Warm dinner rolls fresh out of the oven are one of life’s great joys. And when they’re fragrant rosemary rolls? Even better. With ready-to-go pizza dough, these are a cinch to make at home, and the perfect accompaniment to many meals. Watch the video below to learn how to impress your friends with these rolls at your next dinner party.
When you roll it out, pizza dough tends to shrink back. Keep going even if it does, being sure to apply pressure consistently. Frequently rotating it will help achieve an even shape. If you have trouble, let it temper at room temperature for 5 minutes before continuing.
⅛ ounce fresh rosemary
1 tablespoon flour
8 ounces pizza dough
1 teaspoon coarse Maldon sea salt, divided
2 aluminum tins
1. Sprinkle flour onto a clean dry surface. Using a rolling pin or the heels of your hands, roll and stretch pizza dough to about ¼-inch thickness (see Recipe Tip). Rub 1 tablespoon olive oil over dough, then sprinkle over ½ of Maldon sea salt. Scatter rosemary on top.
2. Beginning with the long end closest to your body, roll dough away to create a cylinder. Using your fingertips, pinch seam to seal tightly. Slice crosswise into 4 equal pieces and place 2 rolls cut-side up into each tin, reshaping if bent. Drizzle over ½ tablespoon olive oil and sprinkle remaining Maldon sea salt on top. Place tins on a baking sheet, transfer to oven, and bake until golden, about 20 minutes.