Rosemary Parmesan Rolls | Dash of Savory | Cook with Passion

Rosemary Parmesan Rolls

Rosemary Parmesan Rolls

Rosemary Parmesan Rolls for Easter dinner was a necessity. It’s been cold, windy, dreary, and wet here today so it just felt like a good day to bake up some buns. These fluffy, buttery, deliciously cheesy rolls are just what the doctor ordered for our Easter.

Super easy yeast rolls that are to your table in less than 1 hour. I use rapid rise yeast so I let that do most of the work. It cuts your rising time in half so I highly suggest using that when making this recipe.

You can use fresh or dried rosemary in this recipe. But fresh is best. 4 fresh sprigs of stripped leaves or 1 tablespoon of dried. I like putting my mini food processor to work when chopping up rosemary. This is a prep hack that I love when chopping up herbs, throw it all in your processor and let it work.

Brushing these rolls with extra butter when fresh out of the oven is more than acceptable. Also topping with a extra helping of grated parmesan. They’re so good, they might not make it to your dinner table.

Brush extra butter on those babes, no judgement.

Rosemary Parmesan Rolls

1 April, 2018
: Makes 12 Rolls
: 25 min
: 10 min
: 45 min
: Easy


  • 1 package {1/4 ounce} Rapid-Rise Yeast
  • 2 tablespoons Honey
  • 3/4 cup Warm Water
  • 1/2 teaspoon Kosher Salt
  • 2 tablespoons Butter, melted
  • 2 cups All-Purpose Flour, plus extra for dusting
  • 1/2 cup Grated Parmesan, plus extra for garnish
  • 4 sprigs Fresh Rosemary, stripped and finely chopped
  • 2 tablespoons Butter, melted for brushing
  • Step 1 Preheat oven to 375 degrees F.
  • Step 2 In your stand mixer fitted with the dough hook attachment combine yeast, warm water and honey. Allow to bloom, about 5 minutes. Add kosher salt, melted butter and slowly begin adding the flour while mixing. Alternate between adding flour, parmesan cheese and chopped rosemary. Beat on medium speed for 3 minutes until dough comes together and is smooth and elastic.
  • Step 3 Turn onto a lightly floured surface and knead dough, about 5 minutes. Cover with a kitchen towel and let rest for 10 minutes. Divide dough into 12 equal pieces. Shape each into a ball. Space as evenly as possible in a greased baking dish or pan. Cover and let rise in a warm place until doubled, about 15 minutes. Bake rolls in preheated oven for 20 minutes or until lightly browned.
  • Step 4 Brush 2 tablespoons of melted butter over warm rolls and garnish with extra grated parmesan. Allow to cool slightly before serving. Enjoy!

Rosemary Parmesan Rolls

Savor and Enjoy!

2 thoughts on “Rosemary Parmesan Rolls”

  • I am anxious to make these! Thanks for the recipe. However in Brazil I couldn’t find the rapid rise yeast. Can I use the regular? What would change? Thanks!!!

    • Hi Ana, Regular yeast is fine, I just use rapid rise yeast because it takes half as long to rise! The only thing that will change is the rise time, allow for about a hour. Cheers!

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