I’m usually not one to bake bread, in part because I’m a little too impatient to wait for it to rise and because while I love a tasty roll, I try to refrain from having them around the house. I decided that Easter Sunday would be the perfect occasion to bake up some Rosemary Brioche Rolls. They turned out to be so delicious. The center was light and airy and speckled with bits of rosemary and black pepper. The top was crisp but not hard and finished with a pinch of maldon sea salt (in my opinion, the best part!). I’m already planning on giving these a try with kalamata olives instead of the rosemary in hopes that they will come become the my new go-to for dinner party rolls. If you’re not a fan or rosemary or black pepper, no worries! Sub them out for something you like or leave them out all together! Happy Baking!
Rosemary Brioche Rolls:
Adapted from Country Living
Prep it:
– 1 tablespoon active dry yeast
– 3 1/2 cups whole wheat flour, plus more for kneading
– 1/4 cup sugar
– 1 teaspoon salt
– 5 large eggs
– 1 stick unsalted butter, at room temperature
– 1 tablespoon finely chopped fresh rosemary
– 1 tablespoon freshly ground black pepper
– 2 tablespoons Maldon sea salt or kosher salt
Make it:
– In a small bowl whisk together yeast and 1/2 cup warm water. Let sit for 10 minutes.
– In the bowl of a stand mixer or large bowl, combine flour, sugar and salty. Add yeast mixture and still well.
– Add 4 eggs, one at a time, mixing well between each egg. Add butter, rosemary and pepper. Stir until combined.
– Transfer dough to a lightly floured surfaced and knead until dough is smooth and comes together. Place in a large, lightly greased bowl and cover with a kitchen towel for 1 hour or until doubled in size.
– Prepared baking pan by lining with parchment paper.
– Divide dough into 12-14 equal pieces. Roll into a ball and place on baking sheet.
– Cover loosely and let rise for 30-45 minutes or doubled in size.
– Pre-heat over to 375 degrees.
– Wish remaining egg with 1 tablespoon water and brush top of rolls with egg wash. Spring with sea salt.
– Bake for 20 minutes or until golden brown. Let cool.
Enjoy!
Cheers,
Laura
