Garlic Rosemary Rolls (Print Version)
# Ingredients:
01 -
500g (4 cups) all-purpose flour, split into portions.
02 -
4½ tsp (2 envelopes) fast-acting yeast.
03 -
50g (1/4 cup) white sugar.
04 -
A couple of teaspoons of finely chopped fresh rosemary.
05 -
A teaspoon of kosher salt.
06 -
1½ cups (366g) heated whole milk.
07 -
An egg at room temperature.
08 -
2 tablespoons plain, unsalted butter.
09 -
One teaspoon of minced garlic.
10 -
Some freshly minced parsley, about a teaspoon.
11 -
Half a teaspoon of kosher salt.
# Instructions:
01 -
In a bowl, toss together the sugar, yeast, rosemary, salt, and 3 cups of flour.
02 -
Pour in the warmed milk and egg. Work on the mix for about 2 minutes. Slowly fold in the rest of the flour. Keep kneading until it no longer sticks to the bowl.
03 -
Grease a bowl, pop the dough inside, and cover it. Let it rest for 45 minutes until it puffs up twice its size.
04 -
Flatten the dough, split it into 12 pieces, roll them into balls, and place them in a greased 9x13 dish. Let them sit another 30 minutes.
05 -
Crank the oven up to 375°F and bake for 18-22 minutes until their tops turn golden brown.
06 -
Whip up a garlic butter spread and brush it over the warm rolls.
# Notes:
01 -
Milk should be warm, around 110-115°F.
02 -
Prepping ahead is an option.
03 -
They freeze beautifully.
04 -
It’s best to stick with fresh herbs.
05 -
Great choice for special occasions.
06 -
You can knead the dough by hand or use a mixer.