Okay, it is time now to get the ingredients and get busy! Make the delicious Rosemary Dinner rolls TODAY!
As I do not have a mixer with me in Cambridge, I have to knead with my hands. The beautiful thing for the recipe is that it works with hands and machine! Do not be put off by kneading if you do not own a mixer. In fact, I find it therapeutic!
- 1 package of yeast
- 1 cup lukewarm water
- 2 tbsp vegetable/ olive oil
- 1 Egg
- 3 tbsp Sugar
- 3 1/4 cup Flour
- 1 tsp Salt
- 2 tsp Fresh Rosemary, chopped (1 tsp Dried Rosemary can be used instead)
- 1 tsp Sesame seeds (Optional)
- 2 tbsp melted butter
- In a mixing bowl, add lukewarm water and yeast together. Let it rest for 10 minutes. You can observe foam will form after 5 minutes.
- Add in oil, egg, sugar and rosemary leaves. Mix well.
- Add in flour 1 cup at a time and mix it with a spatula.
- When dough starts to form, use hands to knead until dough is clean the sides of the bowl and dough is smooth. Takes about 10 minutes.
- Cover the bowl with a clean and damp towel. Let the dough rest for 20 minutes.
- Add in salt and knead for 5 minutes. Transfer the dough to a greased bowl and cover it a damp towel. Let it rest for about 1 hour or until it doubled in size.
- Grease a 9 inch baking pan.
- When the dough is ready, divide the dough into 14 pieces on a lightly floured working surface.
- Roll the pieces into rounds and place them in the greased pan.
- Cover the pan with a clean and damp towel. Let the dough rest for 30 minutes. It should expand to fill to the pan.
- Preheat the oven to 350 degree Fahrenheit (180 degree Celsius).
- Brush the rolls with melted butter, sprinkle with some rosemary and sesame seeds.
- Bake for 20 to 30 minutes, golden brown.
- Remove from oven and brush with remaining butter.
- Serve warm.
Adapted from jasonandshawnda.com