Rosemary dinner rolls
- B-well
- Jan 4, 2017
- 2 min read
These pull-apart rosemary dinner rolls are beautifully light and fluffy, served with a cream cheese style spread. Absolutely delicious.
Ingredients
2 tsp active dry yeast 1/2 cup warm water 3/4 cup warm milk 1 large egg 3 Tbsp unsalted butter, softened 4 Tbsp fresh rosemary, chopped 1 1/2 tsp salt 1 Tbsp whisked egg, for brushing rolls 3 1/2 cups all-purpose flour B-well canola olive oil
Ingredients for Spread:
1 Cup cream cheese 1 Tbsp B-well creamy gourmet mayo 2 Tbsp salted butter (mix everything together to make spread)
Method:
1. Whisk together yeast with warm water and rest for 5 minutes.
2. In a separate bowl mix the milk, egg, butter, rosemary and salt on low speed. Add 2 cups of flour and mix on low speed until combined, then switch to a hook attachment, set mixer on low speed and slowly add in remaining 1 1/2 cups flour.
3. Allow mixture to knead on medium-low speed until smooth and elastic, adding more flour as needed (you shouldn't need more than an additional 1/4 - 1/2 cup, dough should be slightly sticky. If too much flour is added rolls will be dense and heavy.
4. Cover bowl with plastic wrap and rest for 15 minutes. Meanwhile butter a medium sized baking dish. Punch dough down and divide into 12 equal portions, shape each into a ball.
5. Cover with plastic wrap and allow to rise in a warm place about 45 - 60 minutes until nearly doubled.
6. Preheat oven to 180°C during last 10 minutes of dough rising. Gently brush tops of rolls evenly with 1 Tbsp whisked egg. Bake in preheated oven until tops are golden brown, about 23 - 26 minutes. Serve warm, reheat before serving as necessary.
Slice open the dinner rolls when serving, add your cream cheese style spread and drizzle with a little bit of B-well canola olive oil.
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