Description
Delight in these sea salt rosemary rolls perfect for any dinner A simple recipe that guarantees fluffy flavorful bread every time
4 cups all-purpose flour2 ¼ teaspoons active dry yeast1 ½ cups warm water (about 110°F)2 tablespoons sugar2 teaspoons salt2 tablespoons olive oil2 tablespoons fresh rosemary (chopped)Sea salt (for sprinkling)
In a small bowl, sprinkle the yeast over the warm water along with the sugar. Let it sit for about 5-10 minutes, until it becomes frothy.In a large mixing bowl, combine the flour and salt. Make a well in the center and add the olive oil.Once your yeast mixture is ready, pour it into the well in the flour mixture. Add the chopped rosemary.Mix together using a wooden spoon or your hands to form a shaggy dough.Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.Place the kneaded dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.Once risen, punch the dough down and divide it into 12 equal pieces, shaping each piece into a ball.Place the rolls in a greased 9×13-inch baking dish or on a lined baking sheet, leaving space between them.Cover the rolls with a cloth and allow them to rise again for about 30 minutes.Preheat your oven to 375°F (190°C). Just before baking, sprinkle the tops with sea salt.Bake for 20-25 minutes until golden brown and they sound hollow when tapped on the bottom.Transfer the rolls to a wire rack and brush them with melted butter if desired. - Prep Time: 1 hour 30 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Calories: 150 calories
- Sugar: 1 gram
- Fat: 3 grams
- Saturated Fat: 3 grams
- Carbohydrates: 28 grams
- Fiber: 1 gram
- Protein: 4 grams
