Rosemary and Black Pepper Dinner Rolls
Homemade bread is second only to ice cream on my list of “Things I’m so Glad I Can Make at Home.” Seriously, there’s not much that beats the smell of homemade bread. Because we’re moving soon (by the way, we bought a house!), I haven’t been baking nearly as much as I would like. Thankfully, our friends Katy and Juli gave us a good reason to bake when they hosted Friendsgiving a couple weekends ago. Thanksgiving may be over, but I don’t need a holiday to make these again. In fact, the rolls are so delicious that they do a good job of making even ordinary meals seem special.
These rolls embody everything a dinner roll should be – soft, fluffy and insanely tasty. There’s just enough rosemary and pepper in them to give them something extra. I love rosemary, but I know it can be overpowering in certain things. Not so with these. They’re herby in a subtle way, and they go so well with just about everything. Eric made a double batch of these for the party, and we lucked out with a couple left over that we used for sandwiches. Honestly, it’s worth making them just for that. We make dinner rolls of some sort every Thanksgiving and Christmas, and I’m glad to have another recipe to add to the rotation. Even better for us, since we’re always traveling during the holidays, is that these can be made in advance and frozen before the final rise. Homemade dinner rolls that we can make ahead of time? Huge win.
- COOK TIME:
- YIELD: 14 rolls
1 package (2¼ teaspoons) yeast
1 cup lukewarm water
2 tablespoons oil, plus more for greasing bowl and pan
1 large egg
3 tablespoons sugar
½ teaspoon fresh ground black pepper
2 teaspoons chopped fresh rosemary
3¼ cups all-purpose flour
1 teaspoon salt
2 tablespoons melted butter
Add the water to the bowl of a stand mixer fitted with the dough hook and sprinkle the yeast over the top. Allow to sit for 10 minutes until the yeast becomes frothy.
Add the oil, egg, sugar, pepper and rosemary to the bowl. Add the flour and mix on medium-low speed for about 2 minutes, just until the dough comes together. If the dough doesn’t clear the sides of the bowl, continue adding flour 1 tablespoon at a time.
Increase speed to medium and knead the dough for 5 minutes. Cover the bowl with a damp towel and allow to rest for 20 minutes.
Add the salt and mix on low speed for an additional minute. Transfer the dough to a large, lightly greased bowl. Cover with a damp towel and let rise in a warm place until doubled in bulk, 1-1½ hours.
Grease the bottom and sides of a 9-inch baking pan. Turn the dough onto a lightly floured surface and divide in half. Equally divide each half into 7 pieces about the size of a golf ball (2 ounces each if you’re weighing). Gently roll into rounds and place in the pan, leaving about half an inch of space between them. Cover rolls and allow to rise for at least 20 minutes, or until they’ve expanded to fill the pan.
Heat oven to 350º. Brush with half of the melted butter and bake for 20-30 minutes, until golden brown. Remove from oven and brush with remaining butter. Serve immediately or at room temperature.