Rosemary Dinner Rolls (Printable Version)
# What You'll Need:
01 -
1/2 teaspoon kosher salt.
02 -
1 teaspoon fresh parsley, finely chopped.
03 -
1 teaspoon minced fresh garlic.
04 -
2 tablespoons butter, unsalted.
05 -
1 large egg, at room temp.
06 -
1½ cups whole milk (366g), heated.
07 -
1 teaspoon kosher salt.
08 -
2 teaspoons finely minced rosemary.
09 -
1/4 cup white sugar (50g).
10 -
2 packets fast-acting yeast (4½ tsp).
11 -
4 cups of plain flour (500g), split.
# Preparation Steps:
01 -
Stir together sugar, yeast, 3 cups of flour, rosemary, and salt.
02 -
Pour in the warm milk and stir in the egg. Mix and knead for 2 minutes. Slowly add the rest of the flour while kneading until dough separates cleanly from the mixing bowl.
03 -
Move dough to a greased bowl, cover it, and let it sit for 45 minutes to double in size.
04 -
Press air out of the dough. Split it into 12 portions, shape them into balls, and arrange them in a greased 9x13 pan. Let them rise another 30 minutes.
05 -
Preheat your oven to 375°F. Bake rolls for 18-22 minutes until they are golden brown.
06 -
Whip up garlic butter and brush it over the warm rolls once baked.
# Additional Tips:
01 -
Milk should be around 110-115°F when warmed.
02 -
You can prepare this ahead of time.
03 -
Great for freezing.
04 -
Fresh herbs really make this pop.
05 -
Excellent choice for festive gatherings.
06 -
Kneading can be done by hand or with a mixer.