Monday, August 29, 2011
Rosemary Bread Rolls
Peeta Melark never has to worry about competition from me as a bread baker. Yesterday I posted about my jalapeno cheese "rolls" and so you know those were not my best looking work. I wanted to try and make actual rolls, so I decided to make ATK's rustic bread recipe, and added fresh rosemary.
These bread rolls were a lot better looking, and were pretty tasty. I think they would have been better served warm, but I took them to work for a birthday potluck. Turns out, they go really well with olive oil and vinegar.
Rosemary Bread Rolls
adapted from America's Test Kitchen's Rustic White Bread
2 cups bread flour*
2 1/4 cups all-purpose flour
1 envelope (2 1/4 teaspoons) rapid-rise yeast
2 teaspoons salt
1 3/4 cups water, warm
2 tablespoons honey
2 tablespoons fresh rosemary
Pulse the bread flour, 2 cups of all-purpose flour, yeast, and salt in a food processor to combine. While the processor is running, add the water and honey and process until a rough ball forms, about 30 to 40 seconds. Let the dough rest for 15 minutes, then process for 30 more seconds. Turn the dough out onto a clean counter and knead by hand to form a smooth, round ball, about five minutes, adding the remaining 1/4 cup of flour as needed to prevent sticking. Add the rosemary, little by little, during this time. Transfer to a lightly oiled bowl, cover with plastic wrap, and let rise until nearly doubled in size and springs back slowly when indented with a finger, about 1 to 1 1/2 hours.
Pinch the dough down, and pinch off small portions (about 1/3 cup), roll into balls. Arrange on a cookie sheet lined with parchment paper. Cover loosely with a lightly oiled piece of plastic wrap and let rise again until touching, about 45 to 60 minutes.
Pre-heat oven to 350 degrees. Spray the rolls with water before putting in the oven; spray again every minute for the first 3 minutes. Bake until rolls are brown and cooked through, about 40 minutes.
*I used unbleached bread flour because I had it on-hand.