Buttered Rosemary Rolls (adapted from The Pioneer Woman) PRINT
I saw this recipe on Pioneer Woman's website. Ree uses frozen bread dough, but I decided to make my own bread rolls because my recipe is fast and super easy… like 10 minutes to prepare and they were on the table in 90 minutes! These are amazing, addicting and my personal favorite roll of all— at least, for now. NOTE: Vital wheat gluten helps who grain rise better. I bought mine, online, from King Arthur flour. You can view how I made these on my blog at: http://foodiewife-kitchen.blogspot.com/2009/11/pioneer-womans-buttered-rosemary-rolls.html
|MY OWN BREAD ROLL RECIPE:|
|2¼||tsp fast acting yeast (or 1pkg)--I used Fleischmann's Bread Machine Yeast|
|¼||cup warm water (105°F-110°F)|
|1||cup milk, just to scalding hot (do not simmer or boil)|
|1||egg, lightly beaten|
|3½||cups bread flour (dough will be somewhat sticky, but the less you use, the lighter the rolls)|
|1||cups whole wheat flour|
|3||Tbsp. vital wheat gluten (optional)|
|2||Tbsp. butter, melted, for brushing|
|PIONEER WOMAN'S VERSION OF HER ROLLS:|
|Frozen, Unbaked Dinner Rolls (if not using my recipe above)|
|For the topping:|
|½||stick melted butter, Regular, Salted|
|Fresh Rosemary, Coarsely Chopped|
Dissolve yeast in 1/4 cup warm water. Stir in the 2tsp of sugar. Let sit for about 5 minutes until mixture foams up.
Heat milk in microwave (or in small saucepan on stove top)
Add sugar, butter, & salt to hot milk and stir until butter is melted. Cool to 105°F-110°F.
Pour milk mixture into bowl of stand mixer.
Add the yeast mixture & egg and mix together.
Mix in all-purpose flour, whole wheat flour, & vital wheat gluten (if using), beating to form a soft dough. Knead with mixer for 5 minutes, adding extra flour, if needed.
Place dough in warm oiled or buttered bowl, turning greased side up. Cover with plastic wrap and let rise in warm place* until doubled in bulk, about 60 minutes.
NOTE: I preheat the oven on WARM and then immediately turn it off. My dough rises in 45 minutes. I use bread machine fast-acting yeast.
Gently, press dough down and hand-knead for 5 minutes on lightly floured surface.
Divide dough into 9 pieces and shape into round rolls. Place them, into a seasoned and lightly oiled cast iron skillet.
Cover with a clean cloth & let rise in a warm place until doubled in bulk, about 20 minutes. (I return them to the oven, until it's time to preheat it for baking).
OPTIONAL (my adaption) Melt 1/2 stick of butter, and brush all over the rolls— gently, so you don't deflate them. Sprinkle lightly with sea salt & rosemary.
Bake at 375°F for 18-20 minutes or until tops are golden brown.
Brush tops of rolls with additional melted butter, while they are hot!
PIONEER WOMAN'S WAY (if not making your own rolls)
Spray a small iron skillet with cooking spray (or coat with olive oil). Place frozen rolls in the skillet, leaving plenty of room for rising. Cover and allow to rise for several hours.
After rising, brush rolls with melted butter.
Sprinkle on chopped rosemary. Brush with additional butter.
Sprinkle with coarse sea salt.
Bake according to roll package directions (usually 400 degrees for 15 to 20 minutes), until rolls are a deep golden brown on top.
MY TOUCH: brush with additional melted butter and inhale the aroma in the kitchen….heavenly!
Serve skillet on the table.
Coarse Sea Salt
Making my own rolls was far better than I imagined. I hope that you make this delicious bread, MY WAY— with a little help from Pioneer Woman