Yeast Breads: Rosemary Rolls

These rolls are made with a basic French bread dough and topped with rosemary leaves. They're delicious and impressive, especially when served at a large dinner. Put these out when the kids get home from school and watch them disappear. You can even use these rolls for sandwiches. The rosemary adds a delightful flavor to even the most perfect of sandwiches.


Ingredients


1¼ tsp quick rise or bread machine yeast
3 cups all purpose flour
1 tbsp sugar
1 tsp salt
1 cup water
1 egg, lightly beaten
3 tsp rosemary leaves


Preparation


These rolls are delightfully easy to prepare. There's no need to dissolve the yeast, so place the yeast, flour, sugar, salt, and water in a large bowl. Do not add the egg and the rosemary leaves; these you will use to top the rolls later. Set aside the egg and rosemary for this purpose.


Mix all other ingredients in the large bowl until you have a loose dough. Turn this dough out onto a floured surface and knead until smooth and elastic. This will take about 5 minutes. Be careful not to overwork the dough. Stop as soon as the dough feels smooth.


Place your dough in a lightly oiled bowl and cover with a damp towel. Set aside to rise in a warm location until doubled in size. This dough will rise quickly, so this will likely only take 45 minutes. Punch down the dough and divide into 12 equal portions. Take each potion and shape it into a smooth ball. Place these on a prepared baking sheet. Cover with a damp towel and set aside to rise again, this time for about 30 minutes.


Preheat oven to 375°F. Uncover rolls and brush lightly with beaten egg. Crush the rosemary slightly before sprinkling it over the rolls. Bake for 20 to 25 minutes, until rolls are browned and sound hollow when tapped.


Serve immediately or store in an airtight container for up to 3 days.