On Friday I did some major spring cleaning in the house. Moving things around, organizing and washed and dried a ton of laundry. No really, I’m pretty sure it was an actual ton. My older boys being the size of men makes for some massive laundry piles. Not to mention the mud and the cow manure and more grosser things that get on our clothes during calving. But who wants to hear about that?
So on Saturday, I was a little tired of cleaning. I was ready to do some cooking. I had a fresh bunch of rosemary that my Mom sent from her massive rosemary plant or maybe it’s considered a bush. I added a little to the bread dough and let me tell you, it made the best bread ever!
I don’t want to tell you how many of these rolls I ate fresh out of the oven. I can’t even fathom the carbs but it was worth every one! Making homemade bread is like therapy, kneading seems to make stress melt away. With 2 teenage boys and a ornery seven-year old, stress is a definite issue for me. Not to complain, they are good, hard-working kids. But it’s like the old saying about paying for your raising, and all I can say is, “Sorry Mom & Dad!”
I told the boys that they shouldn’t even try the rolls because they were awful. They didn’t buy it, they had already tried them and I had to share!
I believe I will be making these again soon and begging Mom for more rosemary! I may have to actually get on the treadmill, heaven forbid, right?
Fresh Rosemary-Parmesan Rolls
- 1 1/2 cups warm water (95 to 100 degrees F)
- 1 tablespoon yeast
- 2 tablespoons sugar
- 1/4 cup olive oil
- 1 egg
- 4 1/2 to 5 cups all purpose flour (King Arthur is best)
- 1 teaspoon sea salt
- 1 cup Parmesan Cheese, finely grated
- 1 tablespoon fresh rosemary, chopped
- 6 tablespoons butter
- 1 clove garlic, minced or grated
In a large mixing bowl, add warm water, yeast, sugar and olive oil. Stir together and set aside about 5 minutes or until yeast starts to bubble.
Mix in egg and stir in 1 cup of flour. Add salt and an additional 2 cups of flour, Parmesan cheese and rosemary, stirring until well combined. Add flour 1/2 cup at a time until dough pulls away from sides of bowl.
Pour onto a well floured surface. Knead for 5 minutes, adding flour about 1/4 to 1/2 cup at a time as needed. Dough should be flexible but not sticky.
Shape into rolls and place in a well-greased baking pan. I used 2 small pans.
Cover with a flour sack towel and allow to rise for about 30 minutes to an hour.
Preheat oven to 400 degrees F.
Bake rolls for 12-15 minutes or until golden brown.
While rolls are baking, add butter and minced garlic clove to a small saucepan. Cook over low heat for 5-7 minutes. Remove from heat and set aside.
When you remove rolls from oven, immediately brush them with garlic butter and devour!
Yield: 20 rolls.