This recipe for Buttered Rosemary Rolls we’ve had them a few times these last couple weeks and they’re always a big hit when I bring them to the table.
1 (1/4-ounce) package dry active yeast
1 cup warm water, about 110 degrees F
1/2 cup sugar
1 egg, beaten
2 teaspoons kosher salt
1 cup milk, scalded but cooled to warm
4 ounces melted butter, plus 2 ounces
5 cups flour, plus more, as needed
6-cup, 3-inch muffin tin pan
Fresh Rosemary, Coarsely Chopped (or dried but I used the fresh stuff)
In a standing mixing bowl with dough hook, dissolve yeast in warm water. Let sit until lightly foamy, then stir in sugar and add egg, kosher salt, warm milk, and 4 ounces of butter. Slowly add 5 cups flour, adding more as needed to make an elastic dough. Mix well, then roll out to floured surface and knead dough for about 5 minutes.
Place dough in buttered bowl, cover with towel, and set in a warm place to rise until double in bulk, about 1 hour.
Lightly oil the muffin pan. Punch down dough and form dough into 1-inch balls. Place 7 balls in each muffin tin. Fill muffin pan, cover with towel, and allow to rise an additional 1 hour.
Preheat oven to 400 degrees F.
Sprinkle on chopped rosemary. Brush with additional butter. Sprinkle with Kosher salt. Bake in preheated oven for 10 to 15 minutes, until golden brown.