Bread and Roses (bitterjoymoon) wrote in spiceofthemonth,
Bread and Roses
bitterjoymoon
spiceofthemonth

Sage-Rosemary Rolls




I recently made some sage-rosemary rolls to go with dinner, which were quite nice. If you make any bread or rolls soon, try putting some of each in there - it's nummy!



Rosemary Sage Rolls
3/4 cup lukewarm water
3/4 tsp yeast
1 tsp. salt
1 - 2 tsp. sugar
1 tbsp. olive oil (more or less)
1 1/2 tbsp. each of dried rosemary and fresh chopped sage (adjust according to preference - I'm being approxtimate here)
2 1/4 cups flour

Put the lukewarm water (temp is important!) water in a mixing bowl. Pour the yeast over it.

Add the sugar, salt, oil, herbs and the first cup of flour.

Stir with a wooden spoon (metal or plastic is okay too) in one direction (this is important!) for about a hundred strokes or until the flour looks well blended with the water.

Add the remaining 1 1/4 of flour. Stir it in going in the same direction as before (this helps develop the gluten - the stuff that helps the bonds in the bread form). It should start looking less pulpy and more doughy at this point.

Turn the dough out onto a dry, clean counter space that has flour sprinkled upon it. Knead the dough until it is smooth and elastic. You will have to keep putting flour down during the kneading process, but be careful not to add too much - this is the most common mistake people make when making bread. Too much flour makes it too dry.

After you finish kneading, put the dough back in the bowl. I like to put a little oil in the bowl first so the dough won't stick when I try to take it out again later.

Cover it with a clean dish towel or a piece of plastic wrap and set it in a warm, non-drafty place for an hour or two. It should be doubled in size and sigh a little from a poke.

Divide the dough up into eight equal pieces and shape them.

Place them on a baking sheet that has plenty of cornmeal on it. Cover with clean dish towel and let sit for about ten minutes. If feeling pressed for time, just put them in the oven, which should already be preheated to 375o F.

They should take about 10 - 20 minutes to bake. Look for them to be a nice light brown colour.

Remove from oven, let cool and serve.
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