Description of this recipe: These rosemary dinner rolls are a comforting, fragrant, and utterly delicious addition to any meal. They are soft, fluffy, and subtly flavored with fresh rosemary, creating a delightful aroma that fills your kitchen. This recipe is a modern take on a classic, utilizing a food processor for effortless kneading, making it accessible for bakers of all skill levels.
Why you will love this recipe: You’ll adore these rosemary dinner rolls because they are:
- Simple to make: The food processor streamlines the kneading process, making it incredibly easy to achieve perfectly textured dough.
- Incredibly flavorful: The fresh rosemary adds a delightful herbaceous note that elevates these rolls beyond the ordinary.
- Perfectly soft and fluffy: The combination of bread flour, warm milk, and a proper rise ensures a light and airy texture.
- A crowd-pleaser: These rolls are guaranteed to be a hit at any dinner party or holiday gathering.
- Versatile: They complement a wide range of dishes, from soups and salads to roasted meats and vegetarian entrees.
- The aroma is amazing: Fresh rosemary in warm, baking bread – is there anything more inviting?
Introduction
There’s something undeniably special about homemade bread, and these Grandma’s Rosemary Dinner Rolls are no exception. This recipe has been lovingly adapted from traditional methods, incorporating the convenience of a food processor to simplify the kneading process. The result is a batch of rolls that are as delicious as they are easy to make. The fragrance of rosemary infuses every bite, creating a warm and inviting culinary experience. These rolls are more than just a side dish; they’re a comforting addition to any meal, bringing a touch of homemade goodness to your table. Imagine the smiles around the dinner table as everyone reaches for a warm, fragrant roll, the subtle rosemary notes complementing the main course perfectly. This recipe is designed for both novice and experienced bakers, providing clear instructions and helpful tips to ensure success. Whether you’re preparing a holiday feast or simply want to elevate a weeknight dinner, these rosemary dinner rolls are sure to impress. The soft, fluffy texture and the aromatic rosemary create a delightful sensory experience that will leave everyone wanting more. Preparing these rolls is a rewarding experience, and sharing them with loved ones makes it even more special.
Ingredients:
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 3 cups bread flour
- 2 tablespoons sugar
- 1 tablespoon minced fresh rosemary, divided
- 3/4 teaspoon salt
- 2/3 cup warm 2% milk (110° to 115°)
- 1 large egg, room temperature
- 1/4 to 1/3 cup canola oil
- EGG WASH:
- 1 large egg yolk
- 2 tablespoons 2% milk
Preparation:
Step 1: Activate the yeast. In a small bowl, dissolve the active dry yeast in 1/4 cup of warm water (110° to 115°F). Ensure the water is not too hot, as it can kill the yeast. Let it stand for 5-10 minutes, or until foamy. This step is crucial to ensure that your yeast is active and will help the dough rise properly. The foamy mixture indicates that the yeast is alive and ready to be used in the recipe. If the yeast doesn’t foam, it may be old or inactive, and you’ll need to use fresh yeast to avoid a failed batch of rolls. This initial step is a small but vital component for the recipe’s success.
Step 2: Combine dry ingredients. In a food processor fitted with the dough blade (or a standard blade if a dough blade is unavailable), combine the 3 cups of bread flour, 2 tablespoons of sugar, 2 teaspoons of the minced fresh rosemary, and 3/4 teaspoon of salt. Pulse the ingredients together until they are well blended. This ensures that the rosemary is evenly distributed throughout the dough, imparting its aromatic flavor in every bite. The sugar not only adds a touch of sweetness but also helps to activate the yeast and contributes to the browning of the rolls during baking.
Step 3: Add wet ingredients and knead. Add the 2/3 cup of warm 2% milk, the room temperature large egg, and the yeast mixture to the food processor. Cover and pulse 10 times, or until the ingredients are almost blended. While the food processor is running, gradually add the canola oil until the dough pulls away from the sides of the bowl and begins to form a ball. Process for 2 minutes longer to knead the dough (the dough will be very soft). The addition of oil helps to create a tender and moist crumb in the rolls. Processing the dough for 2 minutes ensures that the gluten is properly developed, resulting in a light and airy texture. This step is essential for achieving the desired softness and fluffiness in the finished rolls.
Step 4: First rise. Transfer the dough to a greased bowl, turning it once to grease the top. This prevents the dough from drying out during the rising process. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place until it has doubled in size, approximately 1 hour. The warm environment encourages the yeast to ferment and produce carbon dioxide, which causes the dough to rise. A properly risen dough is crucial for achieving a light and airy texture in the baked rolls. Be patient and allow the dough ample time to rise; this step is essential for the success of the recipe.
Step 5: Shape and second rise. Punch down the dough to release the trapped air. Turn the dough out onto a lightly floured surface. Divide the dough into 12 equal portions. Roll each portion into a 15-inch rope. Starting at one end, loosely wrap the dough around itself to form a coil. Tuck the end under and pinch to seal. Place the formed rolls 2 inches apart on greased baking sheets. Cover the baking sheets with plastic wrap or a clean kitchen towel and let the rolls rise until they have doubled in size, approximately 30 minutes. This second rise allows the dough to relax and further develop its texture, resulting in even lighter and fluffier rolls. Ensure the rolls have enough space between them on the baking sheet to prevent them from sticking together during baking.
Step 6: Egg wash and bake. Preheat oven to 350°F (175°C). In a small bowl, whisk together the egg yolk and 2 tablespoons of milk to create the egg wash. Brush the egg wash over the tops of the risen rolls. Sprinkle the remaining 1 teaspoon of rosemary over the rolls. Bake for 18-22 minutes, or until the rolls are golden brown. The egg wash contributes to the golden-brown color and adds a subtle richness to the rolls. Keep a close eye on the rolls while they are baking to prevent them from burning.
Step 7: Cool and serve. Remove the baked rolls from the oven and transfer them to wire racks to cool slightly. Serve the rolls warm and enjoy!
COOKING Rating: Easy
Serving Suggestions:
- Serve warm with butter, olive oil, or your favorite spread.
- Pair with soups, salads, or roasted meats.
- Use as sandwich rolls for a flavorful twist.
- Serve alongside a charcuterie board for a sophisticated appetizer.
- Bring to a potluck or holiday gathering for a crowd-pleasing side dish.
- Offer them as an accompaniment to pasta dishes, absorbing the delicious sauces.
Tips:
- Ensure your yeast is fresh and active for best results.
- Use a food processor to simplify the kneading process.
- Allow the dough to rise in a warm place for optimal results.
- Do not overheat your milk or water as this can kill the yeast.
- Brush with egg wash for a golden-brown crust.
- Adjust baking time as needed depending on your oven.
- For extra flavor, brush the baked rolls with melted butter infused with garlic and rosemary.
- To make ahead, shape the rolls and let them rise in the refrigerator overnight. Bake as directed the next day.
- If you don’t have fresh rosemary, you can use dried rosemary, but reduce the amount by half as dried rosemary is more potent.
- For a sweeter roll, you can add an additional tablespoon of sugar to the dough.
Prep Time: 20 minutes
Cook Time: 18-22 minutes
Total Time: Approximately 2 hours (includes rising time)
Nutritional Information: (approximate, per roll)
Calories: 220
Protein: 5g
Sodium: 200mg
Conclusion
Grandma’s Rosemary Dinner Rolls are a delightful addition to any meal, bringing a touch of homemade warmth and flavor to your table. The combination of simple ingredients and a streamlined preparation method makes this recipe accessible to bakers of all skill levels. Whether you’re preparing a special occasion feast or simply want to elevate a weeknight dinner, these rolls are sure to impress. The aromatic rosemary, the soft and fluffy texture, and the satisfying homemade taste create a culinary experience that is both comforting and memorable. Embrace the joy of baking and share these delicious rolls with your loved ones. They’ll be thankful you did!
Questions and Answers about Grandma’s Rosemary Dinner Rolls:
Q1: Can I use dried rosemary instead of fresh rosemary?
A: Yes, you can substitute dried rosemary for fresh rosemary in this recipe. However, dried rosemary is more potent than fresh rosemary, so you’ll need to reduce the amount. I recommend using about 1 teaspoon of dried rosemary in place of the 1 tablespoon of fresh rosemary called for in the recipe. Be sure to crumble the dried rosemary before adding it to the dough to release its aroma.
Q2: How can I tell if my yeast is still good?
A: To test the viability of your yeast, dissolve a teaspoon of sugar and a teaspoon of yeast in 1/4 cup of warm water (110-115°F). Let it sit for 5-10 minutes. If the mixture becomes foamy and bubbly, the yeast is active and good to use. If it doesn’t foam, the yeast is likely old or inactive and should be discarded. Using inactive yeast will prevent your dough from rising properly.
Q3: What if I don’t have a food processor? Can I still make these rolls?
A: Absolutely! While the food processor makes the kneading process easier, you can definitely make these rolls by hand. Simply combine all the ingredients in a large bowl and knead the dough on a lightly floured surface for 8-10 minutes, or until it becomes smooth and elastic. You may need to add a little more flour if the dough is too sticky, but be careful not to add too much, as this can make the rolls tough. The rest of the recipe remains the same.
Q4: How do I keep the rolls from drying out after they’re baked?
A: To prevent the rolls from drying out after baking, remove them from the oven as soon as they are golden brown. Transfer them to a wire rack to cool slightly. You can also brush the warm rolls with melted butter to add moisture and flavor. Once the rolls are completely cool, store them in an airtight container or a resealable plastic bag to maintain their freshness.
Q5: Can I freeze these rosemary dinner rolls?
A: Yes, these rolls freeze beautifully. Allow the baked rolls to cool completely. Wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. To thaw, remove the rolls from the freezer and let them thaw at room temperature for several hours, or overnight in the refrigerator. You can also reheat them in a low oven (300°F) for 5-10 minutes to restore their warmth and texture.
