Rosemary Dinner Rolls

In just 2 hours, you can have these super delicious rolls.  We've made them for serving with a cranberry brie, egg sandwiches, and for dinner.  They are always perfect!

Rosemary Rolls

makes 10-16

¾ cup (180g) milk, around 110°F

2 tablespoons sugar

1 ½ teaspoons yeast

⅓ cup (75g) butter, room temperature

1 tablespoon dried rosemary

2 cloves garlic , minced

1 teaspoon salt

1 large egg, room temperature

3 cups (375g) flour, or possibly a little less

1 tablespoon butter, melted

1 teaspoon salt

1/2 tablespoon dried rosemary

Warm your 180g milk to about 110°F.  Add 2 tablespoons sugar, 1 1/2 teaspoons yeast. Stir.  Let sit for 5 to 10.

In a stand mixer fitted with the dough hook (a paddle would work ok too), add 75g butter, 1 tablespoon rosemary, 2 cloves garlic, 1 teaspoon salt and mix till fluffy.

Add egg and mix again.

Add yeast mixture, most of 375g flour, mixing and adding more flour until you have a smooth ball of dough that starts to pull away from the sides of the bowl.  Mix for 2 minutes longer.

Oil a/the bowl and let it rise covered for 45 to 60 mins.

Preheat oven to 375.

Grease a cast iron skillet.

Cut the dough into 10 pieces (or try them in 16 pieces for smaller rolls). Shape into balls and place into skillet.

Brush the tops with butter, sprinkle with rosemary and salt.

Cover the skillet and let rise again for 30 minutes.

Bake for 22 minutes (more or less, depending on size) until the tops are golden.

Serve warm!