Rosemary Dinner Rolls
- Cook Time
- 16 Rolls
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- 1/4 teaspoon active dry yeast
- 2/3 cup lukewarm water
- 1-1/4 cup Bread Flour (we recommend Stone-Buhr)
- 1 teaspoon active dry yeast
- 3/4 cup lukewarm water
- 2-1/2 tablespoon extra virgin olive oil
- 3 tablespoons Whole Wheat Flour (we recommend Stone-Buhr)
- 1-1/4 teaspoon salt
- 3 tablespoons fresh rosemary chopped
- 2-2/3 cup Bread Flour plus extra for kneading and shaping (we recommend Stone-Buhr)
- 2 tablespoons Fresh Rosemary Chopped
- Extra virgin olive oil
- Coarse salt
- Make the sponge:
- Dissolve the yeast in the water in a medium-sized bowl before adding the flour and mixing well.
- Cover the bowl with plastic wrap and allow to sit overnight at room temperature.
- Make the dough:
- The next day, dissolve the dough yeast in the water in a larger bowl.
- Add the sponge from the previous day and stir well with a wooden spoon.
- Add the olive oil, whole wheat flour, salt, rosemary and about two-thirds of the bread flour, stirring and gradually adding more of the remaining bread flour until it becomes too difficult to mix with a spoon.
- Scrape the dough out of the bowl and onto a floured surface.
- Knead the dough until it is smooth and soft without being sticky, adding more flour as needed. It should take 8 to 10 minutes.
- Place the dough in a lightly oiled bowl, cover with plastic wrap and allow to sit at room temperature until it doubles in size, about 1-1/2 hours.
- Return the dough to a lightly floured surface and divide it into sixteen 2-ounce pieces. Line the pieces up next to one another and cover with a clean dishtowel.
- Let the dough rest for 10 minutes.
- Roll each portion of dough into a ball or a 10-inch rope.
- Make loose knots out of the ropes. Place the rolls, whether balls or knots, 2 inches apart on baking sheets that have been lined with parchment paper or oiled lightly and sprinkled with semolina or cornmeal.
- Brush the rolls with olive oil and sprinkle rosemary and salt on top, gently pressing so that it sticks.
- Cover rolls with plastic wrap and allow to sit at room temperature until they’ve doubled, about 45 minutes to 1 hour.
- Preheat oven to 425°F 20 minutes before the rolls are ready to bake.
- Using a spray bottle/mister, spray the oven with water to create steam. (Alternatively, place a shallow baking tin filled with water on the bottom of the oven.)
- Bake the rolls 12 to 15 minutes, or until they are deep golden brown.
Home Baking Association
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