The Breukelen Life

The Breukelen Life

Food, Yoga and Travel in Brooklyn

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Buttered Rosemary Rolls

February 4, 2013 , ,

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This weekend P and I revisited our old favorite Lobster Bisque. After the sad realization that we both had to throw our way, way to old frozen shrimp stock, we moved onto the more recent lobster stock and made this a full-fledged success.

Saturday was not only a success because of the lobster bisque but for two additional reasons.

The first – I went to a Chinese market, ate Chinese food and did not have a panic attack and subsequently crawl into the corner behind the frogs. Yay for progress!

And second – we made these Buttered Rosemary dinner rolls from scratch. P originally found the recipe on Pioneer Woman who used frozen bread. We just don’t roll that way so he dug some more and found a recipe making them from scratch by A Feast for the Eyes.

Amazing. There was something delightful about the flaky sea salt and the rosemary. That combined with the heartiness of the whole wheat and the sheer act of pulling them out of the cast iron skillet piping hot…well, there’s nothing better for a snowy Saturday in Brooklyn.

This recipe is very easy and turned out way better than I could have imagined. Within ten minutes of cooking I was salivating by the oven, having completely given up on our episode of Shark Tank, and P was asking how I could stand not having a window in my oven to peer into. We were in a desperate state – well I was at least.

Anyways… Enjoy! (And enjoy even more by adding a little pat of butter to each roll after they’ve baked.)

Ingredients

2¼ tsp fast acting yeast (or 1pkg)
¼ cup warm water (105°F-110°F)
2 tsp sugar
1 cup milk, just to scalding hot (do not simmer or boil)
⅓ cup sugar
¼ cup butter
1 tsp salt
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
4 Tbsp. butter, melted, for brushing

Optional – 3 tbsp Vital Wheat Gluten – helps the whole wheat rise better. We did not use this.

Directions
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). Do not scald or boil.

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 fitted with bread hooks.

Add the yeast mixture & egg and mix together.

Mix in all-purpose flour, whole wheat flour 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. (My oven in constantly a bit warm – doesn’t seem safe I know – but it’s the perfect place to let bread rise.)

Gently, press dough down and hand-knead for 5 minutes on lightly floured surface.

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Divide dough into 9 pieces and shape into round rolls. Place them, into a seasoned and lightly oiled cast iron skillet.

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Cover with a clean cloth & let rise in a warm place until doubled in bulk, about 20 minutes.

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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. (Because we had more dried rosemary than fresh, we put the dried into the butter while it melted to release the flavor a bit.)

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!

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comments

These rolls must be delicious!

whilehewasout

February 4, 2013

They are amazing and very hard to keep for the next day!

thebreukelenlife

February 5, 2013

Haha I believe that 🙂

whilehewasout

February 5, 2013

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