Eggless Rosemary Garlic Dinner Rolls

For this month’s Bread Bakers, our host Pavani of Cook’s Hideout suggested summer produce as the theme. We had to make breads using fresh summer fruits or vegetables or herbs from our garden or from the farmers market. If you love bread baking and want to be part of this wonderful group, go through the details at the end of the post. Since the choices were endless, I was in quite a dilemma finalizing a recipe and at the end decided to make dinner rolls using the rosemary from my little herb garden.

These dinner rolls flavored with fresh rosemary and garlic are perfect to go with your soup or curry. Or you can slather some butter on the warm rolls and enjoy. I followed the dinner rolls recipe from here and topping from The Pioneer Woman. The rolls turned out soft and fluffy with a wonderful salty and garlicky crust. I already made these rolls twice and each time they turned out super delicious. Let’s see how to make these eggless savory rosemary and garlic dinner rolls.

Eggless Rosemary Garlic Dinner Rolls

Print Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Resting Time 2 hours hrs 15 minutes mins

Total Time 2 hours hrs 55 minutes mins

Ingredients

• 1 ½ cup + 2 tbsp all-purpose flour / maida
• 1 ⅛ tsp instant yeast
• 2 tbsp mashed potato
• 1 tbsp sugar
• 1 tbsp fresh rosemary chopped
• ½ tsp minced garlic
• 1 ½ tbsp light olive oil
• ½ tsp salt
• ½ cup lukewarm water

For the topping

• 1 tbsp melted butter
• ¼ tsp garlic powder / minced garlic
• 1 tsp fresh rosemary chopped
• Coarse sea salt
• Cracked black pepper

Instructions

• In a large bowl add flour, yeast, mashed potato, sugar, rosemary, garlic and mix well. Add oil, salt, water and mix with a spatula to form a dough.
• Transfer to a lightly floured surface and knead the dough well for 8-10 minutes to form a smooth and non-sticky dough.
• Keep the dough in a lightly oiled bowl in a warm place and cover with a tea towel. Let the dough rise for 1 ½ hours or until doubled.
• Lightly grease the bottom and sides of a 8-inch or 9-inch baking pan. Punch down the dough and transfer to a lightly floured surface.
• Divide the dough into 8 portions. Shape each portion into smooth rolls and place in the baking pan about 1-inch apart.
• Cover with a tea towel and keep in a warm place for 30-45 minutes or until the rolls have filled up the entire plan. Preheat the oven to 180 °C | 350 °F.
• Melt the butter and add the garlic powder. Brush the top of the rolls gently with the butter. Sprinkle rosemary, sea salt and pepper.
• Bake for 20-25 minutes or until golden brown. Remove from oven and brush with remaining butter.

Notes

• If using active dry yeast, sprinkle the yeast over lukewarm water and let it sit until frothy. Add rest of the ingredients and make dough.
• The topping is optional. You can simply brush the top of rolls with melted butter.
• You can use vegetable oil or canola oil instead of olive oil.

Course: Breakfast

Cuisine: Global

Breads using Summer Bounty:

• Almond and Carrot Biscuits from Basic N Delicious
• Cheddar Mielie Bread with Sun-Dried Tomatoes from Food Lust People Love
• Cherry Bread Pudding from Bakers and Best
• Eggless Rosemary Garlic Dinner Rolls from Spill the Spices
• Garden Herb Focaccia from My Catholic Kitchen
• Herb and Cheese Biscuits from Gayathri’s Cook Spot
• Herb and Cheese Grissini from A Shaggy Dough Story
• Herbed Butterflaps from Sneha’s Recipe
• Herbs, Spinach and Cheese Bourekas from Cooking Club
• Jalapeño Summer Squash Quick Bread from Magnolia Days
• Mango Kolache from Mayuri’s Jikoni
• Peach & Blueberry Meringue Pull Apart Bread from Passion Kneaded
• Peach Pull-Apart Bread from Recipes, Food and Cooking
• Peaches and Cream Bread from Cindy’s Recipes and Writings
• Pizza Cipolla – Onion Pizza from Karen’s Kitchen Stories
• Rosemary and Garlic Fougasse from Spice Roots
• Rosemary Breadsticks from A Baker’s House
• Spinach Semolina Bread from The Schizo Chef
• Studded Zucchini Yeast Bread from What Smells So Good?
• Sundried Tomato Focaccia with Sauteed Summer Veggies & Garden Salad from Sizzling Tastebuds
• Tomato, Onion, Parmesan Focaccia from Noshing With The Nolands
• Walnut Oat Crumble Courgette Bread from Baking in Pyjamas
• Wholewheat Onion, Spinach & Red Pepper Bread from Hostess At Heart
• Wholewheat Zucchini Bread from Cook’s Hideout
• Zucchini Oatmeal Bread from Cali’s Cuisine
• Zucchini/Jalapeño/Cheese Corn Muffins from A Day in the Life on the Farm