Rich Rosemary Rolls
Ingredients
-
½ cup warm water (110-115°)
-
1 cup milk, scalded and cooled
-
4 teaspoons instant dry yeast
-
¼ cup sugar
-
2 teaspoons salt
-
1 tablespoon minced fresh rosemary
-
1 egg, room temperature
-
5 - 5 ½ cups bread flour
Steps
-
In the bowl of your stand mixer sprinkle the yeast over the warm water and allow it to soften.
-
Add the milk, sugar, salt, olive oil, rosemary, egg and 2 cups of the flour, mixing on low to combine and then on medium for 2 minutes.
-
Stop the mixer and add 2 more cups of flour, mixing on low to combine and then on medium for another 2 minutes.
-
Stop the mixer and change to the dough hook.
-
Mix on medium low while adding the remaining 1 1/2 cups of flour until the dough cleans the sides of the bowl yet still sticks to the bottom. Knead another 5 minutes on low.
-
Lift the dough from the bowl and wipe the bowl with oil.
-
Return the dough to the bowl and then turn dough over to coat with oil.
-
Cover with plastic wrap and a towel, and allow to rise until double in size (60-90 minutes).
-
Form the dough into 2 balls and place on floured cutting board or counter.
-
Roll each ball into a thick rope and cut into 12 pieces.
-
Roll each piece into a rope and tie in a knot.
-
Place on parchment lined baking sheets.
-
Cover with a towel and allow to rise until double, about 1/2 hour.
-
Bake at 375° for 12 minutes or until nicely browned.
-
Brush with melted butter while still hot.
-
Cool on wire rack.