Buttery Rosemary Rolls

By draingal

Ingredients

• 1 c. whole milk
• 1 large egg
• Vegetable oil, for oiling dough
• 3 1/2 c. all-purpose flour, plus additional for rolling
• 1 packet (2 1/4 tsp.) instant yeast
• 1/4 c. brown sugar
• 1 1/4 tsp. table salt
• 8 tbsp. butter, melted, divided
• 2 tbsp. rosemary leaves
• Coarse, flaky sea salt, for garnish

Details

Servings 16
Adapted from goodhousekeeping.com

Preparation

Step 1

In medium microwave-safe bowl, whisk milk and egg until
combined. Microwave
on high 1 to 2 minutes or until very warm.
Lightly oil large bowl;
set aside.
In stand mixer with paddle attachment, mix flour, yeast,
sugar, table salt and 3 tablespoon melted butter until combined.
Add milk mixture; mix to combine. Remove paddle attachment
and attach dough hook; knead dough 6 to 8 minutes or until dough is smooth and comes together. With floured hands,
transfer dough to oiled bowl. Rub top of dough with some
of oil and lightly cover
with plastic wrap.
Let rise in warm spot 1.5 hours.
Brush 13" by 9" metal baking pan
with 1 tablespoon melted butter. On floured surface, divide dough
into 4 equal pieces. Working with 1 piece dough at a time and
floured rolling pin, roll dough into 12" by 4" rectangle. Brush top
with melted butter.
Fold long side over to form 12" by 2" rectangle. Cut dough
into 4 equal pieces. Arrange in prepared pan in a row along
long side. Repeat rolling, brushing and cutting with remaining pieces dough. Lightly cover pan
with plastic wrap. Let rise in warm
spot 45 minutes. Preheat oven to 375°F. Toss rosemary with
any remaining melted butter; sprinkle over top of dough along
with sea salt. Bake 20 to 25 minutes or until deep golden brown. Serve warm or, to
reheat, toast rolls in 325°F oven 5 minutes.