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!
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
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.
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.
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.
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.
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.
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.
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.
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.
Bake them in a preheated oven at 350F (175C) for 20 minutes. Until all puffy and golden brown.
Oh, and serve them with home made butter if you really want to make an impression.
|Rosemary and Garlic Butter Rolls|
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