Rosemary Parmesan and Olive Dinner Rolls

I make these dinner rolls at least twice a week. Everybody loves them warm and slathered with lots of butter.  We make all sorts of sandwich filling too. I hope you’re enjoying your weekend. Ours snow-free and pleasant. I wish you a good evening or morning or night whichever corner of the world your are in. I’m planning dinner right now.

Sift the flour, yeast, sugar and salt in the bowl of a stand mixer. Stir in the cheese and rosemary. Make a well in the centre. Add the warm milk, olive oil and egg, and mix using the dough hook until the mixture forms a dough. The dough should be slightly soft and firm. Knead for 5 minutes. ( If dough is too dry add a little milk if too wet add a little flour, 1/2 teaspoon at a time)

Turn the dough on the countertop and knead 2-3 times. Form into a ball

place in a lightly oiled bowl, cover with cling film and let rise in a warm place about 1 hour or until doubled in size.

Knock back the dough, once and divide into 12 equal pieces. Form into balls. Arrange on the prepared baking sheet, cover and let rise about 50 minutes or until doubled in size.

Brush risen dough with eggwash, sprinkle with extra rosemary and salt

and bake 15-20 minutes or until golden brown.
 Serve warm.

Rosemary Parmesan and Olive Dinner Rolls

Preparation time: 15 minutes; Resting time: 2-2½ hours; Makes: 12 medium or 24 small rolls

Ingredients

  • 
450g (3½ cups, 1Ib, 16oz) all-purpose flour

  • 1½ teaspoons Fleischmann’s instant dry yeast

  • 2 tablespoons granulated sugar

  • 1 teaspoon salt

  • ½ cup grated Parmesan or Pecorino Romano cheese
  • ½ teaspoon dried rosemary
  • 1 cup + 2 tablespoons warm milk 
  • 4 tablespoons extra virgin olive oil
  • 1 large egg
  • Eggwash
  • ¼ teaspoon each dried rosemary, extra and large grained salt

Instructions

  1. Preheat the oven to 375ºF (190ºC) ten minutes before using. Line a 13 x 9 inch (33 x 23 cm) baking sheet (tray) with parchment.
  2. Sift the flour, yeast, sugar and salt in the bowl of a stand mixer. Stir in the cheese and rosemary. Make a well in the centre. Add the warm milk, olive oil and egg, and mix using the dough hook until the mixture forms a dough. The dough should be slightly sticky and firm. Knead for 5 minutes. ( If dough is too dry add a little milk and if too wet, add a little flour, 1/2 teaspoon at a time)
  3. Turn the dough on the countertop and knead 2-3 times. Form into a ball and place in a lightly oiled bowl, cover with cling film and let rise in a warm place about 1 hour or until doubled in size.
  4. Knock back the dough, once and divide into 12 equal pieces. Form into balls. Arrange on the prepared baking sheet, cover and let rise about 50 minutes or until doubled in size.
  5. Brush risen dough with eggwash, sprinkle with extra rosemary and salt and bake 15-20 minutes or until golden brown.
 Serve warm.
  6. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 237ml American cup.

Points to Note

  1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperatures depending on your oven. I baked the Dinner Rolls at 375°F (190°C) for 18 minutes.
  2. The dough weighed 875g (2Ib, 31oz) (each bun was about 72g (2.5oz) and 66g (2.3oz) when cooked.). I made 12 medium rolls. For small ones divide into 36g (1.3oz) buns.

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Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

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