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Rosemary Dinner Rolls

5 from 1 vote

Recipe by Flip Flop Foodies Course: Bread

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 2 1/4 tsp 2 1/4 active dry yeast

• 1/2 cup 1/2 warm water, 110°F

• 3 tbsp 3 sugar, divided

• 3/4 cup 3/4 milk, warmed to about 80°F

• 1 1 egg

• 3 tbsp 3 unsalted butter, softened

• 3 1/2 tbsp 3 1/2 chopped fresh rosemary

• 1 1/2 tsp 1 1/2 salt

• 1 tbsp 1 whisked egg, for brushing rolls

• 3 1/2 cups 3 1/2 all-purpose flour, then more as needed

• good quality extra-virgin olive oil and freshly ground black pepper

Directions

• In the bowl of an electric stand mixer whisk together yeast with water and 1/2 tsp of the granulated sugar. Rest 5 minutes. Set mixer with paddle attachment and mix in remaining sugar (2 Tbsp + 2 1/2 tsp) milk, egg, butter, rosemary and salt on low speed (the butter won’t blend until the flour is mixed it).
• Add 2 cups of flour and mix on low speed until combined, then switch to a hook attachment, set mixer on low speed and slowly add in remaining 1 1/2 cups flour. Allow mixture to knead on medium-low speed until smooth and elastic, adding more flour as needed (you shouldn’t need more than an additional 1/4 – 1/2 cup, dough should be slightly sticky. If too much flour is added rolls will be dense and heavy).
• Cover bowl with plastic wrap and rest 15 minutes. Meanwhile butter a 13 by 9-inch baking dish.
• Punch dough down and divide into 12 equal portions, shape each into a ball (I like to pull the sides down and tuck under several times then make into a ball shape). Cover with plastic wrap and allow to rise in a warm place about 45 – 60 minutes until nearly doubled. Preheat oven to 350°F during last 10 minutes of dough rising.
• Gently brush tops of rolls evenly with 1 Tbsp whisked egg. Bake in preheated oven until tops are golden brown, about 23 – 26 minutes. Serve warm with olive oil mixed with black pepper. Reheat before serving as necessary.

Ingredients:

• 2 1/4 tsp active dry yeast
• 1/2 cup warm water, 110 degrees
• 3 Tbsp sugar, divided
• 3/4 cup milk, warmed to about 80 degrees
• 1 large egg
• 3 Tbsp unsalted butter , softened
• 3 1/2 Tbsp chopped fresh rosemary
• 1 1/2 tsp salt
• 1 Tbsp whisked egg, for brushing rolls
• 3 1/2 cups all-purpose flour , then more as needed
• Good quality extra-virgin olive oil and freshly ground black pepper​

Instructions:

• In the bowl of an electric stand mixer whisk together yeast with water and 1/2 tsp of the granulated sugar. Rest 5 minutes. Set mixer with paddle attachment and mix in remaining sugar (2 Tbsp + 2 1/2 tsp) milk, egg, butter, rosemary and salt on low speed (the butter won’t blend until the flour is mixed it).
• Add 2 cups of flour and mix on low speed until combined, then switch to a hook attachment, set mixer on low speed and slowly add in remaining 1 1/2 cups flour. Allow mixture to knead on medium-low speed until smooth and elastic, adding more flour as needed (you shouldn’t need more than an additional 1/4 – 1/2 cup, dough should be slightly sticky. If too much flour is added rolls will be dense and heavy).
• Cover bowl with plastic wrap and rest 15 minutes. Meanwhile butter a 13 by 9-inch baking dish.
• Punch dough down and divide into 12 equal portions, shape each into a ball (I like to pull the sides down and tuck under several times then make into a ball shape). Cover with plastic wrap and allow to rise in a warm place about 45 – 60 minutes until nearly doubled. Preheat oven to 350 during last 10 minutes of dough rising.
• Gently brush tops of rolls evenly with 1 Tbsp whisked egg. Bake in preheated oven until tops are golden brown, about 23 – 26 minutes. Serve warm with olive oil mixed with black pepper. Reheat before serving as necessary.

Inspired by Cooking Classy