You're not going to have that disappointment with these rolls, though.
They're absolutely fantastic. They're soft, fluffy and taste great just fresh out of the oven. We had them with turkey, and the rosemary complements turkey perfectly. It made me think that these would be great to serve for Thanksgiving!
Another thing that's great about them is that you don't need any special ingredients like bread flour. I literally decided to make them to eat with dinner Sunday night, and we had all the ingredients on hand. You probably do too! How many more reasons do you need to make these rolls to serve to your family tonight?
Rosemary Clover Rolls
Adapted from How Sweet It Is
Makes 15 rolls
- 1 pkg. active dry yeast (2 1/4 tsp.)
- 1 1/2 Tbsp. olive oil, divided + extra for brushing tops
- 1/2 cup warm water
- 2 Tbsp. honey
- 1/2 large egg
- 2/3 cup warm milk
- 2 Tbsp. unsalted butter, melted
- 3 cups flour
- 1 tsp. salt
- 1 tsp. dried rosemary leaves
In a large bowl, combine yeast, 1/2 Tbsp. olive oil, 1/2 Tbsp. honey and water. Let sit for 10-15 minutes until yeast gets foamy. Add egg, milk, butter and remaining honey, mixing until just combined. Add 1 cup of flour, salt and rosemary. Continue adding flour, 1/2 cup at a time, until you reach 2 1/2 cups of flour added. Flip dough out onto a floured surface and knead 5-10 minutes, adding more flour as you go. Dough should be a bit sticky, but easy to work with. Roll dough into a ball and place in a bowl coated with remaining 1 Tbsp. of olive oil. Flip so all dough is covered and let rise about 1 1/2 hours.
Punch dough down. Grease muffin tins. Rip off small pieces of dough and roll into balls, placing three in each muffin cup. Cover and let rise for another hour.
Once dough has risen, preheat oven to 375 degrees. Brush each roll with olive oil, then place in oven and bake for about 12 minutes, until tops are golden brown. Remove from tins and serve warm.
*Note: I made 12 regular sized rolls, then another 12 in a mini muffin tin.
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