Rosemary Yeast Rolls

Course Breads: Rolls


  • 1 package active dry yeast
  • ¼ cup warm water 110°F/43°C 60 ml
  • 1 cup milk + 1 tsp 245 ml
  • 4 tbsp unsalted butter 60 ml
  • cups all-purpose flour, divided, or as needed 600 ml
  • 2 tsp honey 10 ml
  • 1 tsp salt 5 ml
  • 2 tsp minced fresh rosemary leaves 10 ml
  • ½ cup all-purpose flour 120 ml
  • 2 tbsp olive oil 30 ml
  • 1 egg
  • Coarse sea salt to taste


  • Dissolve yeast in warm water in a small bowl.
  • Set aside in a warm place until the yeast softens, about 15 minutes.
  • Combine 1 cup milk and butter in a small saucepan over low heat.
  • Cook until butter is melted; remove pan from heat.
  • Combine 2 cups flour, yeast mixture, honey, 1 tsp salt, rosemary and milk/butter mixture in the bowl of a stand mixer fitted with a dough hook; mix on low until no dry spots remain.
  • Stir in ½ cup flour, 3 tablespoons at a time, mixing well after each addition.
  • Continue adding flour until a firm dough forms.
  • Knead on medium until elastic and soft but still tacky, about 5-7 minutes.
  • Transfer dough to a clean bowl and coat with olive oil.
  • Cover loosely with plastic wrap or a clean dish towel and let rise in a warm spot until doubled in size, about 1½ hours.
  • Set the EGG for indirect cooking with the convEGGtor at 375°F/190°C.
  • Lightly coat a Deep Dish Baking Stone with oil.
  • Transfer dough to a work surface and shape to about 1 inch thick.
  • Cut into 36 equally-sized pieces. Form each piece into a ball.
  • Lightly beat the egg with 1 teaspoon milk in a small bowl.
  • Transfer 18 dough balls to the prepared Deep Dish Stone, placing them close together but not touching.
  • Brush tops lightly with half of the egg mixture and sprinkle with sea salt.
  • Place remaining dough balls on parchment.
  • Cover and let rise in a warm place until nearly doubled, 20 to 30 minutes.
  • Bake the first batch in the preheated EGG until golden brown, about 20 minutes.
  • Remove the rolls from the stone to cool.
  • Add remaining dough balls to the stone and cook about 20 minutes.