Saturday, December 31, 2005

Rosemary Yeast Rolls with Sea Salt

For the Rolls:
1 cup water, warm (not hot)
3 teaspoons regular active dry yeast
2 tablespoons butter
1 egg
3-1/4 cups bread flour
1/4 cup sugar
1 teaspoon salt

For the Topping

1 and 1/2 tablespoons butter, melted
sea salt, for sprinkling
fresh or dried rosemary
Have the 3 bowls you will need out before you start. Bring the butter and egg up to room temperature.
Sprinkle the yeast into the warm water and let rest in a mixing bowl for three minutes. Add butter and mix with a mixer on low until the butter is broken up (the mixture will look curdled). Add the egg and beat on low until incorporated. In a separate medium bowl, whisk together the bread flour, sugar and salt. Add to the water/butter mixture and beat on low until the dough just comes together. The dough will be very sticky, but should clean the bowl. Form into a ball with your hands, transfer the dough to a large buttered bowl, wrap tightly with plastic wrap, and put in a warm place to rise until doubled in size, about one-two hours. Once the dough has risen, break off fifteen even ball shaped pieces of dough and place in greased muffin tins and let rise until doubled (about 30 minutes). Once risen, brush the tops of the rolls with the melted butter, sprinkle with rosemary and sea salt as desired.

Bake in a 375 degrees oven for 10-20 minutes, or until the tops are golden brown. (For my oven 18 minutes is perfect).

1 comment:

  1. Made these for dinner tonight...I usually limit my baking to deserts, and biscuits, because yeast scares me. They came out amazing...thank you for sharing your recipes!


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