SOFT DINNER ROLLS WITH ROSEMARY AND BLACK PEPPER

The dough for these rolls has a nice texture and is simple to shape,  perfect soft, white, and fluffy dinner roll. Make savory rolls by decreasing the sugar and adding a generous dose of black pepper and fresh rosemary. I sprinkle the herbs on top instead of combining with the mixture.

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Soft Dinner Rolls with 

Rosemary and Black Pepper

Ingredients

• 1 package (2 1/4 tsp) yeast
• 1 cup lukewarm water
• 2 Tbsp oil (vegetable, canola, or olive) plus more for greasing bowl and pan
• 1 large egg
• 3 Tbsp - 1/3 cup sugar
• 3 1/4 cups flour
• 1 tsp salt
• 1/2 tsp fresh ground black pepper (optional, for savory rolls)
• 2 tsp chopped fresh rosemary (optional, for savory rolls)
• Pinch of cinnamon (optional, for classic rolls)
• 2 Tbsp melted butter

Instructions

1. Add warm water to the bowl of your mixer and sprinkle the yeast over top. Let sit 10 minutes, until frothy.
2. Add the, oil, egg, and sugar to the bowl. If making savory dinner rolls, add 3 Tbsp of sugar, black pepper, and rosemary. If making classic dinner rolls, add 1/3 cup of sugar and a pinch of cinnamon.
3. Add the flour and mix on medium-low speed with the hook until the dough holds together, about 2 minutes. The dough should clean the sides of the bowl. If not, add additional flour by the Tbsp.
4. Increase speed to medium and knead the dough for 5 minutes.
5. Cover the bowl with a damp towel and let the dough for 20 minutes. Add the salt and mix the dough on low speed for 1 minute.
6. Transfer the dough to a large bowl that has been lightly greased with oil. Cover it with a damp towel and let rise in a warm place until doubled in bulk, 1-1 1/2 hours.
7. Grease the bottoms and sides of a 9-inch baking pan.
8. Turn out the dough onto a lightly floured surface.
9. Divide the dough in half and pinch off 7 pieces of dough the size of a golf ball (2 oz each if you're using a scale) from each half.
10. Roll into rounds and place in the pan about 1/2-1 inch apart (they should fill the pan after the final riser).
11. If freezing, wrap the pan tightly in foil and place in the freezer. Remove from the freezer and let thaw on the counter - plan on 2-2 1/2 hours for thawing and rising.
12. Cover with a damp towel and let them rise for 20 minutes + oven preheating time. The rolls should expand to fill up the entire pan, if you can see more than a couple of spots of the bottom of the pan, let them rise a bit longer.
13. Preheat oven to 350.
14. Brush the rolls with half of the melted butter and bake for 20 to 30 minutes, until golden brown. Remove them from the oven and brush with remaining butter. Serve immediately or at room temperature.

Seronok buat roti ni. patutlah Chef Wan ajak Yuk...buat roti, dulu takut tapi sekarang sudah berani...rupa-rupanya mudah ya..kena tahu teknik dan kena betul sukatan roti pun jadi cantik. Resipi menggunakan rosemary dan lada hitam dibancuh sekali dalam adunan tapi saya terbalikkan saya tabur di atas..takut nanti kalau masukkan nanti..budak-budak tak makan..dia orang ni kalau ubah dari yang biasa pasti akan mencebek bibir tak suka la tu. Tektur roti ini cukup lembut. Kalau hendakkan yang pedas kurangkan gula..baru boleh rasa herbanya kalau tidak ikut sukatan yang ada. Boleh digunakan juga untuk cheese dan bahan-bahan yang lain. Boleh dijadikan bahan asas roti bagi yang ingin mengubah suaikanya.


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