Ingredients
Units Scale
- 1/4 cup warm water (about 110 degrees)
- 2 1/4 teaspoons 1 pkg active dry yeast
- 3/4 cup warm milk (I recommend 2%, about 110 degrees)
- 2 tablespoons unsalted butter
- 1 egg (lightly beaten)
- 1 1/2 tablespoons honey
- 3 - 1/4 cups bread flour plus additional for surface
- 3/4 teaspoon salt
Topping
- fresh rosemary (chopped)
- 1 tablespoon melted butter
- sea salt
Instructions
- Combine warm water and yeast in a small measuring cup or bowl. Let it sit for 5 minutes or until frothy. Meanwhile, heat milk in a glass measuring cup in the microwave until it reaches 110 degrees. Add butter. Stir gently.
- Using a large mixing bowl and fitted with flat beater combine yeast mixture and milk mixture together. Add egg and honey. Mix for 30 seconds. Stir in 3 cups flour and salt. Once fully combined, switch to the dough hook and scrape down the sides of the bowl. Increase speed to medium. After 2 minutes, if the dough still seems sticky, add up to 1/4 cup more flour. Knead for another 3-5 minutes or until the dough comes together and is smooth. It should slap the sides of the bowl yet stick to the bottom. Let the dough rest for 10 minutes.
- lightly flour your countertop. Plop dough down and flatten into a 1/2 inch or so rectangle. Divide into 12 equal pieces using a pizza cutter or dough scraper.
- Roll each piece into a smooth round ball. Use the palm of your hand to roll gently until it pulls together.
- Place the dough balls in an oiled skillet or round pan, then cover with a kitchen towel. Meanwhile, preheat the oven to 400 degrees.
- Let rolls rise until doubled, about 30 minutes.
- Bake for 17-25 minutes or until golden brown. Brush with melted butter.
- Sprinkle with fresh rosemary and salt. Best served warm.
- Prep Time: 1 hour 30 minutes
- Cook Time: 25 minutes