Lemon Rosemary Dinner Rolls

Sous Chef Kristin Hickman's Lemon Rosemary Rolls were one of The Barn's top requested recipes in 2024. Keep reading to find out how you can enjoy the beloved side dish fresh from your own oven.

Lemon Rosemary Dinner Rolls
Makes about 20 rolls

Ingredients:
4 ounces whole fat buttermilk
3 ounces water
2 ½ teaspoons active dry yeast
3 ½ ounces honey
6 Tablespoons unsalted butter, room temperature
2 whole eggs
22 ounces all-purpose flour, plus extra for shaping
1 Tablespoon kosher salt
Zest from 2 lemons
3 Tablespoons finely chopped fresh rosemary

To make:
Place the buttermilk and water into a large measuring cup and heat in the microwave until 110°F. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Add the yeast and whisk to combine. Leave for 10 minutes or until the yeast begins to bubble slightly. Add the honey, butter and eggs and whisk to combine. Switch to the dough attachment and add the flour, salt, lemon zest and rosemary. Beat on low speed for 5 minutes. Increase the speed to medium and beat for another 3 minutes. Cover the bowl and set aside in a warm place until doubled in size, about 1 hour.

Divide the dough into 2-ounce pieces and shape each piece into a round by rolling the dough, cupped in your hand, on a countertop. Place each round in a 9x13 metal baking pan. Cover and set aside in a warm place to rise until doubled in size, about 1 hour.

Heat the oven to 350°F. Place a pan of boiling water on the bottom rack of the oven.

Place the rolls on the middle rack and bake, rotating halfway through, until lightly browned on top, 20 to 22 minutes.

Wanting to mix up more fresh, Farm-inspired flavors at home? Discover the recipe for Executive Chef Trevor Iaconis' Charred Asparagus and Peas from the Dogwood!