Description
Fluffy, homemade rolls filled with fragrant rosemary honey butter. Perfect for brunch, holidays, or a special treat!
Ingredients
Scale
- 3 ½ cups (420g) all-purpose flour, plus more for dusting
- ¼ cup (50g) granulated sugar
- 2 ¼ teaspoons (7g) active dry yeast (1 packet)
- 1 teaspoon salt
- 1 cup (240ml) whole milk, warmed to 110-115°F (43-46°C)
- ¼ cup (60ml) water, warmed to 110-115°F (43-46°C)
- 4 tablespoons (56g) unsalted butter, melted
- 1 large egg, lightly beaten
- ½ cup (113g) unsalted butter, softened
- ¼ cup (85g) honey
- 2 tablespoons finely chopped fresh rosemary
- ¼ teaspoon salt
- 1 large egg
- 1 tablespoon milk
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, yeast, and salt.
- Combine Wet Ingredients: In a separate bowl or a large measuring cup, combine the warmed milk, warmed water, melted butter, and lightly beaten egg.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or spatula until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 6-8 minutes, or until the dough becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 5-7 minutes.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Prepare Rosemary Honey Butter: While the dough is rising, in a medium bowl, combine the softened butter, honey, chopped fresh rosemary, and salt. Mix well until light and fluffy. Set aside.
- Punch Down the Dough: Once the dough has doubled, gently punch it down.
- Roll Out the Dough: Turn the dough out onto a lightly floured surface. Roll the dough into a large rectangle, about 12×18 inches.
- Spread the Rosemary Honey Butter: Spread the rosemary honey butter evenly over the entire surface of the dough.
- Roll Up the Dough: Starting from one of the long edges, tightly roll the dough into a log.
- Cut the Rolls: Use a sharp serrated knife or unflavored dental floss to cut the log into 12 equal slices.
- Arrange the Rolls: Place the rolls in a greased 9×13 inch baking dish.
- Second Rise: Cover the baking dish and let the rolls rise in a warm place for another 30-45 minutes, or until they have puffed up.
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Egg Wash: In a small bowl, whisk together the egg and milk for the egg wash.
- Brush with Egg Wash: Gently brush the tops of the rolls with the egg wash.
- Bake: Bake for 25-30 minutes, or until the rolls are golden brown and cooked through.
- Cool Slightly: Let the rolls cool in the baking dish for a few minutes before serving.
- Serve Warm: Serve the rosemary honey butter rolls warm.
- Storage: Store leftover rolls in an airtight container at room temperature for up to 2 days. You can also freeze them for longer storage. To freeze, wrap the rolls individually in plastic wrap and then place them in a freezer bag. They can be frozen for up to 2 months.
- Reheating: To reheat frozen rolls, thaw them overnight in the refrigerator. Then, wrap them in foil and bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. You can also microwave them for a quicker option, but they may not be as soft.
Notes
- Make sure your yeast is fresh for the best rise.
- The temperature of the milk and water is crucial for activating the yeast.
- Be careful not to add too much flour when kneading, or the rolls will be tough.
- Using dental floss to cut the rolls creates cleaner cuts.
- For soft-sided rolls, arrange them close together in the baking dish. For slightly crispier sides, leave a little space between them.
- Prep Time: 45 minutes
- Cook Time: 30 minutes