Rosemary Onion Dinner Rolls

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We have been working on this recipe for a quick and easy, super tasty dinner roll and we think we’re ready to share it with the world! Or at last all our Raggedy Hen baker fans.  This recipe makes just enough for one meal (with possibly a few left over for the next day’s lunch) and they are good warm right out of the oven or room temperature (if you want to make them ahead)…

Rosemary Onion Dinner Rolls

1 cup milk

1 package (2 1/4 teaspoons) dry yeast

2 Tablespoons sugar

1 1/2 teaspoon sea salt*

1 Tablespoon onion powder*

1 Tablespoon crushed, dried rosemary* (we just crumple/grind it with our fingers)

2-2 1/2 cups all purpose flour

3 Tablespoon butter, melted

*We get our herbs from Mountain Rose Herbs in bulk, because they’re organic and high quality, but feel free to use what you have!

Heat milk until very warm in saucepan over medium heat.  This won’t take very long.  Once it is warm (120-130 degrees), remove from heat and add yeast and sugar.  Let sit for about 5 minutes.  Meanwhile, add salt, herbs and flour in a medium sized bowl and stir together. Stir in the yeast and milk mixture and 3 Tablespoons of melted butter and stir with a wooden spoon.  Add more flour as needed to make a soft dough. Turn out onto floured surface and knead until dough is smooth and elastic (about 5 minutes.)

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Put dough in lightly oiled bowl and cover with plastic wrap.  Let rise in a warm place until double.  Punch down dough and knead a bit and then let rest on counter or board covered loosely with plastic wrap for about 15 minutes. Press or roll out into a rectangle (about 10 by 12 inches) and cut into squared (see above.) You can be as precise as you want to be here.  Roll each of these sections into a ball and place 3 inches+ apart on a lightly greased baking sheet.  Cover with plastic wrap and let rise again until doubled in a warm place.

DSCN8103Preheat oven to 400 degrees.  Bake until nicely brown on tops and bottoms–about 15-20 minutes.  Remove, cool slightly, and enjoy!

 

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