So delicious! These light and buttery rolls are a perfect compliment to any meal! Whether with a hot cup in the morning or toasted in the oven with ham and cheese, you will fall in love!~Amy
Savory Butter, Fresh Rosemary and Sea Salt Rolls
1/2 cup + 1 cup very warm water
1 tbsp yeast
1/2 cup sugar
1/2 cup butter, melted
1 tsp salt
5-5 1/2 cups flour
1/4 cup butter, softened
2-3 sprigs fresh rosemary leaves, snipped
1 egg plus 1 tablespoon water, beaten
Sea Salt Flakes or coarse salt
In a large mixing bowl, sprinkle yeast over 1/2 cup or warm water, stir to soften. Add additional water and eggs. Beat with an electric mixer on high, until frothy.
Add sugar, butter, and salt. Repeat.
With dough attachment, add about 2 1/2 cups of the flour. Stir until it forms a smooth elastic dough. Add the rest of the flour. Mix until the dough starts to pull away from the sides.
Grease bowl, turn the dough to coat. Cover and let rise until double in size.
On a lightly floured board, divide dough in half. Using a rolling pin roll dough into rectangle. Spread half of the butter on top in a thin layer. Sprinkle with snipped rosemary. Shape into a roll and slice into 2 inch pieces, and place on buttered cookie sheets. Repeat with other half of dough. Cover and let rise in a warm place until doubled, about 40 minutes. Brush with egg wash and sprinkle with flake sea salt.
Bake at 400 degrees for 12-15 minutes or until golden brown.
1 – 1 1/2 dozen rolls
Recipe by Amy