Well to start off with, here is my recipe for Rosemary Bread Rolls. Hope you will like it. I made the plain version of these (just omit the rosemary) to accompany the Christmas 2008 lunch. It was the first time I was in total charge of making the entire lunch, much to the horror and guilt, of my flu ridden mother, who reckons she is the original domestic goddess. It took me no less than 3 attempts to chuck her out of the kitchen and send her back to bed. Why do mothers never stop worrying? Anyway to cut a long story very short as I bet you would rather read the recipe, we had a very large and successful meal and mother approved And believe me if you get her approval, it means you did good, real good!!!
Elle’s Rosemary Rolls
Makes 12 rolls
- 1 very large knob of butter, melted, for greasing and brushing
- 500g (3 1/3 cups) plain flour
- 2 tsp (7g/1 sachet) dried yeast
- 1 tsp salt (optional)
- 10-15 small rosemary leaves finely chopped (remember this herb is fairly strong tasting, so be careful)
- 375mls (1 1/2 cups) lukewarm water
- Extra water, for brushing
- Lightly grease a flat baking sheet or tray, large enough to accommodate 12 rolls, with some melted butter.
- Measure all your ingredients.
- Place flour, yeast , rosemary and salt (if required) in a large bowl and mix well. Make a well in the centre and add the lukewarm water to the dry ingredients.
- Use a wooden spoon to stir until combined and then use your hands to bring the dough together in the bowl.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes or until smooth and elastic.
- Shape the dough into a ball. Brush a large bowl with the some of the melted butter to grease.
- Place the dough into the bowl and cover the bowl with cling film or a damp tea towel.
- Place the bowl in a warm, draught-free place to double its size. This may take between 30-90 minutes, depending on the surrounding room temperature.
- Once the dough has doubled in size, punch it down in the centre with your fist.
- Turn the dough onto a lightly floured surface and knead again for 2-3 minutes or until smooth and elastic and returned to its original size.
- Preheat oven to 200°C, gas mark 5.
- Divide the dough into 12 equal portions and shape each into a smooth round roll.
- Place the portions of dough side by side on the greased baking sheet or tray. Brush each roll lightly with the rest of the melted butter. If you have run out of melted butter, use olive oil instead.
- Leave the baking sheet in a warm, draught-free place, as before, for about 30 minutes or until the dough has risen slightly.
- Gently brush the rolls with a little water.
- Bake in a preheated oven for about 18 minutes or until are golden brown.
- Turn the rolls immediately out onto a wire rack and allow to cool.
These rolls go really well with pork items, such as baked ham, pork chops etc. Note that if you don’t like rosemary, you can use other herbs such as sage, thyme, or try adding a teaspoon of mixed dried herbs.