I have a big time weakness for bread. Italian restaurants are a serious danger for me. Now, mix bread with a pinch of rosemary and for some reason, I just can’t stop myself. This recipe comes from one of my favorite cookbooks “Pillsbury Complete Book of Baking” My little family of four put down a dozen of them tonight and we wanted more. They are so soft and moist on the inside but a little crunchy on top…mmmm…mmm…mmm!
2 to 2 and 1/2 cups all-purpose flour
1 tsp sugar
1 tsp salt
1 pkg. fast acting yeast (or 2 and 1/4 teaspoons)
1 cup water
1 egg white, beaten
dried rosemary leaves, crushed
In a large bowl, combine 1 cup flour, sugar, salt and yeast: mix well. In a small saucepan, heat water until very warm (120-130 degrees). Add warm water to flour mixture. Blend at low-speed until moistened; beat 2 minutes at medium speed. By hand, sir in an additional 1/2 to 1 cup flour until dough pulls cleanly away from sides of bowl.
On floured surface, knead in 1/2 cup flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl; cover loosely with plastic wrap. Let rise in warm place until light and doubled in size, about 30 minutes. A good way to check if your dough is doubled in size is to do the “poke test.” Poke your finger into the top of the dough. If the dent stays, your dough is ready, if it bounces back, you need to let it keep rising.
Grease large cookie sheet. Punch down dough several times to remove all air bubbles. Divide dough into 12 pieces; shape into balls. Place on greased cookie sheet. Cover with greased plastic wrap. let rise in warm place until doubled in size, about 15 minutes.
Place shallow pan half full of hot water on lower oven rack. (I suggest getting it to your stove top and adding water there instead of trying to walk a cookie tray with water from your sink, trust me – I had to mop up my floor 🙂 ) Also, when you open the oven door after placing the pan of water in, don’t put your face anywhere near the oven door. I think I permanently melted my maskara onto my eyelashes.
Heat oven to 425 degrees. Uncover dough. Brush rolls with egg white; sprinkle with rosemary. Bake at 425 degrees for 14-21 minutes or until light golden brown. Immediately remove from cookie sheet; cool on wire rack.