Oh Rosemary Rolls. Full of Italian herbs and freshly ground black pepper. I've been making these for a couple years now- you just can't top 'em. promise.
Light, soft texture, and so flavorful. Tastes great with apricot preserves- which may sound an odd combination to some- but don't knock til you've tried it!
And the best part? You just throw the ingredients in the bread maker, and then form the dough into rolls. They've got it all: great taste, super easy, and impressive.
1 cup water
3 tablespoons olive oil
1/4 teaspoon (or more) italian seasoning (I like the kind that you fresh grind yourself)
1/4 teaspoon fresh ground black pepper
1 1/2 teaspoons salt
1 1/2 teaspoons sugar
1-2 tablespoons chopped rosemary (fresh please)
2 1/2 cups flour (all purpose works just fine)
1 pkg (1/4 oz) yeast
egg wash (1 egg + 1 tablespoon water, whisked together)
extra italian seasoning to top rolls
Bread Machine Method:
1) Place all ingredients in bread maker, select the dough setting. Then continue with Forming the Rolls.
To Make Dough by Hand or Stand Mixer:
1) Warm water to about luke warm- not boiling or even steaming (if the water is too hot, it will kill the yeast). Mix in yeast and let sit for about 5 minutes, until it begins to foam. Then stir in the sugar and oil.
2) In a large bowl (or stand mixer), stir together flour, salt, italian seasoning, black pepper, and rosemary. Add the yeast mixture, and stir until combined and forms a ball. Then using your dough hook, keep kneading in stand mixer for about 5 minutes. If by hand, pour dough out onto a floured surface, and knead for about 9-10 minutes, until soft, elastic, and smooth. Place into a clean, greased bowl; cover loosely with greased plastic wrap, until doubled. About an hour and a half. Then continue with Forming the Rolls below.
Forming the Rolls:
1) Split dough into 16 portions. Form into rolls - for detailed instructions, click here. Place into a greased 8 by 8 square pan. Let rise in a warm place for about 30-45 minutes, covered with a damp cloth (or oiled plastic wrap).
2) Brush with egg wash and sprinkle with additional italian seasoning. Bake at 350 degrees for 20 minutes, rotating once to get even browning on all the rolls.