All content copyright Katrina Hall 2008 through 2017

Tuesday, February 16, 2010

fresh rosemary rolls








I have an enormous rosemary plant on the kitchen counter near the window, and it was badly in need of trimming. Snipping off the aromatic twigs and sprigs brought back the memory of the rosemary rolls and bread I used to make....and a short time later, the dough was gently rising under a teatowel.
This is an Italian recipe, made with finely chopped rosemary and warm milk. It has a very tender crumb, and a fine texture. I use it for everything from sandwiches to croutons to french toast - the rosemary flavor is not overwhelming. Today, we're having a little snowstorm, and I'm anticipating a nice melted cheese sandwich in a bit - goat cheese? Swiss? I usually split the recipe into one loaf of bread, and four large rolls which is a little more versatile.
To make:
1 packet Rapid Rise dry yeast, or one T. dry yeast
1 cup warm water
1 cup lukewarm milk
1/4 cup olive oil
2-3 T. chopped fresh rosemary
1 1/2 t. salt
6+- cups King Arthur all-purpose flour
oats or cornmeal for sprinkling on baking sheets
Coarse sea salt or kosher salt
a spritzing water bottle
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Stir the yeast into the warm water and let stand 10 minutes.
Stir in the lukewarm milk and rosemary, olive oil, and salt and stir. Cup by cup, add the flour. Since all flours differ, and absorb moisture erratically, I slow down on the 5th cup of flour and watch carefully as I add it. The dough should be elastic and slightly sticky, not dry.
Mix the dough until it forms a ball, then knead briefly or use the dough hook.
Pour a little oil in a bowl, plop in the dough, and roll around. Then cover with a damp teatowel and put in a warmish place until the dough doubles in size.
Sprinkle some oats or cornmeal on two baking sheets.
Turn the dough out on a lightly floured counter and knead . For one loaf of bread and four rolls, I cut the ball of dough in half, using one half for the bread, the other half cut into four smaller pieces for the rolls.
Shape the dough as you wish - whether balls of dough or loaves, or both.
Place the rolls or bread on two baking sheets, leaving about 2-3" space between.
Place the rolls in a barely warmed oven THAT YOU HAVE TURNED OFF (I've forgotten to do that many times and ruined the batch).
Let dough rise by about 40%.
Remove rolls to counter and preheat oven to 400F.
With a sharp knife, slash the rolls in an X - for bread, just slash diagonally.
Spritz with water and sprinkle the coarse salt on the dough.
Spritz again and bake in the hot oven for 20 minutes, or until it makes a hollow sound when thumping. The crust should be golden.
Remove, cool, and enjoy.
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What I'm watching: The Olympics and Westminster Dog Show!



29 comments:

Maria said...

Nice job! I love fresh rosemary. I bet your house was smelling good!

lisaiscooking said...

The rolls are so pretty! Sounds delicious used in a melted cheese sandwich.

Elle said...

Picture perfect! I can imagine from looking at them, just how they taste. Mmmmm.....

katrina said...

You bet, Maria - you and I have this thing about making aromatic, delicious smelling goodies, don't we? Thanks for the thumbs up!

katrina said...

Aren't they, Lisa? Half the reason to make them, I think. Oh, do these make a fantastic melted cheese! I always add another tablespoon of rosemary to the melting cheese....yummmmmm.

katrina said...

Thanks, Elle! Very tender but sturdy rolls, and the rosemary is just wonderful. Glad you enjoyed!

Pam said...

That picture of the dough just slashed is wonderful. It's prefect. Mine always pulls and looks sloppy.

La Table De Nana said...

I would love a roll right now:) I love bread and rosemary..and today your photos are hitting the spot:)

katrina said...

Pam - I have one really sharp knife that works beautifully - before I had that I used single edge razor blades or that doo-hinky I got from France specifically for slashing bread - I've forgotten what it's called! I lost it somewhere, sorry to say.

katrina said...

Ah, Nana - I'm warming up a roll and thinking of you. Wish you were here!

Barb said...

Mmmmmm - homemade bread!!! Is there anything more wonderful? (Okay, maybe a cookie, but I think they are tied for first place!) These look wonderful and I bet they smell just heavenly.

I'm watching the Olympics & the dog show too - switching back and forth.

How much snow did you get?

Ed Schenk said...

The rolls look delicious.
When I was in north Carolina (outer banks) we stayed at a hous with a rosemary bed as big as a truck. The biggest I had ever seen.

The Gourmet On A Diet said...

Those look so delish, I want some!

Melissa said...

I cannot WAIT to try this recipe. Yum!

katrina said...

Hi Barb! Looks like a foot so far in the snow department - looks very pretty!
I always get cranky with the poodles winning at Westminster - nice dogs, but, jeez.....have yet to meet a poodle that was as smart as a Golden, or that cute little bulldog. The French bulldog looked strangely like a bat, don't you think?
Love, love, love the rosemary rolls, and I hope you make them soonest!

katrina said...

Ed - you know what I would do if I saw a rosemary bed that big? Jump in and roll!
Love rosemary, as you can tell - and these rolls are so wonderful. The more rosemary, the better!

katrina said...

Gourmet on a Diet - ohhhh, you won't be disappointed! Lovely, aromatic rolls and loaves!

katrina said...

Melissa - I'm so delighted you enjoyed! And sorry to hear about your mother-in-law, I still miss mine, who was a dear, dear lady. We were blessed with some very special people in our lives.

Martha said...

Love rosemary anything!

Barb said...

Hey Katrina - The scottie won Westminster! My only 'connection' to that is that the owners of the scottie own the Grand Hotel on Mackinaw Island which is in Michigan. (Okay, that was real stretch wasn't it?) Anyway, I loved your description of the Frenchie as looking like a bat - kind of so ugly they are cute. I believe Martha Stewart has two of them.

katrina said...

I'll say it was a stretch, Barb:) I gave up on tv and went to bed, so glad to hear. I was waiting for the Goldens and Swiss Mountain dogs, tho some of those little guys are pretty cute!

FrugalMom said...

These look fantastic Katrina, I can almost smell them. I am bookmarking these, and I'll see if I can make them this week.

katrina said...

That's wonderful, j r! I think your boys and hubby will find them very tasty!

Jeff said...

I chuckled a little bit when I saw that you sometimes leave the oven on when allowing your bread to rise. I thought I was the only one who did that.

I'm adding these rolls to the list of things i HAVE to make. I can taste the herbs from here!

katrina said...

Hey, Jeff! If there's one thing I've learned about cooking and baking, it's that we are not perfect! So the next time you mess up,keep smiling and remembering that. You'll love these rolls!

Chef Fresco said...

You have inspired me - we need to get a rosemary plant! The bread looks amazing.

katrina said...

Thanks, Chefs! Ever versatile rosemary - what would I do without it? Chicken with rosemary, rosemary rolls, rosemary meatballs, pocket pies with rosemary, cheese, and linguica.....

Christiana said...

That looks delicious! I adore bread...wonderful job!

katrina said...

Thanks, Christiana - it's one of the few breads I can make consistently delicious!