Spice Up Your Go-To Rolls for Thanksgiving With These Rosemary Dinner Rolls!
November 1, 2016
2 1/4 tsp active dry yeast
1/2 cup warm water, 110 degrees
3 Tbsp sugar, divided 3/4 cup milk, warmed to about 80 degrees
1 large egg
3 Tbsp unsalted butter, softened
3 1/2 Tbsp chopped fresh rosemary
1 1/2 tsp salt
1 Tbsp whisked egg, for brushing rolls
3 1/2 cups all-purpose flour, then more as needed
Good quality extra-virgin olive oil "
Freshly ground black pepper
- In the bowl of an electric stand mixer, whisk together yeast with water and 1/2 tsp of the granulated sugar.
- Rest 5 minutes.
- Set mixer with paddle attachment and mix in remaining sugar (2 Tbsp + 2 1/2 tsp) milk, egg, butter, rosemary and salt on low speed (the butter won't blend until the flour is mixed it).
- Add 2 cups of flour and mix on low speed until combined, then switch to a hook attachment, set mixer on low speed and slowly add in remaining 1 1/2 cups flour.
- Allow mixture to knead on medium-low speed until smooth and elastic, adding more flour as needed (you shouldn't need more than an additional 1/4 – 1/2 cup, dough should be slightly sticky. If too much flour is added rolls will be dense and heavy).
- Cover bowl with plastic wrap and rest 15 minutes.
- Meanwhile, butter a 13 by 9-inch baking dish.
- Punch dough down and divide into 12 equal portions, shape each into a ball.
- Cover with plastic wrap and allow to rise in a warm place about 45 – 60 minutes until nearly doubled.
- Preheat oven to 350 during last 10 minutes of dough rising.
- Gently brush tops of rolls evenly with 1 Tbsp whisked egg.
- Bake in preheated oven until tops are golden brown, about 23 – 26 minutes.
- Serve warm; reheat before serving as necessary.