Rosemary and Olive Oil Dinner Rolls

Rosemary and Olive Oil Dinner Rolls are fresh homemade rolls that are seasoned with rosemary and flavorful olive oil.

When I have enough forethought, I love to make fresh rolls to go with our meals.  It takes some time from start to finish, but they're so worth the effort.  My favorite part about making fresh dinner rolls?  Because there's only four of us, I can make a recipe like this one and have rolls for the entire week to serve alongside dinner.  Works for me.

I love the delicious smells that fill the house and the delight on my daughter's face when I let her have one topped with butter when they're nice and warm right out of the oven.  If you haven't made fresh baked goods lately, you should make this recipe next.  They're pretty as a picture and they'll leave you wondering why you don't put forth the effort more often.  

Rosemary and Olive Oil Dinner Rolls

   

Ingredients

• 1 package (¼ ounce) active dry yeast
• ¼ cup warm water (110°-115°)
• 3 cups bread flour
• 2 tbsp sugar
• 1 tbsp fresh rosemary, minced, divided (I substituted dried rosemary)
• ¾ tsp salt
• 2/3 cup warm milk  (110°-115°)
• 1 egg
• ¼ - ⅓ cup olive oil
• 1 egg yolk
• 2 tbsp milk

Instructions

1. In a small bowl, dissolve the yeast in the warm water.  Place the flour, sugar, salt, and 2 tsps of the rosemary in your food processor.  Pulse a few times to combine.  Add the warm milk, the egg and the yeast mixture to the flour mixture. Pulse until almost all the way blended.  Process continually while drizzling in the olive oil.  Use just enough olive oil so that the mixture pulls away from the sides and starts to form into a ball.  Process for two minutes to knead.
2. Transfer the dough to a greased bowl and turn the dough in the bowl to grease the top.  Cover with plastic wrap and let rise in a warm place until the dough has at least doubled in size.
3. Punch down the dough.  Turn out onto a lightly floured surface and cut into 12 pieces.  Roll each piece into a 15 inch rope.  Coil the dough around itself and tuck the end under.  Pinch to seal.
4. Place the rolls onto a parchment lined baking sheet.  Cover and let rise for 30 minutes.  They should double in size.  In a small bowl, whisk together the egg yolk and milk.  Brush the rolls with the egg wash and sprinkle with the remaining rosemary. Preheat oven to 350°.
5. Bake at 350° for 18-22 minutes or until golden brown.  Cool on wire racks and serve warm.

Notes

• Source: Adapted from Grandma's Rosemary Dinner Rolls in Taste of Home Magazine.