aka the most addictive form bread can take! These rolls were my attempt to replicate the pioneer woman’s amazing (just look at the picture!) Buttered Rosemary Rolls. The idea to add butter to bread is not a revolutionary one but hear me out! – you add the butter pre cooking, and during cooking the bread! Then you remove from oven, add more butter and die and go to heaven.
Here’s the bread in its puffed up pre-oven state. It’s a basic white bread roll recipe (I threw in some wholegrain flour to it would be slightly more, ahem, healthy) to which you add rosemary, butter and sea salt. Aka the flavour!
Here’s the bread just out of the oven looking pretty amazing!
And snuggled safely in the bread basket (the bread has now been devoured by persons unknown. stay vigilant). Here’s a recipe for your basic bread roll base that you can transform into this amazingness
- 500g strong white flour , plus extra for dusting
- 2 tsp salt
- 7g sachet fast-action yeast – please remember to add the yeast, as I didn’t the first time. No rising will occur without YEAST.
- 3 tbsp olive oil
- 300ml hand hot water
- Mix dry ingredients and add water and oil to form a dough. Bring together with your hands and knead on a clean surface for about 5 minutes or until dough is spring and smooth to the touch. Leave to rise for approx one hour or until its about doubled in size and then cut dough into smaller chunks and transfer to an oiled round tin and leave them to rise again for about 20 minutes. Brush with melted butter, chopped rosemary and sea salt and cook at 200 degrees for about 35 minutes. While its cooking, take it out of the oven a couple of times and brush with more melted butter. Eat with soup and contented sighs.