Ingredients:
- 4 cups bread flour
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 1/2 cups warm water (about 110°F/43°C)
- 2 tablespoons fresh rosemary, finely chopped
- 1/4 cup olive oil (plus extra for brushing)
- 1 teaspoon salt
- 1 teaspoon sugar
- Sea salt flakes (optional, for topping)
Instructions:
- In a small bowl, combine the warm water and sugar. Sprinkle the active dry yeast over the water mixture, give it a quick stir, and let it sit for about 5-10 minutes until it becomes frothy.
- In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the bread flour, chopped fresh rosemary, olive oil, and salt.
- Pour the activated yeast mixture into the bowl with the dry ingredients.
- Mix the ingredients together to form a rough dough.
- Knead the dough by hand on a floured surface or using a stand mixer with a dough hook attachment for about 8-10 minutes until the dough becomes smooth and elastic.
- Place the dough in a greased bowl, cover it with a kitchen towel or plastic wrap, and let it rise in a warm place for about 1-1.5 hours or until it doubles in size.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Punch down the risen dough and divide it into equal-sized portions. Shape each portion into a ball and place them on the prepared baking sheet, leaving some space between each roll.
- Cover the rolls loosely with a kitchen towel and let them rise for another 30-45 minutes, or until they have doubled in size.
- Optionally, brush the risen rolls with a little olive oil and sprinkle sea salt flakes on top for extra flavor and decoration.
- Bake the rosemary olive oil rolls in the preheated oven for 20-25 minutes or until they turn golden brown.
- Remove the rolls from the oven and let them cool on a wire rack before serving.
These rosemary olive oil rolls are fragrant, soft, and infused with the wonderful aroma of fresh rosemary. Enjoy them as a delightful accompaniment to soups, salads, or as a flavorful addition to any meal!
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