These are WONDERFUL. The dough is very soft and handling can be a bit tricky but I found this to be an easy recipe. The next time I make these (and there will be a next time) I might add a bit more rosemary. Adapted from Countryliving.com.
1 tbsp. active dry yeast
3 1/2 c. all-purpose flour
1/4 c. sugar
1 tsp. salt
5 large eggs
1 stick unsalted butter
1 tbsp. fresh rosemary
1 tbsp. Freshly ground pepper
2 tbsp. Sea Salt
- In a small bowl, whisk together the yeast and 1/2 cup lukewarm (90-degree to 110-degree F) water. Let it sit until the yeast becomes active and bubbly, about 10 minutes.
- Combine the flour, sugar, and salt in the bowl of a stand mixer (or in a large bowl). Add the yeast mixture and stir well to combine. Add 4 eggs, one at a time, mixing well with each addition. Add the butter, rosemary, and pepper, and stir until just combined.
- Transfer the dough to a lightly floured surface and knead with the heels of your hands until a smooth, soft dough comes together. Place the dough in a large, lightly greased bowl and cover loosely with plastic wrap or a kitchen towel. Set it in a warm place to rise until the dough is doubled in size, about 1 hour.
- Prepare a baking pan by lining it with parchment; set aside. Divide the dough into 12 equal pieces. Roll each piece into a ball and place it on the prepared pan, spacing the rolls out equally. Loosely cover the rolls and let them rise until doubled in size, 30 to 45 minutes.
- Preheat the oven to 375 degrees F. Meanwhile, whisk the remaining egg with 1 tablespoon of water and brush the tops of the rolls with egg wash. Sprinkle the rolls with sea salt or kosher salt, and bake until they are a deep golden brown color, about 20 minutes. Cool on a wire rack.
Love the rosemary in these!
My brother, the bread snob, was very skeptical about these. But then he tried them. And toasted for breakfast the next day. And then next…
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