Get Dinner Rolling – Rosemary Rock Salt Dinner Rolls

• Produce

  • 1/4 cup Rosemary, fresh leaves

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 tbsp Rock salt
  • 2 tsp Sea salt, fine
  • 1/4 cup Sugar

• Dairy

  • 1 stick Butter, unsalted
  • 1 1/2 cups Whole milk

• Other

  • 1 X 1/4 oz package of dry active yeast

Found on mykitchenlove.com

Description

Ingredients

• 1 1/2 cups (118 ml) warm whole milk, plus more for brushing
• 1 x 1/4 oz package of dry active yeast
• 1/4 cup sugar (55 grams) sugar
• 1 stick (8 tbsp) unsalted butter, melted and cooled slightly
• 1 large egg, lightly beaten
• 2 tsp fine sea salt
• 4 1/2 cups all-purpose flour
• 1/4 cup chopped fresh rosemary leaves
• 2-3 tablespoons rock salt

Directions

• In a stand mixer with the dough hook attached, mix warm milk with yeast and 1 tbsp of sugar. Let sit for about 5 minutes, until mixture starts to foam. On low speed, mix in melted butter, beaten egg, fine sea salt, and remaining 3 tbsp of sugar. Slowly add flour (1/2 cup at a time until well mixed). Once all flour is added continue to mix on low until dough comes together, adding flour by the teaspoon if it sticks to the bowl. Mix on medium speed for about 5 minutes until dough is soft and forms a loose ball around the hook.
• Transfer dough to a large greased bowl and cover with plastic wrap. Place in a warm area and let stand until dough doubles in size, about 1 hour.
• Line 2 large baking sheets with non-stick lining. Place dough on a work surface and divided into 18-20 equal pieces (I ended up with 19 pieces all ranging from 67-74 grams in weight. If I wasnt photography them I would not have weighed them, however it does make for more equal baking). Shape each piece into a ball, pinch the side that has a seal on it. Arrange the balls about 3 inches apart and loosely cover again with plastic wrap. Let stand for about 1 hour, until balls double in size.
• Preheat oven to 350° F. Brush with extra milk and sprinkle generously with rosemary and some rock salt. Bake for 30-35 minutes or until exterior is nicely browned. Serve warm or at room temperature.