Rosemary Dinner Rolls with Whipped Honey Butter

 

Rosemary Dinner Rolls with Whipped Honey Butter

Ingredients:

For the Rolls:

3 cups (375 g) all-purpose flour

1 packet (7 g) instant yeast

2 tablespoons (25 g) sugar

1 teaspoon salt

¾ cup (180 mL) warm milk

¼ cup (60 g) unsalted butter, melted

1 large egg

1 tablespoon fresh rosemary, finely chopped

For the Whipped Honey Butter:

¼ cup (55 g) unsalted butter, softened

1 tablespoon (15 mL) honey

Pinch of salt

Directions:

In a large bowl, combine flour, yeast, sugar, and salt. Stir in warm milk, melted butter, egg, and rosemary until a soft dough forms.

Knead on a lightly floured surface for 8–10 minutes until smooth and elastic.

Place dough in a greased bowl, cover, and let rise for 1 hour, or until doubled in size.

Punch down the dough and divide into 12 equal pieces. Shape into rolls and place in a greased baking dish. Cover and let rise for another 30 minutes.

Preheat oven to 375°F (190°C). Brush rolls with a little melted butter and bake for 15–18 minutes until golden brown.

For the honey butter, whip softened butter with honey and a pinch of salt until light and fluffy.

Serve warm rolls with generous dollops of whipped honey butter.

Prep Time: 20 minutes

Cooking Time: 18 minutes

Total Time: 1 hour 45 minutes (including rise)

Kcal: ~230 per roll

Servings: 12