1 cup whole milk
1 large egg
3½ cups flour
1 packet instant yeast
1¼ teaspoons salt
8 tablespoons butter, melted
8 tablespoons rosemary leaves
Coarse, flaky sea salt, for garnish
1 large egg
3½ cups flour
1 packet instant yeast
1¼ teaspoons salt
8 tablespoons butter, melted
8 tablespoons rosemary leaves
Coarse, flaky sea salt, for garnish
- In a medium bowl, whisk the milk and egg until well-combined. Lightly oil a large bowl and set aside.
- In a mixer, with the paddle attachment, mix the flour, yeast, sugar, salt, and 3 tablespoons of the melted butter until combined. Add the milk mixture, beating to combine.
- Remove the paddle attachment and attach the dough hook. Knead the dough until it is smooth, 6 to 8 minutes.
- With floured hands, transfer the dough to the oiled bowl. Rub the top of the dough with more of the oil and lightly cover with plastic wrap. Let rise in a warm spot for 1½ hours.
- Brush a 9 x 13” baking pan with 1 tablespoon melted butter. On a floured surface, divide the dough into 4 equal parts. Working with one part of the dough at a time and a floured rolling pin, roll the dough into a 12 x 14” rectangle.
- Cut each sheet of dough into 4 equal parts. Make golf-size balls and arrange in the prepared pan. Lightly cover the pan with plastic wrap and let rise in a warm spot for 45 minutes.
- Brush rolls with 2 tablespoons of melted butter. Sprinkle rosemary over top of rolls, along with sea salt. Bake at 350°F until a deep golden brown, 20 to 25 minutes. Drizzle 2 tablespoons of melted butter over the oven-hot rolls. Serve warm. (To reheat, toast the rolls at 325°F for 5 minutes.)
- Yield: 16 rolls
For more great recipes, check out this weeks issue of Whisk by Ami
