These rolls are beyond amazing, and are definitely one of my best recipes to date. Speckled full of fresh Tuscan rosemary, baked until golden and then brushed with the best homemade garlic and rosemary butter, what’s not to like? They’re tasty, packed full of amazing summery flavour and definitely make a great addition to a meal. I’ve seen many recipes for buttery rosemary rolls out there, but most of those recipes don’t make the roll completely from scratch. For me bread is best if it’s been completely homemade in your kitchen, it looks more rustic (which is definitely always a good thing) and tastes so much better! I used the recipe for tear ‘n’ share bread to make these rolls, the addition of olive oil in the dough not only makes these truly authentically Italian, but it makes them super soft and delicious and taste very much like a focaccia. I knew I had to upload the recipe, because after I shared a photo on my instagram lots of people asked me to share the recipe and every single roll got utterly devoured by everyone in my house (which is always a good sign when you’ve baked something!). So here is my recipe, which I hope you all really enjoy trying out, I know you’re going to love them!
Ingredients- (Makes 12 rolls)
550g of strong white bread flour
1 1/4 tsp of fast action dried yeast
2 tsp of sugar
1 1/2 tsp of salt
2 tbsp of extra virgin olive oil
330ml of luke warm water
1 tbsp of freshly chopped rosemary
Garlic rosemary butter-
55g of unsalted butter, melted
4 small cloves of garlic, finely minced
1 tbsp of fresh rosemary, finely chopped
1. To prepare the dough: Combine the flour, yeast, sugar, salt, oil and water in a large mixing bowl. Mix together with a wooden spoon until you have a sticky, rough dough. Using an electric mixer or hand mixer fitted with a dough hook, knead the dough for 7 minutes or until soft. Add the rosemary and knead for another minute to incoporate fully. Remove the dough from the bowl, drizzle in a little olive oil and roll the dough around, enough to to cover it with oil. Cover with cling film and leave somewhere warm for an hour or until doubled in size.
2. Rolling the dough out: Once doubled in size, lightly floured a work surface. Divide the dough into 12 equally sized pieces- I find it easier to divide the dough into half, then half again, then into threes. Once divided in pieces, roll out into a rough, smooth dough ball with the palm of your hand. Place on a lightly oiled baking tray- space apart a little, so they have enough room to rise. Then cover with cling film and leave somewhere warm again for another hour or until doubled in size.
3. Baking the rolls: Once doubled in size, preheat your oven to 180 degrees C. Brush the rolls with a little oil, then with a good sprinkle of sea salt. Bake for 18 minutes until golden and risen. (Whilst the rolls are baking make the butter.) Combine the rosemary and garlic with the melted butter. Then after 18 minutes of cooking, take the rolls out and brush the tops with the butter.
4. Place back in the oven for another 2-3 minutes, then take out and move to a wire rack. Cool completely, then enjoy! (The rolls will stay fresh in a bread bag for up to 1-2 days- you can also freeze the rolls for up to month).
I wanted to show you how light and airy these rolls are. What I love most is the fact the butter not only coats the top but it also runs down the sides and makes the texture really crunchy and crispy! Also, it’s a good recipe to start practicing your bread making skills with, it’s actually my Mum’s bread dough for basic white rolls and loaves, but adding the rosemary makes them extra special.
These rolls are best served dipped into some Modena balsamic vinegar and olive oil. Sometimes the simple things in life are the best.
Enjoy the recipe guys!