Browned Butter and Rosemary Yeast Rolls are savory dinner rolls flavored with brown butter, rosemary, and black pepper. Hand-shaped rolls are then configured to make a festive wreath perfect for your holiday table.
Although this recipe comes with bread machine instructions, you can make them by hand or with a stand mixer. See the recipe notes
Are you looking for something easy but festive for a holiday gathering?
Although homemade yeast rolls issue an aromatic, come-hither statement on their own, this simple wreath configuration is guaranteed to make them memorable. Don’t fret if you aren’t Mr. or Ms. Bread-Baker-of-the-Year. Below is a list of various ways you can create these Browned Butter and Rosemary Dinner Rolls for your holiday table.
Four ways to utilize this recipe:
- No time or too many bread-baking insecurities? Use store-bought frozen bread dough.
- No desire and/or time to mix and knead bread dough by hand? Use a bread machine or a heavy-duty stand mixer to do the job. You could even use a bread machine mix from the grocery store.
- Already have a favorite roll recipe but want to dress it up? After letting your dough rise, start with the instructions for shaping the rolls in step 5 and proceed as directed.
- Not sure about the wreath but want to try the rolls? (They make great slider buns.) Skip the whole wreath idea and put dough balls into two 8 or 9-inch pans as seen here and start from step 5 in the recipe.
If you haven’t already, be sure to check out this video for instructions on how to make perfect little balls with yeast dough. No fancy twisting, knotting, or similar frustration required.
Two ways to form a wreath out of yeast rolls:
Here’s another option, just because I’m having fun with this recipe.
As you can see in the picture below, I put an oven-safe measuring cup in the middle to maintain the wreath shape.
If you would rather hang a bread wreath on your door instead of eating it, you must check out this post by my friend, Paula, of Vanilla Bean Baker.
The idea of the wreath comes from Martha Stewart Living.
Recipe adapted from my very favorite bread cookbook, One hundred years of bread: Classic Breads from your bread machine by Sidney Brockman Carlisle.
If you make this and enjoy the recipe, it would help me and others if you would return to this post and leave a rating (on the recipe card itself underneath the picture). Although always appreciated, no comment is required. Thanks so much! Paula
- 1/4 cup browned butter
- 3/4 cup milk
- 2 tablespoons brown sugar
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon freshly-ground black pepper
- 2 teaspoons chopped fresh rosemary
- 2-1/2 cups bread flour
- 2 teaspoons bread machine yeast
- Melt butter on stove and turn to lowest temperature and allow to turn brown. (Careful not to go too far and let it burn.) Or, see my directions for doing it in the microwave in link above. Add to bread machine bowl.
- Heat milk in microwave for 1 minute on HIGH. Add to bread machine bowl along with remaining ingredients in order given.
- Select dough cycle and start.
- When dough cycle completes, dough should be risen to double. If not, allow to sit in machine until it is.
- Remove dough to a floured surface. Divide dough into 15 equal pieces and make into smooth balls. Arrange on a round pizza pan 13-inches or larger, in a single or double circle as illustrated in the pictures above. Cover and allow to rise until almost double.
- If desired, brush with melted butter and chopped rosemary. Sprinkle lightly with sea salt.
- Bake in preheated 375 degree oven for 12 to 15 minutes until golden brown.
- To make this in a heavy-duty mixer, add ingredients to the bowl in the same order. Turn on low to mix until all ingredients are moistened. Using dough hook, turn speed to 2 or 3 and continue beating/kneading until dough becomes smooth and elastic, about 5-10 minutes. Cover and allow to rise in a warm place. Deflate dough gently and start with step 5.
- If making by hand, combine all ingredients in a large bowl. Turn dough out on a floured surface and knead until dough becomes smooth and elastic, probably 10-15 minutes depending on your experience. Place dough into a greased bowl. Cover and allow to rise until double. Deflate dough gently and start with step 5.
- If using frozen bread dough, let rolls come to room temperature and start with step 5.
- Zojirushi BB-PDC20BA Home Bakery Virtuoso Plus Breadmaker, 2 lb. loaf of Bread, Stainless Steel/Black
- Fleischmann's Yeast for Bread Machines, 4-ounce Jars (Pack of 1)
- King Arthur Flour Unbleached Bread Flour, 5 Pound (Packaging May Vary)
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Nutrition Information:Yield: 15 Serving Size: 1
Amount Per Serving:Calories: 128 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 22mg Sodium: 178mg Carbohydrates: 19g Fiber: 1g Sugar: 2g Protein: 4g