The perfect crusty bread to go with so many of the soups I post here at Welcome Home. You will love the light and fluffy texture of the inside and the lightly crisp outside of these wonderful rolls. Click on the photo and look at that hint of rosemary....so good!
Rosemary Garlic and Butter Rolls
2 teaspoons instant yeast (or 2 1/4 teaspoons active dry yeast)
1/4 cup warm water
1 cup milk
2 tablespoons sugar
1 egg, lightly beaten
1 teaspoon salt
3 cups all purpose flour
1 rosemary sprig
2 cloves garlic, minced
1/2 cup butter, room temperature
Sprinkling of coarse sea salt
Whisk together 6 tablespoons of the butter with 1 cup of milk and the egg. Dissolve 2 teaspoons instant yeast in a bowl in 1/4 cup of warm water. Stir and set aside for about 3-5 minutes.
Warm the butter and milk slightly and transfer your yeast to a large mixing bowl. Add sugar and salt, then add some of the flour. Stir in the milk and mix until combined then add more flour. Continue mixing until all your dry and wet ingredients have been mixed together.
Next you want to begin kneading, using any additional flour only if the dough starts sticking to your hands. The dough will look really sticky at first, but that will resolve itself during kneading. Cover the bowl and let the dough rest for 10 minutes.
Lightly butter a baking pan. Then transfer the dough to a lightly floured surface and flatten it with your hand. Divide the dough in about 10 rolls using a sharp knife. Next use your hands to shape each piece into rolls.
Move the rolls to the baking pan but do not allow them to touch as they will continue to rise. Cover with a towel and let them rise for another 90 minutes or until they have doubled in size.
Pull the leaves off the rosemary and chop with the garlic. Add the remaining butter and mix well. Warm the butter mixture and brush all over rolls using a generous amount and then sprinkle with some course sea salt. Bake in a 350 degree oven for 20 minutes or until puffy and golden brown.
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