Monday, April 5, 2010

Olive Oil and Rosemary Rolls

There is something about the smell of baking bread with rosemary in it that is just comforting to the soul! Such a delicious combination and it went beautifully with the honey roasted chicken!

(from Recipe Girl)
1/4 c. extra virgin olive oil
1 T chopped, fresh rosemary
2 1/4 t (1 packet) active, dry yeast
1 c. warm water
3 1/4 c bread flour
1 3/4 t sea salt or kosher salt
extra flour for dusting
1/2 c butter, melted and slightly cooled
nonstick spray

In a small bowl, combine olive oil and rosemary and let marinate for at least 30 minutes.
Pour yeast into 1 c. of warm water, stir to dissolve the yeast and let stand for 5-10 minutes, watching for it to foam and bubble. Insert a paddle attachment into your stand mixer. Pour yeast mix into mixer bowl, add 1/2 c of flour anda the salt and mix on low speed until incorporateda. Keep adding 1/2 cups of flour until all flour is used up and mixed in. Remove the paddle attachment and replace with a dough hook. knead on low speed while slowly pouring in oil and rosemary. Increase to speed 3 and knead for about 2 minutes. Remove the dough andaa shape quickly into a ball. Dust lightly with flour anda place in a ziplock bag, pressing out all the air and sealing the bag. Let rise until doubled in size, about an hour. Punch down inside the bag anda let rise again for an additional hour. Punch the dough to deflate and let rest for 10 minutes. Lightly spray a baking sheet with cooking spray. Divide dough into 12 equal pieces and shape each piece into a ball and place on prepared baking pan. Cover with plastic wrap and let rise at room temperature for about an hour, until almost doubled. Preheat oven to 450 degrees. Remove plastic wrap anda lightly brush each roll with melted butter. Bake at 450 for 10 minutes. Reduce heat to 375 andaa bak an additional 10-15 minutes, until browneda and hollow sounding when tapped.

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