Hey guys! We’ve made it to another Wednesday! So, you know what that means…recipe. I actually tried to post this recipe last week. But, for whatever reason, I have continually run into issues with distortion of the photos. Nevertheless, I did the best I could. Now, over the last year I have found myself feeling really inspired with bread recipes. I find them incredibly fascinating, the fermentation process that takes place between the yeast, sugar, and the bread flour. The alcohol and oxygen that is created from the breaking down of the yeast, when interacting with sugar, giving that fluffy texture–is wildly thrilling for me. And yes, I do realize I have inundated you guy with an abundance of bread recipes. After today’s recipe, I promised to provide more variety. But for now, just enjoy these really delicious bread rolls that are perfect for sharing with friends or family–or enjoying by yourself and freezing the rest.
Rosemary Roll w/ Whipped Honey Butter
By Elise Smith
1 c whole milk
2 tsp dry active yeast
2 tbsp. warm water
3 tbsp sugar
2 3/4 c flour
1 1/2 tsp. salt
3 1/2 tbsp sugar
1/2 c (1 stick) unsalted butter-room temp
2 1/2 tbsp finely chopped Rosemary
Remove the leaves from the Rosemary stems by pulling them from the top, in the opposite direction of their growth. On a cutting board, finely chop the leaves.
In a small sauce pot, heat the milk over MEDIUM heat, until a thermometer reads 100-110. Pour the heated milk in a wet measuring cup. Whisk in the warm water, sugar (ONLY 2 TBSP) and yeast. Then, let sit for 5mins. Later, beat in the eggs.
Place the flour, sugar (remaining 1 1/2 TBSP), chopped Rosemary and salt in a stand mixer, using the dough hook attachment. Mix dry. Pour the milk mixture into the bowl, mixing on MED. With the mixer going, slowly add the room temp butter. Allow the butter to incorporate well, on MED for a minute. Then, mix on MED-HIGH for 5mins. While the dough is going, melt 1 tbsp of butter in a microwave safe cup. Using a pastry brush (fingers will suffice-if you don’t have a pastry brush) and cover in the melted butter and set aside.
The dough will be a very sticky dough. But that’s ok. On a generously floured work surface, pour the dough out and work into a ball. Put the dough into a the prepared bowl, place cling wrap atop to cover and put in a warm area for 1 1/2 hrs, and dough has doubled in size.
NOTE: Put 2-4 tbsp of butter into a microwave safe cup, to melt later. Also, butter a 9x13in pan and set aside.
Remove the proofed dough from the warm area and punch it down. Then, work it on a well floured work surface, into a ball. Cut into 4 large pieces and then 4 or 5 smaller sections, making 16 or 20 pieces total. Next, roll the dough pieces into balls with your hands and place in the prepared baking pan. Brush with the melted butter and top with extra chopped rosemary, as desired. Bake for 25-30 mins. Rolls should appear golden, NOT BROWN on top. You want them firm, yet soft to touch top. Once finished place on a cooling rack to cool for 15 mins, serve warm.
Whipped Honey Butter
1/2 c (1 stick) unsalted butter
1 tbsp. honey
1 tsp. heavy whipping cream
In a large bowl or stand mixer, beat together the butter and salt. After, those are combined, on MED, beat in the honey-until well incorporated.This should take about 30 seconds. Lastly, on MED, beat in the whipping cream until smooth, about 1 minute. Serve at room temperature. Drizzle atop additional honey as desired.
Chef Tip: I find, if you don’t want to take the time to make the whipped honey butter. Regular unsalted butter and honey work well! Also, store remaining rolls in an airtight container. To re-heat, place in the oven at 325, for 5 mins. Store the “Honey Butter” in an airtight container and place in the fridge for up to 1 week.