Festive Holiday Dinner Rolls (Print-Friendly Version)
Soft, fluffy rolls with rosemary, honey, and festive herbs add warmth and charm to your holiday table.
# What You'll Need:
→ Tangzhong Paste
01 -
25 g bread flour
02 -
125 ml whole milk
→ Dough
03 -
375 g bread flour
04 -
100 ml whole milk, warmed
05 -
10 g instant dry yeast or 7 g active dry yeast
06 -
30 g honey
07 -
1 large egg
08 -
5 g kosher salt
09 -
45 g unsalted butter, softened
10 -
10 g fresh rosemary, finely chopped
→ Honey Butter for Decoration
11 -
30 g unsalted butter, melted
12 -
15 g honey
→ Decoration
13 -
Fresh dill sprigs
14 -
Flat-leaf parsley leaves
15 -
Pink peppercorns
16 -
Flaky sea salt
# How to Make It:
01 -
Combine 25 g bread flour and 125 ml milk in a small saucepan, stirring until lump-free. Cook over medium-low heat, stirring constantly, until the mixture thickens into a smooth paste. Remove from heat and let cool to room temperature.
02 -
If using active dry yeast, dissolve it in warmed milk with honey until foamy, about 5-10 minutes. If using instant yeast, this step can be omitted.
03 -
In a large bowl, combine the bread flour, cooled tangzhong paste, yeast mixture (or instant yeast directly), egg, rosemary, and salt. Mix until all flour is absorbed.
04 -
Add softened butter to the dough and knead for 10-15 minutes until smooth and elastic, passing the windowpane test.
05 -
Cover the dough and allow it to rise in a warm place until doubled in size, approximately 1-2 hours depending on ambient temperature.
06 -
Divide the dough into 12 equal portions, each weighing about 52-56 g. Shape each portion into a smooth ball.
07 -
Arrange the dough balls in a lined 18x28 cm (7x11 inch) pan. Cover and proof until the rolls increase noticeably in volume, about 1 hour. Perform the poke test to confirm readiness.
08 -
Combine melted butter and honey in a small bowl, mixing well to emulsify.
09 -
Brush each roll generously with honey butter. Sprinkle fresh dill, flat-leaf parsley, pink peppercorns, and flaky sea salt evenly over the top.
10 -
Preheat oven to 180ºC (350ºF). Bake the rolls for 20-25 minutes until golden brown. Remove from oven and cool slightly before serving warm.
# Additional Tips:
01 -
Using the tangzhong method improves moisture retention, resulting in softer, fluffier rolls with extended freshness.
02 -
For best results, measure flour with a kitchen scale and use visual cues such as dough doubling in size and the poke test to evaluate proofing.
03 -
Store leftover rolls in an airtight container at room temperature for up to two days or freeze wrapped tightly for up to one month.