. Knead by hand for 3 to 5 minutes, incorporating all the flour.
Shape the dough into a ball and place it in a large, lightly greased bowl. Turn it over once to coat, cover and set in a warm, dry spot for about an hour until it doubles in size.
Make Rolls and Proof
Punch down the dough. Lightly dust a work surface with flour. Tun out the dough and divide it into 12 equal parts. Shape each into a ball by pulling the edges under, smoothing out the top. Place the rolls, evenly spaced, into a lightly greased 9” x 13” pan. Cover them with a tea towel and allow to proof for 45 minutes until they’ve doubled in size.
Bake the Rolls
Preheat your oven to 350°F. Whisk an egg with 1 tablespoon of water. Lightly brush the tops of the rolls. You won’t use all the egg wash. Bake for 20 to 23 minutes.
How to Make Poppy Seed Honey Butter
Place softened butter into a medium sized bowl. Add honey, a healthy pinch of kosher salt and slightly warmed milk. Whip the ingredients together with a hand mixer, first on low speed to combine, then on high speed for 3 to 4 minutes. Mix in the poppy seeds on low speed for a few seconds. Cover and refrigerate until 30 minutes before serving.
Helpful Tips + Substitutions
- When whipping butter, the butter should be really soft and the milk slightly warmed. If necessary, pop the butter in the microwave to soften, but not melt.
- If your kitchen is cool or drafty, proof your dough in an oven with only the oven-light turned on. Be sure to remove the dough or proofed rolls BEFORE you preheat the oven!
- If you don’t have a stand mixer, you can make this dough entirely by hand. It will take a bit longer and you’ll have to fire up those arm muscles!
- If you don’t have a hand mixer to whip the butter, you can do so with a whisk.
- Feel free to replace 2 cups of the flour with whole wheat to add a little nutty quality to the rolls.
Serve Rosemary Rolls + Poppy Seed Honey Butter Alongside These Recipes…
- Havarti + Apple Stuffed Pork Chops with Apple Cider Pan Sauce
- Oven Roasted Turkey + Chorizo Roulade with Chimichurri
- Cast Iron Skillet Meatballs in Tomato Sauce
- Boozy Mushroom Gorgonzola Sauce
Rosemary Dinner Rolls with Poppy Seed Honey Butter
- Stand mixer
- 9" x 13" baking dish
- measuring cup
- Mixing bowls
- hand mixer or whisk
Rosemary Dinner Rolls
- 2½ tsp active dry yeast or 1 packet
- 1 cup 2% milk warmed to 115°F
- 1 tsp sugar
- 4 cups bread flour + 2 tbsp, divided
- 3 tbsp fresh rosemary minced
- 1½ tsp kosher salt
- ¼ cup extra virgin olive oil
- 3 large eggs room temperature, divided
Poppy Seed Honey Butter
- 1 stick unsalted butter softened
- 2 tbsp milk half-and-half or cream, slightly warmed
- 1 tsp honey
- pinch kosher salt
- ¼ tsp poppy seeds heaping spoonful
- In a measuring cup, pour yeast over the top of the milk. Add the sugar and stir the contents together. Set aside for about 10 minutes to allow the yeast to bloom. The surface should become foamy.
- Into the bowl of stand mixer, pour 2 cups of flour, rosemary and kosher salt. Use a fork or whisk to evenly disperse the ingredients throughout the flour.
- Add the bloomed yeast/milk mixture to the mixing bowl along with the olive oil. Using the dough hook attachment, mix it on low speed for 15-20 seconds.
- Add 2 eggs. Beat on low for 30 seconds, scrape down the sides and beat on medium for about 3 minutes.
- Add the remaining 2 cups of flour, 1 cup at time. Beat just until each cup is incorporated and scrape down the sides in between. The dough should pull away from the sides of the bowl, but still be a little sticky.
- Dust a work surface with the remaining 2 Tbsp of flour and turn your dough out. Knead by hand for 3 to 5 minutes, incorporating all the flour.
- Shape it into a ball and place it in a lightly greased bowl. Turn it over once to coat, cover and set in a warm, dry spot for about 1 hour. It will double in size.
- Meanwhile, make the poppyseed honey butter. Add butter, milk, honey and salt to a medium mixing bowl (to contain splatter). Whip them together with a hand mixer, first on low speed to combine, then on high speed for 3 to 4 minutes. Mix in the poppyseeds on low speed for a few seconds to distribute them throughout. Cover and refrigerate until half and hour before serving.
- Punch down the dough. Lightly dust a work surface with flour. Turn out the dough and divide into 12 equal parts. Shape each into a ball by pulling the edges under smoothing out the top. Place the rolls, evenly spaced, onto a lightly greased 9"x13" baking pan. Cover them and allow to rest for 45 minutes. They will double in size again.
- Preheat the oven to 350 degrees. After the rolls have rested, bake them for 20 to 23 minutes. Remove them to a cooling rack.
- Transfer to a basket and serve alongside Poppy Seed Honey Butter.
If you make and enjoy this recipe, please come back and leave a comment, give it some stars or snap a photo + tag me on Instagram and use #sipandsanity! Thanks for hanging out!
This recipe is part of Sip + Sanity’s 2021 Thanksgiving Menu that includes recipes for brunch, cocktail hour and the main event. Check it out for make-ahead tips and the timeline!