Skip to Content

Rosemary Brie No-Knead Rolls

  • Save Recipe
New Personalized Recipes Just for You - Take the Quiz Now
  • Prep 1 hr 45 min
  • Total 2 hr 10 min
  • Servings 18
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Our scrumptious, made-from-scratch no-knead rolls boast the flavors of buttery brie and fresh rosemary.
By Inspired Taste
Created Nov 2, 2012


  • 2 cups milk
  • 1/2 cup sugar
  • 1/2 cup olive oil
  • 4 1/2 cups Gold Medal™ all-purpose flour
  • 1 package regular active dry yeast
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons finely chopped fresh rosemary leaves
  • 1 tablespoon salt
  • 6 oz Brie cheese, cut into 18 slices
Make With
Gold Medal Flour


  • 1
    In 3-quart saucepan, stir milk, sugar and olive oil together. Heat to simmering over medium heat, stirring occasionally. Remove from heat; cool slightly to between 90°F and 110°F (warm).
  • 2
    Add 2 cups of the flour and the yeast. Stir until blended. Cover; let rise about 1 hour or until doubled. Stir in remaining 2 1/2 cups flour, the baking powder, baking soda, rosemary and salt.
  • 3
    Heat oven to 400°F. Spray 18 regular-size muffin cups with cooking spray.
  • 4
    Shape dough into 54 (1-inch) balls. Place 3 balls in each muffin cup. Push 1 slice of Brie into center of each filled muffin cup, tucking most of it under dough balls.
  • 5
    Bake 16 to 20 minutes or until golden brown on top. Use spoon or knife to push any cheese that has overflowed onto the muffin pan back on top of rolls. Cool 10 minutes. Remove from pan to cooling rack.

Tips from the Betty Crocker Kitchens

  • tip 1
    Substitute chèvre (goat) cheese or other type of cheese for the Brie cheese.
  • tip 2
    Add a little sweetness with about 1/2 cup dried cranberries. Add at the same time as the rosemary.


Nutrition Facts are not available for this recipe
© 2023 ®/TM General Mills All Rights Reserved