Today we roll up our sleeves and prepare some delicious rosemary rolls. However, more than rolls, I would call them little focaccias because they are very soft and full of crumb. We loved them, so I recommend you try them. They are perfect on the table, but also very suitable for a snack or a picnic. I’m sure they won’t disappoint you.
Other roll recipes that might interest you:
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Cooking time: 15 Minutes
- Portions: 7 Pieces
- Cuisine: Italian
Ingredients for Rosemary Rolls
I used active dry yeast, but fresh yeast is also fine. In this case, I recommend using about 10-12 grams and dissolving it in warm milk before adding it to the flour.
- 2 1/2 cups all-purpose flour
- 3 tbsps butter
- 1 1/2 tsps active dry yeast
- 2/3 cup milk
- 1 sprig rosemary
- 1 tsp salt
Tools
I prepared the dough for these rosemary rolls with a stand mixer, but you can make them with any other mixer or easily by hand, working the ingredients first in a bowl and then on the pastry board.
- Stand Mixer
- 1 Mezzaluna
- 1 Whisk
- 1 Baking Tray
Preparation of Rosemary Rolls
Wash the rosemary sprig well, dry it, and chop it finely with a mezzaluna.
Pour the flour into the stand mixer bowl, add the active dry yeast, and mix with a small whisk.
Then add 2/3 cup of warm milk and start kneading with the dough hook.
When the dough has come together, add the softened butter in pieces, the salt, and the chopped rosemary, and continue kneading until you get a smooth and homogeneous dough that clings to the hook. If, while working, you realize that the dough is too hard, add more milk. I added a couple of tablespoons. This is because the absorption of liquids depends greatly on the quality of the flour.
Transfer the dough onto the pastry board, work it for a few moments with your hands, and shape it into a ball. Place it inside a bowl, cover with plastic wrap, and let it rise until doubled in volume in a warm place, away from drafts. As always, the rising time greatly depends on the ambient temperature and can vary from two to three hours.
After this first rise, transfer the dough onto the pastry board and divide it into seven pieces weighing about 2.5 oz each. Shape into seven balls.
Place them inside a baking tray lined with parchment paper, cover with a tea towel, and let them rise for another hour.
Finally, bake the rosemary rolls in a preheated static oven at 350°F for 15 minutes. Remove from the oven and let them cool slightly before serving. Enjoy! Paola
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