Rosemary Dinner Rolls
Soft, fluffy dinner rolls with earthy herbs.
Ingredients
- 3 cups white wheat or bread flour, or a mix
- 1 t salt
- 2 t dried rosemary, ground slightly or 3-4 teaspoons fresh rosemary, chopped fine
- ¼ t dried coriander
- 1 ½ t yeast, instant or active
- 1 cup lukewarm milk
- 3 T unsalted butter, melted
- 1 T honey
- 1 egg
- 2 T unsalted butter, melted
- 2 T flaky salt or fresh rosemary leaves, for topping (optional)
Instructions
- Put the flour, salt, coriander, and yeast in a medium bowl and whisk together. Grind your rosemary in a mortar and pestle until slightly broken up. You can also put it in a ziplock bag and roll over it with a rolling pin. Add the broken up rosemary to your dry ingredients.
- Put the milk, honey, egg, and melted butter in your mixing bowl and mix to combine.
- Add the dry ingredients to the wet ones slowly, mixing as you combine them. Then knead with the dough hook of your mixer or by hand for 5-7 minutes, until the dough is smooth and elastic. If the dough is very sticky or is sticking to the sides of your bowl, continue to add flour 1T at a time until it is tacky but not sticky.
- Grease the bowl lightly, and roll the dough ball around to coat it. Then cover the bowl and set it aside to rise for about 1 hour, or until doubled. Grease or line a 9x12 pan with parchment paper.
- After risen, cut the dough into 12 equal pieces. Shape into rolls or whatever shape you wish, and set into the pan, equally spaced. Cover and set aside the rolls for a second rise, about 30 minutes. Preheat the oven to 350℉.
- After the rolls have risen, brush them with the additional melted butter and bake for 30-35 minutes, until golden brown. Allow them to cool in the pan for 10 minutes before turning them out.