Well I hope everyone out there reading this post had a wonderful Christmas, I sure did. It was busy, busy and more busy. With baking, I am so sick of cookies, and packing up said baked goods, delivering said goods and cooking Christmas dinner… ugh! In fact I was so busy I don’t really feel like I had any time off at all…*sigh*. But in the end it was worth it all. In fact my mom said that the best gift I gave her this year was making Christmas dinner, she was glad she just didn’t have to make it herself, and let me tell you I think it turned out mighty fine if I don’t say so myself!
We had a herbed prime rib, the first one I have ever made, and it turned out perfectly medium rare. I got the recipe from the Ingrid at The Cozy Apron. It was easy to follow and it came with a great side recipe for an easy to make horseradish dipping sauce. By the way Ingrid if you read this I want your hubby, he takes some fine pictures for her website that are just drool worthy! With the prime rib I made some great sides, three cheese scalloped potatoes and balsamic and basil green bean salad. But what I had the most fun making and was really proud of were the homemade pull apart rolls that I made from Chef John at Food Wishes. I have never make yeast rolls before so after watching the video from Chef John I knew that I was going to have to give these rolls a try because there was NO KNEADING! Yes let me say that again… NO KNEADING, and that in its self made this a must try recipe for me. So to make this post shorter, because I am starting to get long winded, try these rolls. The have a great light taste of rosemary and salt and they are not heavy on the stomach, because prime rib is heavy enough, and finally if I can make them then anyone can.
A light yeasty roll with a hint of rosemary and sea salt!
1 Pkg. (2 1/4 tsp.) Active dry yeast
1/4 C. Warm water (110 °F)
1 C. Whole milk
4 Tbsp. Unsalted butter
2 C. A-P Flour
1 Tbsp. Honey
1 tsp. Salt
2 tsp. Fresh rosemary, finely minced
1/2 C. A-P Flour, or as needed
2 Tbsp. Olive oil
1 tsp. Milk
1/2 tsp. Coarse sea salt, or to taste
Non stick cooking spray
In a small bowl, or measuring cup, combine the warm water and yeast.
Set the yeast aside for 10-15 minutes, in a warm area, to let it proof. After proofing the yeast should smell yeasty and be slightly bubbly on the top and around the edges.
While the yeast is proofing in a small saucepan, over low heat, combine the milk and butter.
Melt the butter into the milk and be careful not to scald the milk so keep the burner on low.
In a stand mixer, with the dough hook attachment, combine the flour, yeast, honey, rosemary and warm milk/butter and mix on low until combined, scraping down the sides of the bowl if needed.
Now add in the remaining flour, 2 Tbsps. at a time, until the dough pulls away from the side of the bowl. You may have to add more then 1/2 C. in total to reach the point when the dough pulls away from the bowl, that is okay I used more then 1/2 C.
Turn the mixer up to medium speed and let the dough knead on the hook for about 6 minutes, add in more flour if the dough starts to stick to the sides of the bowl again.
While the dough is kneading grease the sides and bottom of a large mixing bowl with the olive oil and add the dough when it is done kneading.
Cover the mixing bowl with plastic wrap and let the dough rise, in a warm place, until it doubles in size, about 60-90 minutes.
After the dough doubles in size with a rolling pin roll and cut out, pinch out by hand or weigh out on a scale 32 equal sized portions of dough into small balls.
On a large baking sheet covered with a silicone pad or parchment paper align the dough balls, being sure that the dough balls do not touch but keeping them close together, into 4 rows of 8.
In a small bowl combine the egg and milk and beat with a fork until well combined.
With a pastry brush cover the top of each roll with the egg mixture and sprinkle them with the course sea salt.
Now measure out a large sheet of plastic wrap, enough to cover the baking sheet, spray it with non stick cooking spray and place it over the rolls, greased side to the rolls. Let the rolls proof, again in a warm area, for about 20-30 minutes until they have doubled in size.
While the rolls are proofing preheat your oven to 375°F, 350°F if using a convection oven.
After the rolls finish proofing remove the plastic wrap and bake them for about 20 minutes or until they are golden brown on top.
Eat the rolls right away hot out of the oven or store them in an air tight container, after they come to room temperature, for 2-3 days.
Well that’s it for this week. I hope everyone has a safe and HAPPY NEW YEAR!! Also have a great rest of your week and please drop back by after you try these delish Rosemary & Sea Salt Pull Apart Rolls and let me know how you liked them, I love reading your comments and I really do read them all!