Rosemary-Garlic RollsDecember 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
Then you will…
- In a large mixing bowl, combine the yeast, water and 1/2 teaspoon of sugar.
- Allow to rest for 5 minutes in a warm place.
- Mix in the remaining sugar, milk, egg, butter, rosemary, garlic powder and a teaspoon of salt.
- Add flour in half cup increments until it starts to pull away from the sides of the bowl.
- 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.
- Lightly grease a large mixing bowl.
- Form dough into a ball and place into the greased mixing bowl.
- Cover with plastic wrap and place in a warm spot. Allow to rise 30 minutes.
- Butter a 9×13-inch baking dish.
- Punch the dough down and divide into 12 equal portions.
- Shape each portion into a ball.
- Place dough balls into the prepared baking dish. You should have three rows of 4 balls.
- Cover with plastic wrap and let rise in a warm place for an hour. Dough should double in size.
- Preheat oven to 350 degrees.
- Brush the top of each roll with the egg wash
- Sprinkle lightly with salt and pepper.
- Bake 20-25 minutes, or until the tops of golden brown and the rolls sound hollow when you tap the tops.
- Allow to cool for 10 minutes. Remove from baking dish and pull apart into individual rolls.
- Serve with your favorite butter or spread.