One thing Joanne and I rarely do is make our own bread. It isn’t that we don’t want to, it’s just that we are usually so scatterbrained throughout the day that before we know it, it’s past 8pm and we just don’t have the time. With that said, when we do stop and think to make our very own bread, we’re always struck by how glad we are that we did!
These Rosemary Dinner Rolls made us wish we made bread rolls everyday. Seriously.
They’re slightly sweet, soft inside and because you know we can’t do anything “normal” they’ve got a slice of creamy brie cheese and fresh rosemary in the middle. Making these little guys take a little time — about 1 hour of rising– but after that, they are no-knead, easy dinner rolls!
How to Make Our No-Knead Dinner Roll Recipe with Rosemary and Brie
These really are easy to make. The hardest part is making sure you have enough patience to wait an hour from them to rise. Other than that, though, they’re a cinch! To make our dinner roll recipe, we heat milk, sugar and a little olive oil. Then, we add yeast and flour, stir a few times, and then cover with a towel and wait until everything doubles in size.
After that, we stir in a little more flour and rosemary. Then, we make lots of little balls of dough and nestle three of them into muffin cups. We sneak in a slice of brie cheese into the middle then bake until golden brown, puffed and delicious!
Not bad, right? So simple and can you even begin to imagine your family/friends faces when you come out with a big basket of these rolls!? Winner!
We created this tender and scrumptious dinner roll recipe for Betty Crocker, but couldn’t wait to share with you!
Did you enjoy our Rosemary Dinner Roll Recipe with Brie Cheese? If so, you might also enjoy these:
- Strawberry Yogurt Muffins from Inspired Taste
- PW Dinner Roll Recipe from The Pioneer Woman
- World’s Best Dinner Roll Recipe from Our Best Bites
- Spiced Pumpkin Scones Recipe from Inspired Taste
- 2 cups (473 ml) milk
- 1/2 cup (100 grams) sugar
- 1/2 cup (118 ml) olive oil
- 4 1/2 cups (630 grams) all-purpose flour
- 1 package active dry yeast (2 1/4 teaspoons)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons finely chopped rosemary
- 1 tablespoon salt
- 6 ounces (170 grams) brie cheese, cut into 18 slices
- Stir the milk, sugar and olive oil together in a 3-quart saucepan then, stirring occasionally, bring to a simmer over medium heat. Once at a simmer, turn off the heat and allow to cool until warm, but not too hot to touch, somewhere between 90°F and 110°F. (This takes about 10 minutes. You should be able to place the tip of your finger into the liquid and hold it there for a bit, without feeling like it’s too hot).
- Add 2 cups of the flour and the yeast. Stir until blended then cover and let rise for about 1 hour or until doubled. Stir in the remaining 2 1/2 cups of flour, the baking soda, baking powder, minced rosemary and the salt.
- Heat oven to 400°F and spray 18 muffin cups with cooking spray.
- Use your hands to roll 1-inch balls of dough (there will eventually be 54 small balls). Then place three balls into each muffin cup. Push 1 slice of brie into the middle of each filled muffin cup, tucking most of it under the tops of the dough balls.
- Bake 16 to 20 minutes or until golden brown on top. Remove from oven then use a spoon or knife to push any cheese that has overflowed onto the muffin tin back on top of the rolls. Cool about 10 minutes then transfer to a cooling rack and cool completely.