Ingredients
2¼ teaspoon (1 packet) rapid rise yeast
¼ cup warm (100°–110°) water
1 cup milk
4 tablespoons unsalted butter
1 tablespoon honey
1 teaspoon table salt
2 teaspoons minced fresh rosemary leaves
3 cups (approximately) all-purpose flour
2 tablespoons olive oil
1 egg
1 teaspoon milk
coarse salt
¼ cup warm (100°–110°) water
1 cup milk
4 tablespoons unsalted butter
1 tablespoon honey
1 teaspoon table salt
2 teaspoons minced fresh rosemary leaves
3 cups (approximately) all-purpose flour
2 tablespoons olive oil
1 egg
1 teaspoon milk
coarse salt
Instructions
- Mix the yeast and warm water in the bowl of a stand mixer and let it stand for 10 minutes.
- In a small sauce pan over low heat, barely melt the butter in the milk and take it off heat. (Measure the temperature of the mixture, if it is greater than 110°, cool it to no less than 100° in the refrigerator or freezer.)
- Stir honey, salt, and rosemary into the yeast mixture.
- Add 2½ cups flour and milk mixture.
- Mix using the dough hook until the ingredients are combined.
- Add approximately ¼ cup flour and mix, scraping the sides of the bowl as needed.
- Continue adding flour and mixing until the dough pulls away from the sides of the bowl.
- Knead the dough for 6 minutes on low speed. It will be soft, elastic, and slightly sticky.
- Coat the dough with olive oil, cover the bowl with foil or plastic wrap, and let rise at room temperature until doubled in volume, about 1½ hours.
- Turn the dough onto a cutting board and press flat into a rectangle.
- Cut the rectangle into 6 equal width strips and cut each strip into 6 equal sized pieces.
- Form each piece into a smooth ball by tucking the corners together.
- Place the balls on a rimmed baking sheet lined with parchment paper or silicon baking mat, 7 rows of 5 balls. The balls should be placed close together but not touching, leave about ¼-inch between balls.
- Use the dough from the 36th piece to augment the smaller rolls so they're more uniform in size.
- Beat the egg and milk together and brush the rolls with this egg wash.
- Sprinkle sea salt on the rolls (or sesame seeds or poppy seeds).
- Let the rolls rise for about 30 minutes.
- Heat oven to 375° with a rack in the center position.
- Bake the rolls until golden brown, about 20 minutes.
- Let the rolls cool, serve warm, and "Enjoy!".
Mix yeast and warm water in bowl of stand mixer and let stand for 10 minutes. |
Barely melt butter in milk. |
Add chopped rosemary, honey, and salt to yeast mixture. |
Combine yeast mixture, milk mixture, and 2½ cups flour. |
Gradually add flour and mix until dough pulls away from the sides of the bowl then knead for 6 minutes. |
Coat the dough with olive oil and let rise, covered, at room temperature until doubled in volume. |
Gently pat dough into a rectangle and cut into 36 equal-sized pieces. |
Form into 35 balls, brush with egg wash, sprinkle with coarse salt. |
Let rise for 30 minutes then bake at 375° until golden brown. |
No comments:
Post a Comment