Quick Rosemary Dinner Rolls

By lorik

Makes 12 rolls Total time: 1 hour

Ingredients

• 1 cup warm water
• 1/2 cup olive oil
• 1/4 cup sugar
• 2 Tbsp. active-dry yeast
• 3 1/2 cups all-purpose flour, divided
• 4 tsp. minced dried rosemary, divided
• 1 tsp. table salt
• 1 egg Olive oil
• Coarse salt

Details

Cooking time 60mins
Adapted from

Preparation

Step 1

Preheat oven to 400°. Coat a 9×13inch baking dish with nonstick spray. Whisk together water, 1/2 cup oil, sugar, and yeast in the bowl of a stand mixer; let proof 10 minutes.

Combine 2 cups flour, 3 tsp. rosemary, and table salt; add to bowl with egg and mix on low speed with a dough hook to combine. Mix in remaining 11/2 cups flour, in 3 additions, until combined. Increase speed to medium and knead dough 3 minutes.

Shape dough into 12 balls and place in prepared dish; brush tops with oil and sprinkle with remaining 1 tsp. rosemary and coarse salt.

Let rolls rest 10 minutes, then bake until golden, 17–20 minutes.

Per roll: 234 cal; 11g total fat (2g sat); 16mg chol; 205mg sodium; 30g carb; 1g fiber; 5g protein