Buttery 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.

BUTTERED ROSEMARY ROLLS

Steps:

• Place the dinner rolls in a large lightly buttered skillet, allowing some space between the rolls. Cover with a dish towel or cloth napkin and set aside in a warm place to rise for at least 2 to 3 hours.
• When risen, the rolls should be poufy and soft. Brush melted butter onto the rolls. Then sprinkle the rolls with chopped rosemary. Finally, sprinkle with sea salt.
• Bake (as instructions on the packet - usually 400 degrees F) for 15 to 20 minutes. Don't be alarmed if you pull them out of the oven and they've risen way over the surface of the pan. Within a minute or two, they'll calm right down.
• Then you can dig right in!

BUTTERED ROSEMARY ROLLS RECIPE - (4.6/5)

Steps:

• Dissolve yeast in 1/4 cup warm water. Stir in the 2 teaspoons of sugar. Let sit for about 5 minutes until mixture foams up. Heat milk in microwave (or in small saucepan on stove top) Add sugar, butter, salt to hot milk and stir until butter is melted. Cool to 105°F to 110°F. Pour milk mixture into bowl of stand mixer. Add the yeast mixture; egg and mix together. Mix in all-purpose flour, whole wheat flour, vital wheat gluten (if using), beating to form a soft dough. Knead with mixer for 5 minutes, adding extra flour, if needed. Place dough in warm oiled or buttered bowl, turning greased side up. Cover with plastic wrap and let rise in warm place* until doubled in bulk, about 60 minutes. NOTE: I preheat the oven on WARM and then immediately turn it off. My dough rises in 45 minutes. I use bread machine fast-acting yeast. Gently, press dough down and hand-knead for 5 minutes on lightly floured surface. Divide dough into 9 pieces and shape into round rolls. Place them, into a seasoned and lightly oiled cast iron skillet. Cover with a clean cloth & let rise in a warm place until doubled in bulk, about 20 minutes. (I return them to the oven, until it's time to preheat it for baking). OPTIONAL: Melt 1/2 stick of butter, and brush all over the rolls-- gently, so you don't deflate them. Sprinkle lightly with sea salt & rosemary. Bake at 375°F for 18 to 20 minutes or until tops are golden brown. Brush tops of rolls with additional melted butter, while they are hot! If you don't want to make your own rolls: 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°F for 15 to 20 minutes), until rolls are a deep golden brown on top. MY TOUCH: brush with additional melted butter and inhale the aroma in the kitchen....heavenly!

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.

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.

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.

BUTTERY ROLLS

Steps:

• In a large bowl, combine 3 cups flour, yeast and salt. In a small saucepan, heat milk, butter and sugar to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat to combine. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn dough onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in 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 into 24 portions; shape into balls. Place in a greased 13x9-in. baking pan. Cover and let rise in a warm place until almost doubled, about 1 hour. Bake at 375° until golden brown, 15-18 minutes.