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 make 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!
Author: Compelled to Cook
- 1/4 cup water
- 3/4 cup buttermilk
- 1 tbsp active dry yeast
- 1 tsp granulated sugar
- 2 1/4-2 1/2 cups all purpose flour
- 1 tsp kosher salt
- 1 tbsp fresh rosemary, finely chopped
- 1/4 cup unsalted butter cut into chunks
- 1 large egg
- 1 tbsp water
- 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.