Freshly baked, warm, soft, fluffy rosemary garlic dinner rolls perfect as a side for soups, stews and saucy meals.
- 3/4 cups water
- 1 tablespoon rapid rise instant yeast (fast acting)
- 3 tablespoons sugar
- 1/2 cup milk (I used 2%)
- 4 tablespoons butter, unsalted (plus extra for greasing a bowl)
- 1 egg, beaten
- 1 1/2 teaspoons salt
- 3 1/2 – 4 cups of all purpose, unbleached flour
- 2 tablespoons fresh rosemary, minced
- 3 garlic cloves, minced
- Preheat oven to 400˚F. Grease or line a 9X13 baking dish with parchment paper.
- In a small microwave safe bowl, heat water, sugar, 3 tablespoons of the butter and milk for 1 minute, until very warm to the touch (around 110˚F to 115˚F), and whisk contents. If it’s not hot enough, continue to warm in the microwave in 10-15 second increments to reach the desired temperature, whisking after each increment.
- In the bowl of a standing mixture fitted with the dough hook attachment, add the heated milk mixture and sprinkle the yeast on top. Let sit for 5-7 minutes, until the mixture is foamy.
- Add 3 1/2 cups of flour, salt, 1 tablespoon of the rosemary, garlic, and the beaten egg. Mix with the dough hook on the lowest or “stir” setting for 1-2 minutes until combined and the dough starts pulling away from the sides of the bowl. If the dough is still sticking to the sides of the bowl, add 1/4 cup of flour at a time, letting the mixer run another minute, until the dough is pulling away from the sides (no more than 4 cups of flour total should be used).
- When the dough is pulling away from the sides and is only slightly sticky to the touch, increase the speed of the dough hook to medium low and mix for 5 minutes (this is kneading your dough).
- Grease a large bowl with butter. Remove the dough from the dough hook and transfer into the prepared bowl. Cover with saran wrap and let rise for 20 minutes.
- When the dough is done rising, turn the dough out onto a well floured surface. Gently punch the dough down. Using a pizza cutter or a knife, divide the dough into 15 equally sized pieces. For each piece, fold the seam in and roll into a ball. Place each ball onto the prepared baking dish seam side down. Cover the baking dish with saran wrap and let rise another 20 minutes.
- While waiting, melt the remaining 1 tablespoon of butter and whisk in the remaining 1 tablespoon of rosemary.
- When the rolls are done rising, brush each one with the rosemary butter mixture.
- Bake for 13-15 minutes, until cooked through and the tops are golden. Remove and serve warm.