Garlic Rosemary Rolls (Print Version)
# Ingredients:
01 -
500g (4 cups) plain flour, split into portions.
02 -
4½ teaspoons (2 packets) instant yeast.
03 -
50g (¼ cup) of white sugar.
04 -
Minced fresh rosemary, 2 teaspoons.
05 -
1 teaspoon coarse salt.
06 -
366g (1½ cups) warm milk.
07 -
1 room-temperature large egg.
08 -
Unsalted butter, 2 tablespoons.
09 -
1 teaspoon chopped fresh garlic.
10 -
1 teaspoon finely chopped parsley.
11 -
½ teaspoon sea salt.
# Instructions:
01 -
Toss together 3 cups of the flour with the yeast, sugar, salt, and rosemary.
02 -
Mix in the warm milk and the egg. Work the mixture for a couple of minutes. Slowly add the rest of the flour, kneading until it stops sticking to the bowl.
03 -
Grease a bowl, pop the dough in, cover it, and leave it for 45 minutes to rise and double in size.
04 -
Deflate the dough, split it into a dozen pieces, roll into balls, put in a greased 9x13 pan, and let rise another half-hour.
05 -
Set your oven to 375°F and bake for about 18-22 minutes until they turn golden on top.
06 -
Whip up some garlic butter and spread it over the hot rolls while they’re fresh out of the oven.
# Notes:
01 -
Milk should be warm, around 110-115°F.
02 -
You can prepare the dough hours ahead of time.
03 -
Rolls freeze beautifully for later enjoyment.
04 -
Fresh herbs make a big difference here.
05 -
Great option for holiday spreads!
06 -
Knead by hand or let a mixer handle it.