Rosemary Garlic and Parmesan Dinner Rolls deliver A LOT of flavor in just one bite. We make a soft and fluffy roll and then top it with a rosemary, garlic, and parmesan loaded butter sauce. It’s delish! You may want to double the batch…

Golden brown Rosemary Garlic and Parmesan Dinner Rolls.

I’m pretty convinced these will be on my Thanksgiving menu this year. We love them! And the rosemary flavors will go perfectly with turkey, stuffing, and mashed potatoes.

It just works.

I really hope you get a chance to make these rosemary dinner rolls. If you’re looking for a basic homemade dinner roll recipe, I have one of those too.

A side photograph of a fluffy Rosemary dinner roll.

But it’s always fun to switch things up, add some unique ingredients together and take your taste buds on a tour of new flavors. So that’s what we’re doing here.

But before we get into the rosemary butter sauce, you need to make the rolls.

Make the Rolls

Add warm water, sugar, and active dry yeast to a large bowl (or bowl of your stand mixer). Let this mixture sit for 10 minutes. The yeast will get bubbly, signifying it has been activated.

Once activated add the oil, flour, and salt to the bowl and mix for 5-8 minutes.



A baking sheet with balls of roll dough.

If using a stand mixer use the dough hook.

Pro tip: you can make these rolls by hand. It’ll just require a lot more effort and elbow grease 🙂

The dough should pull away from the sides of the bowl.

If the dough is too wet add a tablespoon of flour at a time until it reaches a soft but tacky consistency.


Add a teaspoon of vegetable oil to a large bowl. Using your hands, rub the oil around the interior of the bowl. Place the dough ball in the bowl, then turn it over so that the top of the dough is lightly covered in the oil.

Cover the bowl and let rise until doubled in size, about 1 hour.

A baking sheet with dinner rolls.

Roll into balls

Once doubled in size, divide the dough into 12 balls. Roll until uniform in size.

Place the rolls on a lightly greased 13″ x 9″ inch baking sheet.

Pro tip: just use a few spritzes of Pam, and you’re good to go.

Cover the rolls and let them rise for 30 minutes.

Lightly brush some melted butter over the tops and then bake in the oven for 20-25 minutes or until golden brown and baked throughout.

When the rolls come out of the oven, brush a generous amount of the rosemary, garlic, parmesan butter overtop. And that’s it!

Rosemary Garlic Parmesan Butter

To make this butter, simply add the garlic salt, rosemary, and parmesan to the remaining melted butter.

(Remember how you *lightly* brushed the tops of the rolls with butter before they were put in the oven?) Yes, use THAT remaining butter for the herb butter mixture.

Overhead photo of golden brown dinner rolls.


When making the rolls, if the yeast hasn’t bubbled after 10 minutes, begin again.

There could be multiple reasons for the yeast not successfully activating:

  1. The water is too hot so it “killed” the yeast, so to speak. Next time, use water that’s not too hot. Around 105°F – 110°F is a great temperature to shoot for.
  2. The yeast is expired, and old. To fix this problem, use fresh yeast. Pro tip: store yeast in the fridge.
  3. Can you use instant yeast? Yes. Instant yeast and active dry yeast can be used interchangeably.

Rosemary Garlic and parmesan butter covered dinner rolls.

I hope you love these rolls! They’ve become a favorite to serve alongside our Sunday dinners.


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5 from 1 vote

Rosemary Garlic and Parmesan Dinner Rolls

Fluffy dinner rolls covered in a rosemary garlic and parmesan butter sauce.
Prep Time: 10 minutes
Cook Time: 20 minutes
Rise Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 12 rolls


  • 1 1/2 cups warm water
  • 1 tablespoon active dry yeast
  • 1 tablespoon vegetable oil - or canola oil
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 3 1/2 cups all purpose flour

Rosemary Garlic Parmesan Butter

  • 5 tablespoon unsalted butter - melted
  • pinch garlic salt
  • 1 teaspoon dried rosemary
  • 1 1/2 tablespoons parmesan - from the can


  • In a large bowl or bowl of your stand mixer fitted with the dough hook, add the warm water, yeast and sugar. Gently mix until combined.
  • Let mixture sit for 10 minutes; yeast should be foamy signifying the yeast is activated.
  • Add the oil, flour, and salt. Mix for 5-8 minutes. Dough should pull away from the sides of the bowl. If it’s too wet, add a tablespoon of flour at a time until dough reaches a soft but tacky consistency. 
  • Lightly oil a large bowl. Place dough in the bowl and flip over one time so that the oil is now covering the top of the dough ball. Place dough in bowl and cover with plastic wrap. Place in warm draft free area and let rise for 1 hour or until doubled in size.
  • Uncover. Punch the dough down, and then shape the dough into balls.
  • Place dough balls on a lightly greased (with cooking spray) 13x9 inch sheet. Balls should be distanced about 1/2-1 inch away from each other.
  • Cover and let rise for 30 minutes. 
  • Preheat oven to 375. Uncover rolls and *lightly* brush with plain melted butter. Bake for 20-25 mins  Or until golden brown on top and cooked throughout.
  • Remove from oven and using a pastry brush, brush the rolls with the Parmesan rosemary butter.

Rosemary Garlic Parmesan Butter

  • Add the garlic salt, rosemary, and parmesan to the remaining melted butter. Mix until combined.


Calories: 196kcal (10%)Carbohydrates: 30g (10%)Protein: 4g (8%)Fat: 6g (9%)Saturated Fat: 4g (20%)Cholesterol: 13mg (4%)Sodium: 110mg (5%)Potassium: 42mg (1%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 151IU (3%)Calcium: 15mg (2%)Iron: 2mg (11%)
Course: Side Dish
Cuisine: American
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