2 1/4 tsp active dry yeast (one packet)
1 stick butter (soft)
1/4 cup warm water
1 cup milk
2 tbsp sugar
1 large egg
1 tsp salt
3 cups flour
1 rosemary sprig
2 garlic cloves
coarse sea salt (I used Kosher)
Dump 2 1/4 tsp active dry yeast in a bowl and add 1/4 cup of warm water. Stir and let the yeast sit there for 5 minutes.
Mix 2/3 stick of butter with 1 cup of milk. In a separate container, lightly beat a large egg. Pop the milk & butter mix in the microwave for a minute at full power. It doesn’t have to be hot, just warm. Transfer the yeast water to your mixer bowl. Add 2 tbsp sugar, 1 tsp salt, pour in the egg and add 1 cup of flour.
Now pour in the milk with butter. Mix until the flour is incorporated before adding another cup of flour. Repeat this process until all the flour is incorporated. As soon as the wet and dry ingredients are combined, turn off the mixer and let the dough rest for 5 minutes before starting the kneading process. (This is when I switch from using my paddle attachment to the dough hook.) Unless you’re doing this by hand, then you start kneading right away and only use extra flour if the dough starts sticking to your hands. The dough will look really sticky at first, but that will resolve itself during kneading as the gluten are developed.
Knead for 6 to 7 minutes, by the end of which the dough will have formed into a ball. If your dough looks impossibly sticky in the final few minutes, add a tbsp flour at a time. But remember, it should still be sticky to the touch! (My dough always looked too sticky...I probably ended up adding about 4 extra Tbsp) Transfer the dough to a lightly oiled bowl, apply some oil to the top of the dough to prevent it from drying out. Cover with a towel and let it rise for about an hour, until it doubled in size.
Lightly butter a baking tray.
Transfer the dough to a lightly floured cutting board (or clean granite counter top). It should be a really supple and slightly sticky dough.
Flatten it with your hand and using a sharp knife divide the dough into 12 pieces.
In stead of rolling the dough in your hand, you simply fold the sides to the bottom and shape them in the palm of your hand. Transfer them to the buttered baking tray but give them a little room to rise. Cover them with a towel and let them rise for an hour to an hour and a half.
Until they doubled in size.
Break out the pestle and mortar. In order to get the flavor inside the butter, you have to release some of the oils. Strip the rosemary sprig and add 2 garlic cloves.
Now smash the whole thing, reallly bruise the rosemary.
Add the remaining 1/3 stick of butter and lightly mix it. Leave it be for an hour or so, while the dough rises.
Once dough is done rising, microwave the butter mixture. This will intensify the flavor and will make it easier to brush on top of the rolls. Give it 30 seconds at full power.
Brush it all over the dough and don’t be shy, they’re not called butter rolls for nothing! Be sure not to add too much of the rosemary...if it burns it won't taste very good. Last but not least, sprinkle a generous amount of coarse sea/kosher salt all over them.
Bake them in a preheated oven at 350F for 20 minutes. Until all puffy and golden brown.
I tripled this recipe for Thanksgiving. Everyone seemed to love them. I know I did!
Make these for Christmas!
Make these for Christmas!