Rich Rosemary Rolls
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Ingredients
- ½ cup warm water (110-115°)
- 1 cup milk, scalded and cooled
- 4 teaspoons instant dry yeast
- ¼ cup sugar
- 2 teaspoons salt
- ½ cup Olive Scene Wild Rosemary Extra Virgin Olive Oil
- 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.
