Rosemary Brioche Rolls are rich, flavorful and delicious with Sunday dinner or perfect for sandwiches and burgers.
I still get a few magazines in the mail and sometimes they can sit on my desk for weeks before I get around to looking at them. It’s not unusual to have 2 months sitting in the pile before I get around to even taking them out of the little plastic sleeve.
I always find recipes that I want to try. I have started tearing them out so I don’t forget about them (my attention span is getting shorter by the second). In fact I have one on my beside table right now, it’s been there since Christmas and I can’t even remember what the recipe is, but eventually I will get around to trying it.
These Rosemary Brioche Rolls came from the April 2014 issue of Country Living. I couldn’t resist. I’ve been wanting to make brioche for the longest time and with the mention of rosemary I could no longer put it off. I made these the very next day.
It was on a Sunday, the guys worked for a few hours and we ate lunch in the late afternoon. The rolls were meant for supper but then no one was hungry. I ate two right out of the oven and they were some kind of amazing.
I know these rolls would be amazing for grilled chicken sandwiches or burgers. These rolls made our ordinary lunch time sandwiches something special. I will be making these again soon, really soon.
- 1/2 cup warm water (about 100 degrees)
- 1 package Platinum Red Star Yeast
- 1/4 cup sugar
- 4 cups all purpose flour
- 1 teaspoon salt
- 5 large eggs, divided use
- 1/2 cup butter, softened
- 1 tablespoon finely chopped fresh rosemary
- 1 large garlic clove minced
- 1 tablespoon fresh ground pepper
- 2 tablespoons Kosher salt
Add warm water to a large bowl, stir in yeast and sugar. Let stand until yeast starts to bubble, about 5 minutes.
Add 3 1/2 cups of flour and 1 teaspoon salt to mixture and stir together. Add 4 eggs, 1 at a time, mixing until combined. Add butter, rosemary, garlic and pepper, stirring until well combined.
Pour dough onto a lightly floured surface and knead for 3 to 5 minutes, adding flour as needed until dough is smooth and no longer sticky.
Place dough in a well greased bowl and cover with a flour sack towel. Set in a warm place to rise about 1 hour.
Punch dough down and shape into 12 rolls. Place on a greased or lined baking pan. Cover and let rise for 30 minutes.
Preheat oven to 375 degrees F.
Mix remaining egg with 1 tablespoon water and brush over rolls. Sprinkle with Kosher salt. Bake until golden brown about 20 minutes.