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.