Buttered Rosemary Rolls Food

BUTTERY ROSEMARY ROLLS

Steps:

• In medium microwave-safe bowl, whisk milk and egg until combined. Microwave on high 1 to 2 minutes or until very warm. Lightly oil large bowl; set aside.
• In stand mixer with paddle attachment, mix flour, yeast, sugar, table salt and 3 tablespoon melted butter until combined. Add milk mixture; mix to combine. Remove paddle attachment and attach dough hook; knead dough 6 to 8 minutes or until dough is smooth and comes together. With floured hands, transfer dough to oiled bowl. Rub top of dough with some of oil and lightly cover with plastic wrap. Let rise in warm spot 11/2 hours.
• Brush 13" by 9" metal baking pan with 1 tablespoon melted butter. On floured surface, divide dough into 4 equal pieces. Working with 1 piece dough at a time and floured rolling pin, roll dough into 12" by 4" rectangle. Brush top with melted butter. Fold long side over to form 12" by 2" rectangle. Cut dough into 4 equal pieces. Arrange in prepared pan in a row along long side. Repeat rolling, brushing and cutting with remaining pieces dough. Lightly cover pan with plastic wrap. Let rise in warm spot 45 minutes. Preheat oven to 375°F.
• Toss rosemary with any remaining melted butter; sprinkle over top of dough along with sea salt. Bake 20 to 25 minutes or until deep golden brown. Serve warm or, to reheat, toast rolls in 325°F oven 5 minutes.

HERBY BUTTER DINNER ROLLS

Steps:

• Melt 1/2 stick (4 tablespoons) of the butter and brush two 12-cup muffin tins with it. Put the frozen rolls in the cups of the muffin tins. Cover and allow to rise for several hours at room temperature or in the fridge overnight.
• Melt the remaining 3 1/2 sticks butter in a skillet over medium-low heat. Mix in the rosemary, thyme and lemon zest and heat until warmed through. Lightly brush the risen rolls with the butter mixture.
• Bake the rolls according to the package directions (usually 400 degrees F for 6 to 8 minutes), until the rolls are a deep golden brown on top. Dab with more of the butter mixture and serve warm.

BUTTERED ROSEMARY ROLLS

Steps:

• Spray a small iron skillet with cooking spray (or coat with olive oil). Place frozen rolls in the skillet, leaving plenty of room for rising. Cover and allow to rise for several hours.After rising, brush rolls with melted butter.Sprinkle on chopped rosemary. Brush with additional butter. Sprinkle with coarse sea salt.Bake according to roll package directions (usually 400 degrees for 15 to 20 minutes), until rolls are a deep golden brown on top.Serve skillet on the table.

GRANDMA'S ROSEMARY DINNER ROLLS

Steps:

• In a small bowl, dissolve yeast in warm water. Place the flour, sugar, 2 teaspoons rosemary and salt in a food processor; pulse until blended. Add the warm milk, egg and yeast mixture; cover and pulse 10 times or until almost blended. , While processing, gradually add oil just until dough pulls away from sides and begins to form a ball. Process 2 minutes longer to knead dough (dough will be very soft)., Transfer dough to a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down dough. Turn onto a lightly floured surface; divide and shape into 12 balls. Roll each into a 15-in. rope. Starting at 1 end, loosely wrap dough around itself to form a coil. Tuck end under; pinch to seal., Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes., For egg wash, in a small bowl, whisk egg yolk and milk; brush over rolls. Sprinkle with remaining rosemary. Bake at 350° until golden brown, 18-22 minutes. Remove from pans to wire racks; serve warm.

ROSEMARY PULL-APART DINNER ROLLS

Steps:

• Dissolve yeast in warm water in a small bowl. Set aside in a warm place until the yeast softens and begins to form a creamy foam, 10 to 15 minutes.
• Combine 1 cup milk and butter in a small saucepan over low heat. Cook until butter is melted, 3 to 4 minutes; remove pan from heat.
• Combine 2 cups flour, yeast mixture, honey, 1 teaspoon salt, rosemary, and milk mixture in the bowl of a stand mixer fitted with a dough hook; mix on low until no dry spots remain. Stir in 1/2 cup flour, 2 tablespoons at a time, mixing well after each addition. Continue adding flour until a firm dough forms that pulls away from the sides of the bowl. Knead on medium until elastic and soft but still tacky, about 6 minutes. Transfer dough to a clean bowl and coat with olive oil. Cover loosely with plastic wrap or a clean dish towel and let rise in a warm spot until doubled in size, about 1 1/2 hours.
• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
• Transfer dough to a work surface and shape into a rectangle about 1-inch thick. Cut into 36 equally-sized pieces. Form each piece into a ball, pinching the seams on the underside, creating a smooth, round top.
• Lightly beat egg with 1 teaspoon milk in a small bowl.
• Transfer dough balls to the prepared baking sheet in 3 rows of 12, placing them close together but not touching. Brush tops lightly with the egg mixture and sprinkle with sea salt. Cover and let rise in a warm place until nearly doubled, 20 to 30 minutes.
• Bake in the preheated oven until golden brown, about 20 minutes.