Soft Festive Holiday Rolls

These Festive Holiday Dinner Rolls are the perfect addition to your holiday table when you want something soft, fluffy, and a little special. Made with fresh rosemary and honey, these brioche-like rolls use a clever baking technique called the tangzhong method to keep them tender and moist longer. Topped with bright decorations like dill, parsley, and pink peppercorns brushed with honey butter, they bring a festive sparkle that’s sure to impress everyone.

I first baked these rolls last Christmas after spotting a stunning version on Instagram. Since then, they have become a centerpiece at every holiday gathering with friends and family asking for the recipe.

Ingredients

• Bread flour: high protein flour creates chewy crumb and better rise if unavailable, all-purpose flour works but with less structure
• Milk: enriches dough, caramelizes crust, and gives softness and subtle sweetness choose whole milk for best results
• Instant or active dry yeast: instant is my favorite for convenience if using active dry, bloom first in warm milk and honey
• Honey: adds natural sweetness and helps activate yeast good quality raw honey boosts flavor
• Unsalted butter, softened: controls salt content and enriches dough for tenderness
• Egg: adds richness and helps create soft crust
• Kosher salt: enhances flavor reduce if using salted butter
• Fresh rosemary, chopped: gives an earthy fragrant note fresh is best but dried can be used in smaller quantity
• Fresh dill and flat-leaf parsley: add subtle herbal notes and bright color for decoration
• Pink peppercorns: milder and more floral than black peppercorns perfect festive touch
• Flaky sea salt: finishing touch for texture and flavor on top

Step-by-Step Instructions

Sauté the Aromatics:

Not applicable here as dough flavor mainly comes from fresh herbs mixed in and in toppings

Create Tangzhong Paste:

Combine a small portion of bread flour with milk in a small saucepan, stirring constantly to a lump-free mixture. Cook over medium-low heat until thickened into a paste. This gelatinizes the starches, helping the flour absorb more moisture for softer bread. Let cool to room temperature.

Bloom the Yeast:

If using active dry yeast, stir it into warm milk mixed with honey and let it sit for 5 to 10 minutes until bubbly and foamy to activate. Skip this step if using instant yeast.

Mix the Dough:

In a mixing bowl, combine the remaining flour, cooled tangzhong paste, yeast mixture (or instant yeast), egg, salt, and chopped rosemary. Mix until no dry flour remains.

Add Butter and Knead:

Add the softened unsalted butter to the dough mixture. Knead by hand or with a stand mixer for 10 to 15 minutes until the dough is elastic and passes the windowpane test, meaning it can stretch thin without breaking.

First Rise:

Cover the dough and let it rise in a warm place until it doubles in volume. Visual cues are better than timer depending on your kitchen temperature.

Shape the Rolls:

Divide the risen dough into 12 equal balls, about 52 to 56 grams each. Place them evenly spaced in a lined 7 by 11 inch pan or similar.

Prepare the Honey Butter:

Mix melted butter with honey to make a sweet glaze that will help the decorations stick.

Brush and Decorate:

Lightly brush each dough ball with honey butter. Arrange fresh dill, flat-leaf parsley, pink peppercorns, and a pinch of flaky sea salt on top to create a festive look.

Final Proof and Bake:

Cover the rolls and let them proof until they increase in volume noticeably but not fully doubled. Do a dough poke test to check readiness. Bake in a preheated oven until golden brown. Cool slightly and serve warm.

Save

Rosemary is my favorite ingredient here. Its fragrant, piney aroma fills the kitchen and perfectly complements the sweet honey notes. One year I made these for a holiday party and someone said the smell alone made them feel like Christmas had arrived.

Storage Tips

Store leftover rolls in an airtight container at room temperature for up to two days to maintain softness. You can freeze wrapped tightly in foil and sealed in a freezer bag for up to one month. Thaw at room temperature before warming them gently in a 300 degree Fahrenheit oven for about 10 minutes to refresh the crust and crumb.

Ingredient Substitutions

If you do not have bread flour, all-purpose flour is an acceptable substitute though the texture will be slightly less chewy. Dried rosemary can replace fresh but use less to avoid overpowering. Granulated sugar can substitute for honey but sweetness and depth of flavor will differ. Use salted butter if unsalted is not on hand but decrease added salt accordingly.

Serving Suggestions

These rolls are fantastic next to turkey or roasted meats to soak up gravy. Try serving them alongside a holiday cheese board or use as a base for mini sandwiches with festive fillings. Leftovers can be made into bread pudding or sliced and toasted for breakfast.

Cultural Context

Dinner rolls are a traditional staple for many holiday meals in Western cultures, symbolizing warmth and togetherness. Making them festive with herbs and colorful toppings adds flair and celebrates the special occasion with a personalized touch. The tangzhong method originates from Japan and has become popular worldwide for enriching bread texture.

Pro Tips

Let your dough rise and proof in a warm, draft-free environment and always trust visual expansions over set times Use a kitchen scale for precise measurement; it makes such a difference for consistent results and dough handling Do not skip the tangzhong paste step unless in a rush; it elevates the roll texture and shelf life noticeably

Common Recipe Questions

→ What does the tangzhong method do for these rolls?

It involves cooking a portion of flour and liquid into a paste before adding it to the dough. This technique gelatinizes starches, allowing the dough to absorb more moisture, creating softer, fluffier rolls that stay fresh longer.

→ Can I use active dry yeast instead of instant yeast?

Yes, just bloom active dry yeast in warm milk and honey until bubbly before mixing into the dough to ensure proper activation.

→ Do the dill and pink peppercorn decorations affect the flavor much?

The herbs and pink peppercorns add a subtle, fresh aroma and mild spice. However, the rosemary and honey in the rolls carry the primary flavor; the decorations mainly add a festive look.

→ How should I test if the dough is ready to bake?

After proofing, gently poke the dough about half an inch deep. If the indent springs back slowly and partially fills in, the dough is ready for baking.

→ What’s the best way to store leftover rolls?

Store at room temperature in an airtight container for up to two days. For longer storage, freeze wrapped in foil and sealed in bags for up to one month, reheating gently in the oven before serving.