Soft Buttered Rosemary Rolls Recipes

SOFT BUTTERED ROSEMARY ROLLS

Steps:

• Place all 15 rolls into a greased 12" cast iron skillet, leaving space between each of the frozen rolls. (If using a 10" cast iron skillet, 11 rolls fit just perfectly once they have fully raised.)
• Cover the rolls in the skillet with a light dish towel, placing the skillet into a warm, draft-free area of your kitchen, letting the rolls raise for 45 minutes to 1 hour until "poofy and soft" and close to the top of the pan.
• Preheat the oven to 350 degrees F.
• Very, very gently brush the melted butter over the rolls; sprinkle the buttered rolls with the chopped rosemary, then a sprinkle of the kosher salt over all.
• Bake the rolls, uncovered, on the center rack of the oven for 14-16 minutes, or until the rolls are golden brown on top. Serve at once, with lots of butter for slatherin'.

ROSEMARY PULL-APART DINNER ROLLS

Steps:

• Dissolve yeast in warm water in a small bowl. Set aside in a warm place until the yeast softens and begins to form a creamy foam, 10 to 15 minutes.
• Combine 1 cup milk and butter in a small saucepan over low heat. Cook until butter is melted, 3 to 4 minutes; remove pan from heat.
• Combine 2 cups flour, yeast mixture, honey, 1 teaspoon salt, rosemary, and milk mixture in the bowl of a stand mixer fitted with a dough hook; mix on low until no dry spots remain. Stir in 1/2 cup flour, 2 tablespoons at a time, mixing well after each addition. Continue adding flour until a firm dough forms that pulls away from the sides of the bowl. Knead on medium until elastic and soft but still tacky, about 6 minutes. Transfer dough to a clean bowl and coat with olive oil. Cover loosely with plastic wrap or a clean dish towel and let rise in a warm spot until doubled in size, about 1 1/2 hours.
• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
• Transfer dough to a work surface and shape into a rectangle about 1-inch thick. Cut into 36 equally-sized pieces. Form each piece into a ball, pinching the seams on the underside, creating a smooth, round top.
• Lightly beat egg with 1 teaspoon milk in a small bowl.
• Transfer dough balls to the prepared baking sheet in 3 rows of 12, placing them close together but not touching. Brush tops lightly with the egg mixture and sprinkle with sea salt. Cover and let rise in a warm place until nearly doubled, 20 to 30 minutes.
• Bake in the preheated oven until golden brown, about 20 minutes.

BUTTERY ROSEMARY ROLLS

Steps:

• In medium microwave-safe bowl, whisk milk and egg until combined. Microwave on high 1 to 2 minutes or until very warm. Lightly oil large bowl; set aside.
• In stand mixer with paddle attachment, mix flour, yeast, sugar, table salt and 3 tablespoon melted butter until combined. Add milk mixture; mix to combine. Remove paddle attachment and attach dough hook; knead dough 6 to 8 minutes or until dough is smooth and comes together. With floured hands, transfer dough to oiled bowl. Rub top of dough with some of oil and lightly cover with plastic wrap. Let rise in warm spot 11/2 hours.
• Brush 13" by 9" metal baking pan with 1 tablespoon melted butter. On floured surface, divide dough into 4 equal pieces. Working with 1 piece dough at a time and floured rolling pin, roll dough into 12" by 4" rectangle. Brush top with melted butter. Fold long side over to form 12" by 2" rectangle. Cut dough into 4 equal pieces. Arrange in prepared pan in a row along long side. Repeat rolling, brushing and cutting with remaining pieces dough. Lightly cover pan with plastic wrap. Let rise in warm spot 45 minutes. Preheat oven to 375°F.
• Toss rosemary with any remaining melted butter; sprinkle over top of dough along with sea salt. Bake 20 to 25 minutes or until deep golden brown. Serve warm or, to reheat, toast rolls in 325°F oven 5 minutes.

GRANDMA RITA'S SOFT BUTTER ROLLS

Steps:

• Pour milk into a glass 2-cup measuring cup and heat in the microwave until it starts to boil and climb the sides, about 1 minute. Add butter, 1/4 cup sugar, and salt to the scalded milk; set aside to cool until it gets below 110 degrees F (45 degrees C).
• Dissolve yeast and 1 teaspoon sugar in warm water in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.
• Pour milk mixture into the yeast mixture; add 2 cups bread flour and egg. Stir the mixture with a wooden spoon until smooth. Add remaining flour, 1/2 cup at a time, mixing thoroughly after each addition, until the dough is smooth and a little tacky.
• Turn dough out onto a sheet of flour-dusted waxed paper and lightly knead to pull dough together; shape into a ball. Place dough in a large, lightly-oiled bowl, and turn to coat. Cover with a towel and let rise in a warm place for about 30 minutes.
• Line a baking sheet with parchment paper. Divide dough into thirds. Break each third into six evenly sized balls and arrange onto prepared baking sheet. Cover balls with a towel to rise further for another 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven until browned, about 15 minutes.

BUTTERED ROSEMARY ROLLS

Steps:

• Spray a small iron skillet with cooking spray (or coat with olive oil). Place frozen rolls in the skillet, leaving plenty of room for rising. Cover and allow to rise for several hours.After rising, brush rolls with melted butter.Sprinkle on chopped rosemary. Brush with additional butter. Sprinkle with coarse sea salt.Bake according to roll package directions (usually 400 degrees for 15 to 20 minutes), until rolls are a deep golden brown on top.Serve skillet on the table.

BUTTERED ROSEMARY ROLLS RECIPE - (4.6/5)

Steps:

• Dissolve yeast in 1/4 cup warm water. Stir in the 2 teaspoons of sugar. Let sit for about 5 minutes until mixture foams up. Heat milk in microwave (or in small saucepan on stove top) Add sugar, butter, salt to hot milk and stir until butter is melted. Cool to 105°F to 110°F. Pour milk mixture into bowl of stand mixer. Add the yeast mixture; egg and mix together. Mix in all-purpose flour, whole wheat flour, vital wheat gluten (if using), beating to form a soft dough. Knead with mixer for 5 minutes, adding extra flour, if needed. Place dough in warm oiled or buttered bowl, turning greased side up. Cover with plastic wrap and let rise in warm place* until doubled in bulk, about 60 minutes. NOTE: I preheat the oven on WARM and then immediately turn it off. My dough rises in 45 minutes. I use bread machine fast-acting yeast. Gently, press dough down and hand-knead for 5 minutes on lightly floured surface. Divide dough into 9 pieces and shape into round rolls. Place them, into a seasoned and lightly oiled cast iron skillet. Cover with a clean cloth & let rise in a warm place until doubled in bulk, about 20 minutes. (I return them to the oven, until it's time to preheat it for baking). OPTIONAL: Melt 1/2 stick of butter, and brush all over the rolls-- gently, so you don't deflate them. Sprinkle lightly with sea salt & rosemary. Bake at 375°F for 18 to 20 minutes or until tops are golden brown. Brush tops of rolls with additional melted butter, while they are hot! If you don't want to make your own rolls: Spray a small iron skillet with cooking spray (or coat with olive oil). Place frozen rolls in the skillet, leaving plenty of room for rising. Cover and allow to rise for several hours. After rising, brush rolls with melted butter. Sprinkle on chopped rosemary. Brush with additional butter. Sprinkle with coarse sea salt. Bake according to roll package directions (usually 400°F for 15 to 20 minutes), until rolls are a deep golden brown on top. MY TOUCH: brush with additional melted butter and inhale the aroma in the kitchen....heavenly!