Rosemary Buttermilk Rolls bake up perfectly soft and speckled with fresh rosemary.This makes them absolutely perfect along side your baked ham or golden roasted turkey.There’s almost nothing better than freshly baked bread, filling the kitchen with an amazing aroma.The kind that sparks a memory and elicits a feeling of comfort.
These lovely rolls are easier than you think, requiring no fancy equipment and use everyday ingredients. When making bread, it’s important to distribute the yeast evenly, whether you’re using fresh yeast or dry yeast.Because I’m using dry yeast, I bloom it with the liquids and sugar prior to mixing. This not only ensures the yeast will be evenly dissolved and distributed but also gives it a head start in the production of carbon dioxide which helps the bread rise.
You won’t be disappointed, and neither will your guests.Rosemary Buttermilk Rolls are delicious and simple and will make your holiday table the best it can be. Enjoy!
Whisk together buttermilk and 1/4 cup water. Warm to 95℉-110℉ in the microwave using 30 second intervals.
Combine warmed liquids, sugar and yeast in a stand mixer bowl fitted with a dough hook (see note). Allow yeast to bloom for 10 minutes
Stir in 1 1/2 cups of flour, rosemary and salt. Start kneading and add the butter chunks a few at a time, along with additional flour until the butter has been incorporated and the dough is starting to pull away from the sides. Continue to add flour by the tablespoon until the dough is smooth and no longer sticks to the side of the bowl, about 8 minutes.
Place dough in a lightly oiled bowl and cover with plastic wrap or kitchen towel. Allow dough to rise in a warm, draft-free area until doubled in size, approximately 60 minutes.
Preheat oven to 400℉. Remove dough from bowl to a clean work surface. Knead two or three times by hand to remove the air. Divide dough into 12 equal portions of 55-58 grams each. Roll into balls and place on a parchment lined baking tray 1/4" apart. Cover with oiled plastic wrap or kitchen towel and allow to rise for 45 minutes.
Whisk egg and 1 tbsp of water with a fork and brush evenly onto rolls. Bake in preheated oven for 18-20, rotating tray half way through baking time. Remove from oven and slide onto a cooling rack, removing the parchment paper. Allow rolls to cool to slightly warm or room temperature for serving.
-If kneading by hand, bloom yeast as instructed and stir in the first portion of flour, rosemary and salt. Turn the wet dough onto a work surface and add a few chunks of butter and 1/4 cup additional flour. Knead by hand, adding remaining butter and flour by the tablespoon until dough is smooth and no longer sticks excessively to the work surface. Proceed as the recipe indicates.
-Spacing buns 1/4" apart will result in tray style rolls that you have to pull apart. For more individual rolls, increase spacing to 1 1/2" between rolls.
Entertaining can be a challenge at any time, add in the hustle and bustle of Christmas and it’s easy to find yourself overwhelmed. In this post, you’ll find some of my holiday favourites for the season. Some are make-ahead to help along the way and give you time to enjoy with friends and family. I’ve also got a few vegetable side dishes that are quick, easy and will pair with many main course options. Of course, there are a few sweets along the way too. May the season bring you the love and warmth of friends and family, and great food of course! Happy holidays everyone.
This refreshing all-purpose beverage gets named Holiday Punch for this time of year, but truthfully, it’s wonderful anytime you have a gathering. It takes no time at all to mix together and has a festive flair with the addition of cranberries.
It’s a game changer really! Why? Because it’s also very, very good with vodka or white rum.So those who want to live it up a little can, while non-drinkers, designated drivers and kids also have something great to drink.
It will allow you to free up some of your valuable time not having to fuss with cocktails and making sure everyone has a drink poured.I find that if you serve this Holiday Punch and put out bottles of wine, most everyone is happy and can serve themselves. Not to mention it’s rather yummy to sip on with or without alcohol. Cheers!
With the holidays fast approaching, it’s time to sift through old recipes, ponder new ones and somehow come up with a foolproof menu.Cranberry Almond Roasted Broccoli is the perfect side dish for all your entertaining needs.Not only because it has the perfect balance of savoury, crunchy and sweet, but because it roasts up in the same amount of time that it takes to rest a roast or turkey.Meaning, you don’t need to worry about oven space or soggy vegetables.
Cranberry Almond Roasted Broccoli cooks up al dente with golden roasted edges.Crunchy almonds and chewy, sweet cranberries add a wonderful dimension of texture and flavour that signifies the holidays. Quick and easy with little fuss and holds up well. Enjoy!
Recipe source for Cranberry Almond Roasted Broccoli: Compelled To Cook
Split broccoli spears into large bite-size pieces. Place broccoli and garlic on a large baking tray and drizzle with olive oil. Sprinkle with salt and pepper and toss to coat evenly. Spread out in a single layer.
Roast for 7 minutes. Add almonds and turn broccoli. Continue to roast for another 7 minutes. Add dried cranberries and toss to combine. Return to oven for 5-6 minutes until broccoli is tender and almonds are golden. Serve immediately.