Rosemary Buttermilk Rolls
    Servings Prep Time
    12rolls 30minutes
    Cook Time Passive Time
    18-20minutes 105minutes
    Servings Prep Time
    12rolls 30minutes
    Cook Time Passive Time
    18-20minutes 105minutes
    Ingredients
    Instructions
    1. Warm buttermilk to 95℉-110℉ in the microwave using 30 second intervals.
    2. Combine buttermilk, water, sugar and yeast in a stand mixer bowl fitted with a dough hook (see note). Allow yeast to bloom for 10 minutes
    3. Stir in 1 3/4 cups of flour, rosemary and salt. Knead on low until flour is fully absorbed. Add the butter chunks a few at a time, until the butter has been incorporated and the dough is starting to pull away from the sides. Continue to add remaining flour by the tablespoon until the dough is smooth but still a little bit sticky.
    4. 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.
    5. Preheat oven to 400℉. Remove dough from bowl to a clean work surface. Fold dough two or three times by hand to remove the air. Divide dough into 12 equal portions. 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.
    6. Whisk egg and 1 tbsp of milk with a fork and brush evenly onto rolls. Bake in preheated oven for 18-20. 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.
    Recipe Notes

    -Use only fresh rosemary for this recipe.

    -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.

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