May 2, 2010

Rosemary and Garlic Butter Rolls

May2-2010-01

My sister stopped by this weekend to drop off the Electrolux Assistant mixer she had hidden in her basement for the past 5 years. Can you believe someone owning a machine like this and not using it? Craziness.

It wasn’t until she caught me talking to one of our other sisters (I have 5 of ‘em!) about the KitchenAid she had bought that it dawned on her she too had a stand mixer lying around doing nothing particularly useful. Brand new (well, 5 years old, but never been used). With a meat grinder attachment. And she gave it to me. Oh man, did I mention I love my big sis?

In the short time I’ve had this mixer now, I found out that really bad things happen when I get cravings and have a powerful machine like this at my disposal. Bad things in a good way. Bad things in a double batch of rosemary and garlic butter rolls in only two days kind of way. Lord have mercy on my thighs. If this is wrong, I don’t want to be right!

Ingredients:

2 tsp instant yeast (or 2 1/4 tsp active dry yeast)
1 stick butter (soft)
1/4 cup warm water
1 cup milk
2 tbsp sugar 
1 large egg
1 tsp salt
3 cups flour
1 rosemary sprig
2 garlic cloves
coarse sea salt

Directions:

The yeast. I opted for instant yeast, mainly because it only requires one rise. But active dry yeast works perfectly as well, just keep in mind that the dough has to rise twice then.
Garlic and Rosemary Butter Rolls

First, mix 2/3 stick of butter with 1 cup of milk.
Garlic and Rosemary Butter Rolls

Lightly beat a large room-temperature egg.
Garlic and Rosemary Butter Rolls

Keep 3 cups of flour nearby.
Garlic and Rosemary Butter Rolls

Technically I wouldn’t have to add instant yeast to water. I could just mix it in with the flour. However, I’m a beast of habit and this is what works for me. Dump 2 tsp instant yeast (or 2 + 1/4 tsp active dry yeast) in a bowl and add 1/4 cup of warm water. Not hot, just warm. Stir and let the yeast sit there for 5 minutes.
Garlic and Rosemary Butter Rolls

I’m using the stand mixer, but you can also do this by hand. You’ll need stamina. And a pair of hands that don’t tire easily because you’ll be kneading for 10 minutes straight to get the best, fluffiest dough. If you have a hand mixer with dough hooks, use it until the dough forms to a ball and then work the dough with your hands.

 
Pop the milk & butter mix in the microwave for a minute at full power. It doesn’t have to be hot, just luke-warm. Transfer the yeast water to your mixer bowl. Add 2 tbsp sugar, 1 tsp salt, pour in the egg and add 1 cup of flour.
May2-2010-07

Now pour in the milk with butter. The butter will have melted a bit.
May2-2010-07b

Mix until the flour is incorporated before adding another cup of flour. Repeat this process until all the flour is incorporated. As soon as the wet and dry ingredients are combined, turn off the mixer and let the dough rest for 5 minutes before starting the kneading process. Unless you’re doing this by hand, then you start kneading straight away and only use extra flour if the dough starts sticking to your hands. The dough will look really sticky at first, but that will resolve itself during kneading as the gluten are developed.
Garlic and Rosemary Butter Rolls

I let the machine knead for 6 to 7 minutes, by the end of which the dough will have formed into a ball. If your dough looks impossibly sticky in the final few minutes, add a tbsp flour at a time. But remember, it should still be sticky to the touch! Cover the bowl and let the dough rest for 10 minutes.
Garlic and Rosemary Butter Rolls

If you used active dry yeast you now transfer the dough to a lightly oiled bowl, apply some oil to the top of the dough to prevent it from drying out and instead of the 10 minutes I’m giving it now, let it rise for about an hour, until it doubled in size. Proceed with the recipe as listed below after the first rise.

 
Lightly butter a baking tray. Or cast iron skillet if you want to get all fashionably old-fashioned on me.
Garlic and Rosemary Butter Rolls

After 10 minutes I transferred the dough to a lightly floured cutting board. It should be a really supple and slightly sticky dough.
Garlic and Rosemary Butter Rolls

Flatten it with your hand and using a sharp knife divide the dough into 9 pieces. Or 12, if you want them smaller.
Garlic and Rosemary Butter Rolls

In stead of rolling the dough in your hand, you simply fold the sides to the bottom and shape them in the palm of your hand. Transfer them to the baking tray but give them a little room to rise. Cover them with a towel and let them rise for an hour to an hour and a half. Until they doubled in size.
Garlic and Rosemary Butter Rolls

That gives us time to do the compound butter. I love rosemary but don’t like it all burnt and crunchy on top of my rolls. So I put the flavor inside the butter, that way the flavor gets everywhere.

Let’s get all medieval and break out the mortar and pestle. Provided you have one.
Garlic and Rosemary Butter Rolls

In order to get the flavor inside the butter, you have to release some of the oils. Strip the rosemary sprig and add 2 garlic cloves. Now smash the whole shebang, reallly bruise the rosemary. Add the remaining 1/3 stick of butter and lightly mix it. Leave it be for an hour or so, while the dough rises.
Garlic and Rosemary Butter Rolls

Then comes the moment you lift the towel and find this underneath. Can I hear some ahhhh’s and ohhhh‘s, please?
Garlic and Rosemary Butter Rolls

That’s your cue to nuke the flavored butter, this will intensify the flavor and will make it easier to brush on top of the rolls. Give it 30 seconds at full power.
Garlic and Rosemary Butter Rolls

Brush it all over the dough and don’t be shy, they’re not called butter rolls for nothing! I don’t mind a few lonesome rosemary leaves here and there, as long as it’s not too much.
Garlic and Rosemary Butter Rolls

Last but not least, sprinkle a generous amount of coarse sea salt all over them yummy rolls.
Garlic and Rosemary Butter Rolls

Bake them in a preheated oven at 350F (175C) for 20 minutes. Until all puffy and golden brown.

 
The best dinner rolls are not sweet: they’re pillow light, soft, puffy, savory and buttery, all things good. And these rolls are. Oh boy, they are!
May2-2010-21

Oh, and serve them with home made butter if you really want to make an impression.

Rosemary and Garlic Butter Rolls
Ingredients
  • 2 tsp instant yeast (or 2 1/4 tsp active dry yeast)
    1 stick butter (soft)
    1/4 cup warm water
    1 cup milk
    2 tbsp sugar
    1 large egg
    1 tsp salt
    3 cups flour
    1 rosemary sprig
    2 garlic cloves
    coarse sea salt
Directions
  1. Mix 2/3 stick of butter with 1 cup of milk and lightly beat a large room-temperature egg. Dump 2 tsp instant yeast (or 2 + 1/4 tsp active dry yeast) in a bowl and add 1/4 cup of warm water. Not hot, just warm. Stir and let the yeast sit there for 5 minutes. Pop the milk & butter mix in the microwave for a minute at full power. It doesn’t have to be hot, just luke-warm. Transfer the yeast water to your mixer bowl. Add 2 tbsp sugar, 1 tsp salt, pour in the egg and add 1 cup of flour. Pour in the milk with butter. The butter will have melted.

    Mix until the flour is incorporated before adding another cup of flour. Repeat this process until all the flour is incorporated. As soon as the wet and dry ingredients are combined, turn off the mixer and let the dough rest for 5 minutes before starting the kneading process. Unless you’re doing this by hand, then you start kneading straight away and only use extra flour if the dough starts sticking to your hands. The dough will look really sticky at first, but that will resolve itself during kneading as the gluten are developed.

    Let the machine knead for 6 to 7 minutes, by the end of which the dough will have formed into a ball. If your dough looks impossibly sticky in the final few minutes, add a tbsp flour at a time. But remember, it should still be sticky to the touch! Cover the bowl and let the dough rest for 10 minutes. When using active dry yeast you let the dough rise for the first time now.

    Lightly butter a baking tray. Transfer the dough to a lightly floured cutting board, flatten it with your hand and using a sharp knife divide the dough into 9 pieces. Or 12, if you want them smaller. Fold the sides to the bottom and shape them in the palm of your hand. Transfer them to the baking tray but give them a little room to rise. Cover them with a towel and let them rise for an hour to an hour and a half. Until they doubled in size.

    Strip the rosemary sprig and add 2 garlic cloves. Now smash the whole shebang, reallly bruise the rosemary. Add the remaining 1/3 stick of butter and lightly mix it. Leave it be for an hour or so, while the dough rises. As soon as the dough has doubles in size, microwave the butter for 30 seconds at full power, brush it all over the rolls and sprinkle them a generous amount of coarse sea salt. Bake them in a preheated oven at 350F (175C) for 20 to 25 minutes. Until all puffy and golden brown.
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    47 Comments »

    1. 1

      I will definately be making these sometime this week, they look like the perfect accompaniment to any kind of dinner. *drools* Where did you get the big package of yeast? I can only find those tiny Dr. Oetker packages in the supermarkets.

      Ilse on May 3, 2010 @ 9:54 am Reply
    2. 2

      @Ilse:

      They sell them at the mill here. And our Moroccan bakery also carries them. Costs something like E1,25 or so.

      Kay on May 3, 2010 @ 9:57 am Reply
    3. 3

      This looks way too good this early in the morning. I’m drooling.

      Christina on May 3, 2010 @ 9:59 am Reply
    4. 4

      Oh My!!!
      These are the lightest and best looking rolls ever!
      Even the dough looks sooo good! Will be trying them out for sure!

      aadila on May 3, 2010 @ 10:23 am Reply
    5. 5

      @Aadila:

      They’re every bit as light and fluffy as they look. Almost like they melt on your tongue. These really are the best dinner rolls I’ve ever had.

      Kay on May 3, 2010 @ 10:31 am Reply
    6. 6

      I know I must have said this a million times before but I’ll say it again, your recipes and photos are so terribly good. OMG this looks to die for.

      Maria on May 3, 2010 @ 10:38 am Reply
    7. 7

      Unfair Kay! I’m still in my bread baking mood and let me tell you.. YOU GIVE WAY TOO MANY IDEAS.. and my weight is not happy with that *sighn*
      I’ll be making them this week.. (I’m giving in..)

      Barbara on May 3, 2010 @ 1:03 pm Reply
    8. 8

      @Barbara:

      Hehe all is fair in love and food blogging, didn’t you know that? :)
      Let me know how they work out for you!

      Kay on May 3, 2010 @ 1:35 pm Reply
    9. 9

      you are just increasing my craving for bread!

      PeachRainbow on May 3, 2010 @ 5:19 pm Reply
    10. 10

      Wow! That looks incredible!
      I was also slightly amused by the fact I had just recently bought the exact same brand of yeast from our local chain supermarket. I live in Israel, if you want to get my amusement. :D

      BTW- You scared me for a second there with your water mixing. I buy instant to avoid that. I’m glad you immediately cleared that up, and my heart returned to its normal beating rate. :P

      May on May 3, 2010 @ 6:25 pm Reply
    11. 11

      Oh, I have to disagree with you Kay! I think good rolls should have a hint of sweetness, but to each her or his own, right? I would still gobble up your rolls in a second. They look fabulous.
      Congrats on your KA Mixer! I know you had been wanting one for a long time. You know you could just put the yeast and water in the mixer bowl instead of using a separate bowl. That way you use fewer bowls and you don’t have to lose any of the precious yeast granules. I do it that way all of the time. You just have to make sure the water is a tad hotter (not too hot!) than usual if the mixer bowl is really cold.

      Memoria on May 3, 2010 @ 7:01 pm Reply
    12. 12

      Mmm… these look amazing… Definitely have to try this one out!
      And I have 5 sisters too :)

      Tera on May 3, 2010 @ 7:03 pm Reply
    13. 13

      They looks so soft. What flour did you use all purpose or bread flour?

      Vanessa on May 3, 2010 @ 10:10 pm Reply
    14. 14

      @Vanessa:

      I used regular all-purpose flour!

      Kay on May 3, 2010 @ 10:23 pm Reply
    15. 15

      Oh yum! My sour cream dinner rolls might have competition now!

      Wolf on May 4, 2010 @ 3:23 am Reply
    16. 16

      The pictures of the rolls and dough are stunning — good work!
      I’ll have to try these without the rosemary — my son is a rosemary-hater.  Do you have any suggestions for a substitute?

      Deb in Indiana on May 4, 2010 @ 4:46 am Reply
      1. @Deb:

        I’ll have to try these without the rosemary — my son is a rosemary-hater. Do you have any suggestions for a substitute?

        I would probably use something like fresh sage, maybe thyme. Or why not ditch the rosemary all together and simply go for garlic rolls!

        Kay on May 4, 2010 @ 7:21 am Reply
    17. 17

      Kay, can u tell me how many grams in ur butter stick?

      Nir on May 4, 2010 @ 12:53 pm Reply
    18. 18

      Serious question. 
      How the hell do you not weigh 300 lbs? I NEED to know the answer because it’s the one reason I don’t cook so much.
      These rolls look (and smell, the aroma comes right across) way too good to stop at one or even 2.  Knowing me I’d down at least half of them.
       It’s times like this I’m glad I don’t have a KitchenAid!!!

      Teri on May 4, 2010 @ 3:21 pm Reply
    19. 19

      I saw your “tweet” about this post and I have tried my darndest to stay away from it. I told myself – you really don’t need to go look at those scrumptious, soft, warm, buttery rolls. No, you don’t. But I finally gave in to temptation and here I am. Drooling. And it’s not even noon yet. And I hear a package of yeast calling to me from the pantry.

      Lana from Never Enough Thyme on May 4, 2010 @ 5:23 pm Reply
    20. 20

      I’m yeast bread handicapped so I won’t be attempting these but thanks for the great pictures.  I do believe I’ve gained 5 lbs just looking at them.  :)

      Janie on May 5, 2010 @ 4:41 am Reply
    21. 21

      Made them yesterday, ate them with a very spicy chunky tomatosauce with eggs cooked in it and they were lovely!  Had to cook them for quite a bit longer, but maybe that’s because my pan had higher sides so the rolls didn’t come peep above it, and thus they coloured a bit later.

      Richelle on May 5, 2010 @ 6:06 pm Reply
    22. 22

      mmmm, thyme sounds perfect.  Thanks.

      Deb in Indiana on May 7, 2010 @ 3:39 am Reply
    23. 23

      hhmmm… It looks delicious! And after reading all the replies, i’m going to make these for sure. I love bread and this will probably become one of my favorites!  Keep up the marvelous work Kay! Je bent een grote bron aan inspiratie!

      Grz

      Bram on May 12, 2010 @ 3:19 pm Reply
    24. 24

      These are just so gorgeous! I love every photo here and the best are the ones with the risen dough!

      Mrs Ergül on May 13, 2010 @ 11:56 am Reply
    25. 25

      I’m drooling.  What a beautiful post.  I have a giant bush of rosemary right outside my kitchen door that I will be putting to work on this soon.  I found you through FoodGawker.  You have a  beautiful site!

      Kelly Yandell on May 13, 2010 @ 4:08 pm Reply

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