Rosemary and Sea Salt Rolls…

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Get your bowls out and ready to make these tasty little pull apart rolls!… Now before I begin let me give credit where credit is more than due!… I found an amazing recipe for these rolls at True Blue Baking… they had adapted them from another source!… I’ve adapted them for quick rise yeast AND for the dry climate here in Calgary Alberta!… I’ve had a few people ask me for the recipe… so today while I made these to accompany sea food chowda for supper tomorrow I measure and tracked and photographed!…

Ingredients

1.75 tsp Quick Rise Yeast

1 Cup Skim Milk

4 Tbsp Unsalted Butter

2 Cups All Purpose Flour

1 Tbsp Honey

1 tsp Crushed Sea Salt

2 tsp Fresh Rosemary, Finely Minced

1/2 Cup All Purpose Flour as needed

2 Tbsp Olive Oil

1 Egg

1 tsp Milk

1/2 tsp Coarse Sea Salt – lightly busted up with pestle and mortar

Non Stick Cooking Spray

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I made this work with quick rise yeast because that is what I had handy when I made it the first time… With the quick rise there is no need to put it into warm water with sugar… toss it right into the bowl with the flour!…

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Now I mentioned busting up the sea salt – the chunks I have are rather large and I wanted to be sure that the salt that is to go into the rolls dissolves so I give it a few smashes…

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I also like to measure out all of my ingredients first and have them all ready to go…

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Are you ready!?  Let’s do this!

Get the 1 Cup of skim milk and 4 Tbsp of butter and put it in a small sauce pan and put it on the stove on low… we’re just looking to melt the butter in warmed milk.

Next get your dough hook onto your stand mixer and drop the following ingredients into the mixing bowl:

Flour

Yeast

Honey

Rosemary

Salt

Warmed Milk with Melted Butter

Turn the mixer on low until the ingredients are combined… now be sure to keep an eye on this as it is mixing up as you will need to scrape the sides and bottom so that all ingredients actually combine…

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Here is where the extra flour comes into play… add flour from the additional 1/2 cup of flour 1 Tbsp at a time…  here in Calgary it is super dry and I only needed to add 3 Tbsp of flour to the mixture for it to pull away from the sides of the mixing bowl!… if you need more go ahead and add it… keep an eye as after a few seconds of the flour being mixed it it may start to stick to the sides again… go ahead and sprinkle a little more flour in…

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Now get this dough kneaded… turn the mixer up to medium for 6 minutes… I continue to keep my eye on it and sprinkle flour as required if it looks like its getting sticky on the walls of the mixing bowl…

Get a warm bowl… I put my bowl in the oven on the lowest setting for a couple minutes… just long enough to warm it up but you should still be able to pick it up with your bare hands… we don’t want the bowl to be HOT!…  Use the 2 Tbsp of olive oils and grease the inside of the bowl…

When the dough is done kneading in your mixer drop it into the warmed greased bowl…

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Cover with plastic wrap and a towel… sit the bowl on top of stove for warmth (you just warmed up your bowl remember)… we’re looking for the dough to double in size… this should take about 30-45 minutes… compared to the original recipe from TBB my rise times are halved… Thanks to the quick rise yeast!…

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I’m always amazed to see that the dough actually rises!… lol!…

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Split your big dough ball in half… then half each ball you just created… and continue halfing each until you get 32 equal sized balls… I just twist and pinch and twist and pinch…

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Line a large baking sheet with parchment and pinch or roll the little dough blobs into nice little bowls… place them with space in between… not touching… they’ll do that themselves once they rise again before we huck them into the oven to bake…

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Before covering them to rise a final time before baking take the egg and 1tsp of milk and whisk them up in a little dish… take a pastry brush and brush the tops of the little rolls… now bust up the 1/2 tsp of sea salt and sprinkle over the tops of the egg brushed rolls…

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Get a piece of plastic wrap large enough to cover the baking sheet… spray this plastic wrap with the non stick cooking spray and then cover the baking pan of dough balls… again I throw a tea towel over top to help keep them warm as they have to rise again… give them 15-20 minutes this time…

Preheat the oven while your pan of dough balls sits on top of the stove… I’ve found that the recommended 375 for non convection ovens works perfect for me here in Calgary…

Once the balls had doubled in size pop those suckers into the oven for 20 minutes… or until they’re a beautiful golden brown – keep an eye on these around the 15 minute mark… you may require more or less baking time… when my time is halfway done I spin the pan around in the oven to be sure they bake evenly…

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These are BEST when they’re fresh out of the oven… BRACE YOURSELF!… you will have a hard time stopping once you start eating… They are little but the first time I made these Chris and I ate about 12 each with supper… and then we finished them off the next morning for breakfast!…  I’ve made these today to go with my killer seafood chowda!… recipe here!  Supper for tomorrow is DONE!  BAM!

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Try these out and let me know how the recipe works for you!…

xo

Lacey

Lets Party!

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