I don’t think there is a person on this earth that loves rosemary more than I do. It is my favorite of all the culinary herbs. It smells delicious, it tastes delicious and it’s beautiful! What more could I ask for in an herb? I based this recipe off of another roll recipe I have but added my own touches to make them full of yummy rosemary flavory goodness. I’d have loved to give you this recipe prior to the Thanksgiving holiday but I had to see just how well they were received during our Thanksgiving feast. They were very well received indeed.
The recipe is below in a printable format, but I wanted to share a few photo’s with details about my process. First, after the dough is all mixed to a lovely elasticy consistency, you will want to roll the 3 little balls to put in each muffin pan – this will create the fun clover effect which is just so much better than boring ‘ole rolls.
After you let them rise in the muffin pan they should look something like this. This is when I brush them with the egg and milk mixture and sprinkle them each with a little bit – or in my case, a lot – of rosemary and sea salt.
Oh, the lovely rosemary fragrance that infused my kitchen! I hope your family enjoys them as much as we do.
Rosemary Clover Rolls
- 1 cup luke warm water
- 1 tablespoon white granulated sugar
- 1 package or 2.25 teaspoons of active dry yeast
- 1 teaspoon salt
- 2 tablespoons unsalted butter
- 2 tablespoons rosemary
- 1/2 teaspoon of each oregano basil, marjoram and thyme
- 3 cups flour
- olive oil to coat your rising bowl
- 1 egg beaten with a drizzle of milk
- sea salt
- Dissolve active dry yeast and sugar into luke warm water. Let sit until well dissolved.
- Add salt, butter, oregano, basil, marjoram, thyme and 1 and 1/2 tablespoon rosemary, into your liquid and mix.
- Gradually start adding your flour kneading or mixing as you add all the flour.
- Knead or mix until the dough starts getting that elastic type consistency.
- Coat a large bowl with olive oil and place dough in the bowl turning it several times so that it's well coated with the olive oil. Cover and let rise in a warm area for 1 hour.
- Grease muffin pan.
- Roll small pieces of dough until they are about 1 inch in diameter and place 3 balls into the bottom of each muffin pan.
- Cover and let rise for 1 hour.
- Mix egg and milk together and lightly brush each roll with a little bit of egg mixture.
- Sprinkle the remaining rosemary and a little bit of sea salt onto the top of each roll.
- Bake at 375 for about 18 minutes or until golden brown.