Description
Grandma’s rosemary dinner rolls deliver pure comfort from an Italian kitchen, bringing warmth and tradition to your table. Delicate herbs and golden crust promise a delightful experience you’ll savor with each tender, aromatic bite.
Ingredients
Scale
Main Ingredients:
- 3 1/2 cups (875 ml) all-purpose flour
- 1 egg
- 3 tablespoons (45 ml) melted butter
- 2 tablespoons (30 ml) fresh rosemary, finely chopped
Leavening and Liquid Ingredients:
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/4 cup (60 ml) warm water (110°F)
- 3/4 cup (180 ml) warm milk (110°F)
Seasoning and Finishing Ingredients:
- 1/4 cup (50 g) sugar
- 1 teaspoon salt
- 2 tablespoons (30 ml) butter (for brushing on top)
- Flaky sea salt (optional, for topping)
- Additional fresh rosemary (for garnish)
Instructions
- Activate the yeast by dissolving it in tepid water with a hint of sugar. Allow the mixture to rest for 5-10 minutes until it becomes frothy and bubbling.
- Create the dough base by blending flour, sugar, and salt in a spacious mixing vessel. Incorporate the activated yeast, warmed milk, liquefied butter, and whisked egg. Fold in fragrant rosemary until a rough textured mixture emerges. Knead thoroughly for 8-10 minutes, transforming the mixture into a smooth, elastic consistency.
- Transfer the dough to a lightly oiled container, drape with a clean cloth, and permit rising in a draft-free environment for 1-1.5 hours until volume doubles substantially.
- Deflate the risen dough and segment into 12-15 uniform portions. Gently roll each segment into compact spheres, positioning them strategically in a greased baking receptacle. Allow secondary proofing for 30-45 minutes until they appear puffy and expanded.
- Heat the oven to 375F (190C). Delicately paint roll surfaces with melted butter, optionally garnishing with additional rosemary and flaky sea salt. Bake for 18-22 minutes until achieving a rich golden-brown complexion.
- While still radiating warmth, brush with an extra layer of butter for enhanced tenderness. Present immediately alongside complementary dishes or preferred accompaniments.
Notes
- Activate yeast precisely with water between 100-110°F to ensure proper fermentation without killing the living organisms.
- Knead dough thoroughly to develop gluten, creating a soft and tender texture that pulls apart beautifully.
- For gluten-free adaptation, replace wheat flour with a cup-for-cup gluten-free blend and add xanthan gum for structure.
- Enhance flavor by toasting rosemary briefly before adding to release more aromatic oils and deepen the herb’s essence.
- Prep Time: 2 hours 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 157
- Sugar: 4 g
- Sodium: 131 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 15 mg