Rosemary Olive Oil Rolls

Rosemary Olive Oil Rolls


  • 2 cups warm water (105-110˚ F)
  • 1 1/2 lbs. (about 4 1/2 cups) bread flour, plus more as needed
  • 1 Tablespoon instant (rapid rise) yeast
  • 1/4 cup extra-virgin olive oil, plus more for greasing
  • 1 Tablespoon coarse salt
  • 2-3 Tablespoons minced fresh rosemary


  1. 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 (being careful not to add too much to avoid dense rolls.)
  2. Lightly grease a large bowl with olive oil. Form 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 60-90 minutes.
  3. Turn the dough out onto a lightly floured work surface. Divide the dough evenly into 16 portions, using a kitchen scale to make sure the rolls are evenly sized. 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. Let the rolls rise once more until puffed, about 30 minutes.
  4. Heat the oven to 450˚ F. If desired, sprinkle the tops of the rolls with a small amount of coarse sea salt such as Maldon. 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.

Cook’s Notes

If you prefer, these could be baked as pull apart rolls similar to the honey yeast rolls. You may need to add a few minutes to the baking time to ensure that the rolls in the middle get baked through.
Though I haven’t tried it myself yet, I suspect you could use the make-ahead technique I tried with the honey yeast rolls and it should work just as well here.


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