Olive Oil & Rosemary Rolls

This recipe has been featured in a post on The Recipe Girl Blog: Warm & Buttery Olive Oil & Rosemary Rolls.

Yield: 12 rolls

Prep Time: 35 min + marinating & rising time

Cook Time: 20 min

Olive Oil & Rosemary Rolls

If you begin these rolls early in the day, you'll just need tend to them every now and then and you'll have freshly baked rolls at dinner.


1/4 cup extra-virgin olive oil
1 Tablespoon chopped fresh rosemary
2 1/4 teaspoons (1 packet) active dry yeast
1 cup warm water
3 1/4 cups bread flour
1 3/4 teaspoons sea salt or kosher salt
extra flour for dusting
1/2 cup butter, melted and cooled slightly
nonstick spray


1. In a small bowl, combine olive oil and rosemary; let marinate for at least 30 minutes.

2. Pour yeast into 1 cup of warm water (about 105 to 110 degrees… no warmer). Stir to dissolve the yeast and let stand for 5 to 10 minutes. Mixture should foam and bubble (a sign that the yeast is still good).

3. Insert paddle attachment into your stand mixer. Pour water/yeast mixture into the mixing bowl. Add 1/2 cup of flour and the salt and mix on low speed until incorporated. Keep adding 1/2 cups of flour until all flour is used up and incorporated. Remove the paddle attachment and replace it with a dough hook. Knead on low and slowly pour in the olive oil/rosemary. Increase to speed 3 and let the machine knead for about 2 minutes.

4. Remove the dough and shape quickly into a ball. Dust lightly with flour and place in a zip bag, pressing out air and sealing. Place on a cutting board and let rise in a warm, draft-free place until doubled in size (about 1 hour). Punch down inside the bag and let rise again for an additional hour.

5. Punch the dough to deflate and let rest 10 minutes. Lightly spray a baking sheet with cooking spray. Divide dough into 12 equal-sized pieces. Shape each piece of dough into a ball and transfer to the prepared baking pan. Cover with plastic wrap, and let rise at room temperature for about 1 hour (until almost doubled). They’ll continue to rise as they bake, so don’t worry too much if they don’t look large enough.

6. Preheat oven to 450 degrees F. Remove plastic wrap and lightly brush each roll with melted butter. Bake at 450 for 10 minutes. Reduce heat to 375 and bake an additional 10 to 15 minutes, until browned and hollow sounding when tapped. Remove to wire rack to cool.


*Use a candy thermometer or an instant-read meat thermometer to check for accurate water temperature.
*If you don’t have a stand mixer, you can always knead by hand instead. It’s just a little messy.
*Trick to dividing the dough into 12 equal pieces: Divide the dough in half, then in half again, then you can divide each of the four pieces into three equal dough balls.

Source: RecipeGirl.com (Adapted from Cuisinart)

14 Responses to “Olive Oil & Rosemary Rolls”

  1. postedMar 23, 2010 6:43 AM
    Mark Boxshus

    Lori, I love the concept of rising in the bag, as opposed to the oil coated bowl. Did you coat the dough with oil before you placed it into the bag? Think I’m going to experiment with these today, and maybe include some minced garlic as well.


  2. postedApr 5, 2010 1:34 PM

    Made these last weekend and I am in love! The rosemary is subtle but flavorful. The outside of my rolls were crispy and the inside soft and fluffy, some butter on them fresh out of the oven… it was heaven!

  3. postedNov 20, 2010 10:03 AM

    I made these yesterday, and they turned out wonderful. Tweaked it slightly: instead of brushing with butter before baking, i used vegetable spray, then sprinkled a little salt.

  4. postedJan 23, 2011 7:09 AM

    made these this morning and instead of rosemary I used chopped up black olives. THEY’RE WONDERFUL

  5. postedDec 25, 2012 9:18 AM

    So what’s the melted butter for, then?

    • postedDec 25, 2012 10:22 AM

      Remove plastic wrap and lightly brush each roll with melted butter

  6. postedDec 27, 2012 7:03 AM

    I made these for Christmas dinner to go with our prime rib and they were delicious!!! They were even better the next day as sandwich rolls for leftover beef, thanks so much for sharing this. This is going on the make again list!!!

  7. postedAug 13, 2014 12:44 PM

    Simply delicious ! I put thyme instead of rosemary and it turned out really great. Thank you !

  8. postedFeb 12, 2015 3:20 PM
    Nancy Pendleton

    Serious beginner.I have only made no-knead bread 3X and these are the first rolls I have EVER made! YUMMY! I don’t have a stand mixer so I did it by hand and they came out wonderful. I can’t wait to make them again.

  9. postedFeb 21, 2016 11:59 AM

    Lori, is there any way you can think of that these could be started on one day, and finished fresh the next? I’m looking ahead to Easter dinner, and thinking about eating around 4pm, but I’m in church from 9-12, and I think it would be cutting it REALLY close to get these done start-to-finish. Could they be made through the second rise, then refrigerated on the pan, then brought back up to room temperature before the third rise and baking? Thanks!

    • postedFeb 22, 2016 12:56 PM

      I would think so… but it’s really tough to say for sure since I haven’t tried them that way!

  10. postedMar 5, 2017 4:17 PM

    I’ve tried these twice now. 1st time my yeast was old so the dough didn’t rise- bummer! this last time, they tuned out better. seems like they get very oily when adding the marinated rosemary, doesn’t really kneed in the mixer, rather just spins around. also when trying to form into rolls, because of the oil, it won’t really stick together. Am i doing something wrong?

    • postedMar 9, 2017 9:49 AM

      I’m not sure, wish I could help but hard to know since I’m not there helping you!

  11. postedMay 24, 2017 8:25 AM

    Has anyone tried to replace the olive oil with melted butter?

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