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).
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.
How to Make Rosemary Brioche Rolls:
- Add warm water to a bowl with yeast and sugar. Set aside until yeast starts to bubble.
Add 3 1/2 cups of flour and 1 teaspoon salt to mixture and stir together. Next, add in 4 eggs, 1 at a time, mixing until combined.
- Mix in butter, rosemary, garlic and pepper until well combined.
Lightly flour a clean surface and knead dough for 3 to 5 minutes, adding flour as needed until dough is smooth.
Place dough in a well greased bowl and cover. Set aside to rise for 1 hour.
Punch dough down to remove air bubbles.
- Shape into rolls and place on a greased baking pan.
- Cover and rise for 30 minutes.
Preheat oven to 375°.
Mix remaining egg with 1 tablespoon water and brush over rolls. Sprinkle with Kosher salt. Bake 20 minutes.
I know these rolls would be amazing for grilled bbq chicken sandwiches or burgers. These rolls made our ordinary lunch time sandwiches something special. I will be making these again soon, really soon and you should too.
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- 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.