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Rosemary-Garlic Rolls

December 7, 2015

These rolls are a fun complement to most dinners. They are also a decent size, which makes them good for sandwiches. We made them for Thanksgiving and enjoyed them after with leftover turkey and gravy. How will you use them?

You will need:

  • 1 packet (2 1/3 t) active dry yeast
  • 1/2 c warm water
  • 3 T sugar, divided
  • 3/4 c warm milk
  • 1 egg, lightly beaten
  • 3 T unsalted butter, melted (or olive oil)
  • 1/4 c fresh rosemary, chopped
  • 1 T garlic powder
  • 1 t salt
  • 4 c flour
  • Egg wash of 1 egg and splash of water, beaten together
  • Extra salt and pepper, to top

20151115 Rosemary Rolls 03

Then you will…

  1. In a large mixing bowl, combine the yeast, water and 1/2 teaspoon of sugar.
  2. Allow to rest for 5 minutes in a warm place.
  3. Mix in the remaining sugar, milk, egg, butter, rosemary, garlic powder and a teaspoon of salt.
  4. Add flour in half cup increments until it starts to pull away from the sides of the bowl.
  5. Turn the dough out onto a lightly floured surface. Knead in remaining dough until smooth and elastic. If the dough is still sticky, add additional flour in 2 tablespoon increments.
  6. Lightly grease a large mixing bowl.
  7. Form dough into a ball and place into the greased mixing bowl.
  8. Cover with plastic wrap and place in a warm spot. Allow to rise 30 minutes.
  9. Butter a 9×13-inch baking dish.
  10. Punch the dough down and divide into 12 equal portions.
  11. Shape each portion into a ball.
  12. Place dough balls into the prepared baking dish. You should have three rows of 4 balls.
  13. Cover with plastic wrap and let rise in a warm place for an hour. Dough should double in size.
  14. Preheat oven to 350 degrees.
  15. Brush the top of each roll with the egg wash
  16. Sprinkle lightly with salt and pepper.
  17. Bake 20-25 minutes, or until the tops of golden brown and the rolls sound hollow when you tap the tops.
  18. Allow to cool for 10 minutes. Remove from baking dish and pull apart into individual rolls.
  19. Serve with your favorite butter or spread.

 

 

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