Recipes tagged with « Rolls »
Garlic Rosemary Pull-Apart Rolls
Yeast activated in warm milk with honey instead of sugar. Dough enriched with olive oil replacing butter, plus egg and herbs. Kneaded until tacky but not sticky, proofed twice. Rolled into balls, proofed till puffed, then baked at moderate heat. Finished brushed with herb-garlic butter, flaky salt. Adapted timings and ingredient swaps suit busy cooks. Classic savory combo with a subtle twist on fats and sweetener to keep the dough moist yet sturdy. Uses sensory cues over clocks, focusing on texture and rise rather than strict timing. Reliable method for fluffy, pull-apart bread infused with fresh garlic and rosemary.
Honey Butter Rolls
Soft dinner rolls using a mix of milk and honey, yeast activated in warm water, kneaded gently for that slight sticky feel. Dough proofed twice with folds for layers, baked to golden tops then slathered in butter. Yeast activity key for rise, scalded milk adds richness. Folded dough creates tender pull-apart texture. Serve warm with butter. Can swap honey for maple syrup or agave. Bread flour or all-purpose works. Warm place crucial for proving. Recognize dough ready by smooth surface and elasticity. Melted butter brushed hot, not cold, locks moisture and adds shine.