Rosemary Dinner Rolls

Ingredients

• 2 1/4 tsp active dry yeast
• 1/2 cup warm water
• 3 Tbsp sugar
• 3/4 cup milk
• 1 large egg
• 3 Tbsp unsalted butter
• 3 1/2 Tbsp chopped fresh rosemary
• 1 1/2 tsp salt
• 1 Tbsp whisked egg
• 3 1/2 cups all-purpose flour
• Good quality extra-virgin olive oil and freshly ground black pepper

Directions

1. In the bowl of an electric stand mixer, combine the yeast, water, and 1/2 tsp of the granulated sugar with a whisk. Let it sit for 5 minutes. Fit the mixer with the paddle, then add the remaining sugar, 2 Tbsp + 2 1/2 tsp, along with the milk, egg, butter, rosemary, and salt. Mix on low speed; don’t worry if the butter looks a little stubborn before the flour goes in.
2. Add 2 cups of flour and mix on low speed just until the dough comes together. Change to the dough hook, keep the mixer on low, and gradually add the remaining 1 1/2 cups flour. Knead on medium-low speed until the dough is smooth and elastic, adding more flour only as needed. You shouldn’t need more than an extra 1/4 – 1/2 cup, and the dough should still feel a bit tacky. Too much flour will make the rolls dense and heavy. Cover the bowl with plastic wrap and let the dough rest for 15 minutes.
3. While the dough rests, butter a 13 by 9-inch baking dish. Press the dough down, then cut it into 12 equal pieces. Shape each piece into a ball; pulling the edges down and tucking them underneath a few times helps make a neat round. Cover with plastic wrap and set in a warm spot until the rolls are almost doubled, about 45 – 60 minutes. During the last 10 minutes of rising, preheat the oven to 350.
4. Brush the tops gently and evenly with 1 Tbsp whisked egg. Bake in the preheated oven until the rolls are golden on top, about 23 – 26 minutes. Serve warm, reheating before serving if needed.