Bread is my life. Just though you needed to know that little detail about me.
Buttered Rosemary Rolls
adapted from The Pioneer Woman
Makes 8 large rolls
15g fresh yeast
15g honey
320ml lukewarm water
250 baker's flour
250 semolina flour (or use another 250g strong flour if you can't get semolina flour)
15g salt
20g unsalted butter, melted
A sprig of fresh rosemary, roughly chopped
Sea salt flakes
Dissolve the yeast and honey in the water. Set aside.
Put the flours and salt into the bowl of an electric mixer fitted with a dough hook. Add the liquid mixture and mix for 10 minutes on low speed. It should be quite a wet, sticky dough.
Put the dough into a lightly oiled bowl, cover with plastic wrap and set it aside in a warm place to rise until doubled in bulk - about 1 1/2 hours.
Tip the dough onto a lightly floured surface and divide it into 8 equal portions. Roll each portion into a ball.
Put the flours and salt into the bowl of an electric mixer fitted with a dough hook. Add the liquid mixture and mix for 10 minutes on low speed. It should be quite a wet, sticky dough.
Put the dough into a lightly oiled bowl, cover with plastic wrap and set it aside in a warm place to rise until doubled in bulk - about 1 1/2 hours.
Tip the dough onto a lightly floured surface and divide it into 8 equal portions. Roll each portion into a ball.
Preheat the oven to 200 degrees C.
Spray a large round cake pan (mine is 28cm) with cooking oil spray.
Spray a large round cake pan (mine is 28cm) with cooking oil spray.
Place the balls of dough in the pan, making sure they have plenty of room to rise. Cover with a cloth and leave them to rise in a warm, draft-free place for about 1 - 1 1/2 hours, until doubled in bulk.
Gently brush the puffy balls of dough with the melted butter, being careful not to crush them.
Gently brush the puffy balls of dough with the melted butter, being careful not to crush them.
Sprinkle with the chopped rosemary and gently brush with some more butter. Sprinkle with the sea salt flakes.
Bake for 25-30 minutes, until rolls are deep golden brown on top.
Jen, these are BEAUTIFUL. I've seen these before from PW but with frozen dinner rolls... of course you'd make your own that are absolutely gorgeous!
ReplyDeleteYum yum yum! Love rosemary and can't get enough of it! My husband unfortunately can't stand it. So much so he calls it the "evil herb" . It's a travesty. More for me I guess. Your rolls look so fluffy and delicious! Beautiful Jennifer!
ReplyDeleteAww bread is my life tooo haha :P Once you started to make your own, you're stuck, it is forever :) I love rosemary and those rolls looks so good!
ReplyDeleteThanks Little Kitchie. I know making the dough rather than using frozen dinner rolls is more work, but the results are worth it.
ReplyDeleteHaha Pink Patisserie. My dad is exactly the same, he calls it "The Evil Weed". Won't touch anything that has rosemary near it. I guess there was never any danger I was ever going to be named Rosemary.
ReplyDeleteThanks Gabrielle. Yup, once you've made your own bread, you're ruined for any other kind.
ReplyDeleteHi, I came over from Carole's to see your featured rosemary rolls. She featured my turnovers and I wanted to see what you had made. These look so tempting and I love how the house smells when they come out of the oven. Your presentation is A+.
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