Rosemary & Sea Salt Dinner Rolls
Rosemary & Sea Salt Dinner Rolls
I found this recipe while researching gem pan recipes for my new collection of gem pans. I serve this with any of my lamb recipes. For this recipe, I used my G.F. Filley #10 11-cup gem pan.
Servings
24 Rolls
Prep time
2 hr 15 min
Ingredients
- 3 ⅓ cups flour
- 3 teaspoons rapid-rise instant yeast
- 1 ½ teaspoons salt
- 1 ½ cups milk
- 1 ½ tablespoons butter, softened
- Rosemary, chopped
- Sea salt
Preparation
In a large bowl, combine the dry ingredients (3 ½ cups flour, yeast and salt).
In a small saucepan, combine the wet ingredients (milk & butter), and warm the mixture over medium heat. In the mixing bowl, make a well with the dry ingredients and pour in the milk and butter mixture. Mix with a fork to make a rough dough, adding more flour as you go if necessary.
Using a mixer with a dough hook, knead dough until smooth. Place in an oiled bowl and cover with plastic wrap. Place the bowl in a warm place until it doubles in size--about an hour or so.
Punch air out of dough. Grease your pan or baking sheet, and set aside. Pull off pieces of dough the size of walnuts, and form into golf ball sized balls. Place on a baking sheet almost touching, about 1/4 inch apart, in 6 rows of 5 each. If using a gem pan, squish the dough balls down until they touch the sides of the cups. Cover with a kitchen towel and let rise in a warm place for 30 minutes. Meanwhile, preheat the oven to 425º.
When rolls have risen, brush them with melted butter. Sprinkle the tops with rosemary. Gently brush again with butter and lastly sprinkle with sea salt.
Bake rolls until risen and golden brown, about 12-15 minutes. Transfer to a cooling rack or serve immediately.
Source:
Adapted from NYT Cooking. © The New York Times Company.
Subscribe:
The New York Times
