Rosemary Dinner Rolls
User Reviews
5
Rosemary Dinner Rolls
Description
The Rosemary Dinner Rolls recipe starts by activating dry yeast in warm water with sugar, then mixing with additional sugar, warm milk, an egg, softened butter, chopped fresh rosemary, and salt. Flour is added gradually as the dough is mixed and kneaded with a stand mixer fitted first with a paddle and then a hook attachment. Kneading continues until the dough is smooth and elastic, slightly sticky but manageable.
After a brief rest, the dough is divided into 12 portions and shaped into balls by pulling the sides under for a rounded shape. The rolls are brushed with egg wash for a shiny golden crust and then baked until puffed and browned. The rosemary flavor permeates the soft, airy crumb and adds a fragrant note to the finished rolls. They pair well with savory meals, and the recipe is adapted slightly from Sunset Magazine.
Proper dough hydration is important; adding too much flour leads to dense rolls. The fresh rosemary and egg wash distinguish this roll from basic dinner rolls. These rolls are suitable for family dinners or holiday meals requiring aromatic yeast breads.
Ingredients
- 2 1/4 tsp active dry yeast
- 1/2 cup water 110 degrees, warm
- 3 Tbsp sugar , divided
- 3/4 cup milk , warmed to about 80 degrees
- 1 egg large
- 3 Tbsp butter softened, unsalted
- 3 1/2 Tbsp rosemary chopped, fresh
- 1 1/2 tsp salt
- 1 Tbsp egg for brushing rolls, whisked
- 3 1/2 cups all-purpose flour , then more as needed
- extra-virgin olive oil good quality; freshly ground black pepper
- black pepper good quality; 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.
Notes
- The recipe is adapted with slight modifications from Sunset Magazine.
- Maintain slight dough stickiness to avoid dense rolls; add flour sparingly during kneading.
- Ensure water and milk temperatures are warm but not too hot to properly activate yeast.
- Use fresh rosemary for the best herbal flavor and aroma throughout the rolls.
- Brushing rolls with egg wash before baking enhances their golden color and sheen.
User Reviews
Overall Rating
5
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