Rosemary Rolls (Print Version)

# Ingredients:

01 - 4 cups all-purpose flour (500g), divided.
02 - 2 envelopes rapid rise yeast (4½ teaspoons).
03 - 1/4 cup granulated sugar (50g).
04 - 2 teaspoons fresh rosemary, minced.
05 - 1 teaspoon kosher salt.
06 - 1½ cups whole milk (366g), warmed.
07 - 1 large egg, room temperature.
08 - 2 tablespoons unsalted butter.
09 - 1 teaspoon fresh garlic, minced.
10 - 1 teaspoon fresh parsley, minced.
11 - 1/2 teaspoon kosher salt.

# Instructions:

01 - Combine 3 cups flour, yeast, sugar, rosemary, salt.
02 - Add warm milk and egg. Knead 2 minutes. Add remaining flour gradually. Knead until dough pulls from bowl.
03 - Place in greased bowl, cover 45 minutes, let double in size.
04 - Punch down dough, divide into 12 balls, place in greased 9x13 pan, rise 30 minutes more.
05 - Heat oven to 375°F, bake 18-22 minutes until golden.
06 - Make garlic butter, brush on warm rolls.

# Notes:

01 - Use warm milk (110-115°F).
02 - Can make ahead.
03 - Freezes well.
04 - Fresh herbs work best.
05 - Perfect for holidays.
06 - Can use stand mixer or hand knead.

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