Rosemary Buttermilk Rolls bake up perfectly soft and speckled with fresh rosemary. This makes them absolutely perfect alongside your baked ham or golden roasted turkey.
Total Time
2hr 33min
5.0
5 Ratings
Author: Compelled to Cook
Servings:
12
Ingredients
•
4
Tbsp
Water
•
3/4
cup
Buttermilk
•
1
Tbsp
Active Dry Yeast
•
1
tsp
Granulated Sugar
•
2 1/4
cups
All-Purpose Flour
•
1
tsp
Kosher Salt
•
1
Tbsp
Fresh Rosemary
, finely chopped
•
4
Tbsp
Unsalted Butter
, roughly chopped
•
1
Farmhouse Eggs® Large Brown Egg
•
1
Tbsp
Water
Cooking Instructions
1.
Whisk together Buttermilk (3/4 cup) and Water (4 Tbsp). Warm to 95-110 degrees F (35-40 degrees C) in the microwave using 30-second intervals.
2.
Combine warmed liquids, Granulated Sugar (1 tsp), and Active Dry Yeast (1 Tbsp) in a stand mixer bowl fitted with a dough hook. Allow yeast to bloom for 10 minutes.
3.
Stir in 1 1/2 cups of the All-Purpose Flour (2 1/4 cups), the Fresh Rosemary (1 Tbsp), and the Kosher Salt (1 tsp).
4.
Start kneading and add the Unsalted Butter (4 Tbsp) a few chunks at a time, along with additional flour, until the butter has been incorporated and the dough is starting to pull away from the sides. Continue to add flour by the tablespoon until the dough is smooth and no longer sticks to the side of the bowl, about 8 minutes.
5.
Place dough in a lightly oiled bowl and cover with plastic wrap or kitchen towel. Allow dough to rise in a warm, draft-free area until doubled in size, approximately 60 minutes.
6.
Preheat oven to 400 degrees F (200 degrees C).
7.
Remove dough from bowl to a clean work surface. Knead 2-3 times by hand to remove the air.
8.
Divide dough into 12 equal portions of 55-58 grams each. Roll into balls and place on a parchment lined baking tray 1/4-inch apart. Cover with oiled plastic wrap or kitchen towel and allow to rise for 45 minutes.
9.
Whisk Farmhouse Eggs® Large Brown Egg (1) and Water (1 Tbsp) with a fork and brush evenly onto rolls. Bake in preheated oven for 18-20 minutes, rotating tray halfway through baking time.
10.
Remove from oven and slide onto a cooling rack, removing the parchment paper. Allow rolls to cool to slightly warm or room temperature for serving.
Author's Notes
If kneading by hand, bloom yeast as instructed and stir in the first portion of flour, rosemary and salt. Turn the wet dough onto a work surface and add a few chunks of butter and 1/4 cup additional flour. Knead by hand, adding the remaining butter and flour by the tablespoon until the dough is smooth and no longer sticks excessively to the work surface. Proceed as the recipe indicates.
Nutrition Per Serving
CALORIES
139
FAT
4.9 g
PROTEIN
3.8 g
CARBS
19.3 g
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