Buttered Rosemary Dinner Rolls

This is me baking. Days I block off just to bake usually involve yoga pants, oversized t-shirts and make-shift aprons (dish towels tied around my waist of course.) My hair is usually tied up in some sorts of bun and I'm always covered in flour and sugar. I love full baking days and the kitchen is usually completely destroyed and it takes me half the next day to clean it. But when you pull those fresh fragrant buns out of the oven it is so worth the 1" of flour I have to sweep up off my floor!





Buttered Rosemary Rolls

1 1/2 cups water, between 105-115 degrees
1 tablespoon active dry yeast
2 tablespoon white sugar
2 tablespoon canola oil
1 teaspoon salt
4 cups all-purpose flour

In a warmed glass bowl, add water, yeast and sugar. Let sit for 10 minutes until the foams forms a foam covering the water.

Add oil, salt and 2 cups of flour. Stir to combine and add rest of flour, 1/2 cup at a time and stir. When dough comes together, turn onto a floured surface an knead for 8 to 10 minutes until dough is smooth and elastic.

Place in a lightly greased bowl and turn dough so top side is greased. Cover and allow to raise in a warm, draft free place. I usually turn the oven on 400 degrees for two minutes, then turn oven off and place the bowl in the oven. When dough has doubled in sized, punch down and remove from bowl.

Divide dough into 20 balls. Form buns by shaping your index and thumb into a circle. Place dough ball in circle and push opposite thumb through dough and circle...folding the dough into itself several time until a tight ball is formed. Place 2" apart on a lightly greased baking sheet and allow to double in size, about 45 minutes.

Preheat oven to 400 degrees. Lightly oil tops of buns and sprinkle chopped fresh rosemary (or your favorite herb) on top of each bun and bake for 12-15 minutes or until buns are golden brown. Immediately put a pat of butter on top of each roll and enjoy fresh out of the oven!!!