Rosemary Dinner Roll Recipe with Brie Cheese

Rosemary Dinner Roll Recipe with Brie Cheese

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!

Rosemary Dinner Roll Recipe with Brie Cheese

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!

Rosemary Dinner Roll Recipe with Brie Cheese

We created this tender and scrumptious dinner roll recipe for Betty Crocker, but couldn’t wait to share with you!

Rosemary Dinner Roll Recipe with Brie Cheese

  • PREP
  • COOK

This tender, slightly sweet dinner roll recipe with rosemary and brie is easy to make. An hour is required for rising, but nothing else. No kneading is required! If you would like to eliminate the brie and/or rosemary, feel free.

Makes 18 rolls

You Will Need

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 degrees 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.

Adam and Joanne's Tips

  • Substitute goat cheese or other type of cheese for the brie cheese.
  • Add a little sweetness with about 1/2 a cup of dried cranberries. Add at the same time as the rosemary.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR: Adam and Joanne Gallagher

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22 comments… Leave a Comment
  • Esther April 4, 2014, 4:50 pm

    Do you think the texture may change if I reduce sugar?

    • Adam April 10, 2014, 2:55 pm

      It may, but the recipe is pretty flexible. You should give it a try.

  • kathy nelson September 22, 2013, 11:01 am

    Was looking for recipe ideas and your website popped up. I haven’t made anything yet but you are combining some interesting things – and not too complicated. I’ll be looking here again!

  • Carol November 28, 2012, 10:55 am

    Loved your rolls. Avid bread maker, they will be a standard!

  • Abbey November 20, 2012, 11:29 am

    Any recommendations if one wants to make these a day or two before Thanksgiving in regard to the best way to keep these little guys fresh? 🙂 I work retail and work up to 10pm the day before Thanksgiving! 😛 Limited amount of time right around “day of” :).

    • Joanne November 20, 2012, 12:02 pm

      Hi there, Sure! After baking, cool the rolls completely then cover them tightly with plastic wrap, foil or place into an airtight container. If you slide that into the fridge then they should stay fresh 2-3 days. Once you’re ready to serve, heat your oven to 350F and warm them up.

  • Averie @ Averie Cooks November 14, 2012, 12:09 am

    I just made dinner rolls and I am in love with the recipe – until I see yours and they have brie and rosemary! Oh wow, that is an amazing combo!

  • Rachael {SimplyFreshCooking} November 8, 2012, 2:26 pm

    Oh my, you can see that little pat of butter in the photos… just looking all nice and “buttery”. And you’re obviously killing me with the brie. So yummy!!! My hubby and I rarely ever bake either, and now your making me want to get in the kitchen with him this weekend. Bread, for whatever reason, is something we always do together. 🙂

    • Joanne November 9, 2012, 10:49 am

      We love that! Now, we’ll be thinking of you both making bread this weekend. So cool!

  • ATasteOfMadness November 8, 2012, 10:18 am

    Haha, it’s so true. I always mean to make my own bread, but it just never ends up happening.
    This looks fantastic by the way, I definitely want to make these sometime!

    • Joanne November 9, 2012, 10:50 am

      I know! Wish we did it more often!

  • Abby@ The Frosted Vegan November 8, 2012, 9:21 am

    Anything that is bread stuffed with cheese is a winner in my book!

    • Joanne November 9, 2012, 10:51 am

      We agree!

  • Nancy Long November 8, 2012, 7:17 am

    definitely want to try these – did you use regular yeast or rapid-rise? Thanks

    I made our old family recipe for Parkerhouse Rolls yesterday for company – went with slow roasted brisket, roasted garlic mashed potatoes and sauteed broccoli

    • Joanne November 9, 2012, 10:51 am

      We used Red Star Active Dry yeast.

      • Nancy Long November 12, 2012, 7:33 pm


  • Dara November 8, 2012, 7:10 am

    One of my favourite bread recipes is a rosemary beer bread that is so simple, but so impressive. Homemade bread is actually not as hard as it seems and you’re reminding me I should do it more often! These look great!

    • Joanne November 9, 2012, 10:52 am

      Rosemary beer bread sounds wonderful!

  • Gina November 7, 2012, 11:20 pm

    Nooo, don’t leave out the brie! I bake bread when I have the time, but I’m always on the look out for easier recipes too. These sound perfect.

    • Joanne November 9, 2012, 10:52 am

      Thanks and don’t worry, we’ll always add more brie!

  • Jess November 7, 2012, 8:48 pm

    Oh, I will have to try these! You and I were certainly thinking the same way this week! Love the simplicity and the flavors!

    • Joanne November 9, 2012, 10:53 am

      I know! Great minds think a like, right 😉


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