About this Recipe
This is one of those foods that I always make for my husband with any meal. I always love keeping fresh herbs growing in my kitchen and one of my favorite thing to use them for is bread! This is a very easy recipe that works amazingly well with any fresh herbs.
- 2 Cups Flour
- 2 tsp Sugar
- 1 Tbsp Rosemary, chopped
- 3/4 Cup warm water (very warm, not hot)
- 1/2 tsp Salt
- 1/2 Yeast Package (3.5oz)
- 1 Egg
- Coarse Sea Salt to garnish
After the yeast gets bubbly, you are then going to add the salt and rosemary and gently mix together just to combine. Then add the flour to the bowl and mix on low speed with your dough hook attachment, scraping down sides with a rubber spatula. Scraping down the sides will ensure everything gets mixed thoroughly.
Lightly spray your mixing bowl with Pam. Place you dough in the bowl and cover with plastic wrap and let you dough rest in a warm place until it doubles in size, about 1 hour.
After resting, preheat your oven to 425 degrees. Using a bread lame, or very, very sharp paring knife, cut 1/4 inch deep slits down the middle of your rolls. Cutting the slits into the rolls allow the bread to rise while baking in the oven without cracking. If they are not deep enough, the bread will want to crack.
Step by Step Instructions
In a warm bowl add yeast, sugar and water. (I usually run my Kitchen Aid mixer bowl under hot water to warm it up. You can also mix this recipe by hand). Gently stir and let sit. Yeast should begin to bubble in 5-10 minutes.
After yeast bubbles, add salt, rosemary and flour (1/2 C flour at a time) and mix on low speed, use dough hook attachment. (Mix on LOW just to incorporate all ingredients together. DO NOT over-mix) You will need to scrape down the sides and the bottom of the bowl with a rubber spatula. If the dough is too sticky, add a little flour. If the dough is too dry and not coming together, add a little water. A little goes a long way. When dough comes together, remove from bowl and begin kneading. When I say the dough needs to come together, the dough should be starting to ball up. There should also be little pieces of dough and flour at the bottom of the bowl.
Knead for 5-7 minutes until dough is squishy and smooth and will bounce back when pressed down. Place dough in a greased bowl and cover with plastic wrap. Let rest for 1 hour, it will double in size.
After dough has fully risen, punch it down and roll it out of the bowl on a lightly floured surface. Knead the dough for 1 minute. Cut the dough into 6 even pieces. With floured fingertips, knead the balls for an additional 30 seconds and form into balls. Pinch seams together and roll into ball, incorporating the seams into the dough. Place seam down on parchment paper. Cover with damp paper towels for 20 minutes.
Preheat oven to 425 degrees. With a very sharp knife, cut 1/4 inch slits into each roll. In a small bowl, whisk egg and 1 tsp water. Lightly brush egg wash onto each roll. Lightly sprinkle the rolls with sea salt. When the oven reaches temerature, add rolls and cook until golden brown, 12-15min.
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