Imagine walking into a kitchen filled with the intoxicating blend of fresh rosemary and roasted garlic, where warm, golden-brown rolls promise to transport you straight to the rustic countryside of Italy. These Rosemary and Garlic Rolls aren't just bread; they're a culinary experience that will elevate your dining table from ordinary to extraordinary. Whether you're a seasoned baker or a curious home cook, this recipe will have you creating bakery-worthy rolls that will make your guests wonder if you've been secretly trained by an Italian nonna!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 12 rolls
Ingredients
- 3 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 tablespoon fresh rosemary, chopped
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/4 cup olive oil
- 1 cup warm water
Instructions
- In a large mixing bowl, combine warm water and active dry yeast. Let sit for 5-7 minutes until the mixture becomes frothy and activated.
- Add olive oil, minced garlic, chopped rosemary, and salt to the yeast mixture. Stir thoroughly to combine all ingredients.
- Gradually add flour to the wet ingredients, mixing with a wooden spoon or stand mixer with a dough hook until a soft, slightly sticky dough forms.
- Transfer the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when gently pressed.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm, draft-free area for approximately 1 hour or until doubled in size.
- Punch down the risen dough and divide into 12 equal portions. Shape each portion into a smooth roll.
- Arrange rolls on a parchment-lined baking sheet, leaving space between each for expansion. Cover and let rise again for 30 minutes.
- Preheat oven to 375°F (190°C). Optionally brush rolls with extra olive oil and sprinkle with additional chopped rosemary.
- Bake for 20-25 minutes until golden brown and sounds hollow when tapped on the bottom.
- Remove from oven, let cool on a wire rack for 10 minutes before serving warm.
Tips
- Yeast Activation is Key: Ensure your water is warm (not hot) to activate the yeast without killing it. The mixture should look frothy and alive.
- Kneading Technique: Don't rush the kneading process. A full 8-10 minutes develops the gluten, giving your rolls that perfect, soft texture.
- Rising Environment: Choose a warm, draft-free spot for rising. A slightly warmed oven (turned off) or near a sunny window works perfectly.
- Fresh is Best: Use fresh rosemary and freshly minced garlic for the most vibrant flavor profile.
- Olive Oil Brush: The optional olive oil brush before baking adds a beautiful golden sheen and extra flavor to your rolls.
- Don't Overbake: Watch your rolls closely in the last 5 minutes of baking to prevent them from becoming too dark or dry.
- Serving Suggestion: These rolls are best served warm, ideally alongside soups, salads, or as a standalone appetizer with a bit of herb-infused olive oil for dipping.
Nutrition Facts
Calories: 140kcal
Carbohydrates: 22g
Protein: 3g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
