Description
Buttery, soft rolls are loaded with fresh rosemary and sea salt, are the perfect mix of a fluffy dinner roll and flaky biscuit, and will melt in your mouth!
Scale
Ingredients
- 3/4 cup buttermilk (around 110°F)
- 2 tablespoons granulated sugar, divided
- 1 1/2 teaspoons active dry yeast
- 1/3 cup unsalted butter, room temperature
- 3 tablespoons chopped fresh rosemary, divided
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1 large egg, room temperature
- 3 cups all-purpose flour, divided
- 1 tablespoon unsalted butter, melted
- 1 teaspoon sea salt
Instructions
- Heat your buttermilk in a sauce pan over low heat until the temperature reaches about 110°F.
- In a small bowl, combine buttermilk, sugar and yeast and whisk to combine. Let sit until it doubles in size and bubbles, 5-10 minutes.
- In a stand mixer fitted with the paddle attachment, beat butter for 1 minute. Add 1 tablespoon chopped rosemary, garlic, salt, and remaining 1 tablespoon sugar, and beat on medium speed until light and fluffy (2-3 minutes).
- Add egg and beat again on medium speed until combined.
- Add yeast mixture and 2 cups of flour and mix on low speed until it becomes a smooth batter.
- Switch the paddle attachment for a dough hook. With the mixer on low speed, add the remaining 1 cup flour, 1/4 cup at a time, until it forms a smooth ball of dough that starts pulling away from the sides of the bowl.
- Increase speed to medium-high and beat for 2 minutes.
- Spray a large bowl with nonstick spray (aff link) or lightly oil the inside, and transfer dough to the bowl, turning it to coat. Cover with a dishtowel and place in a warm spot until the dough has doubled in size, about 45-60 minutes.
- Gently punch down the dough to deflate it, then turn it out onto a clean surface coated with a nonstick mat or parchment paper.
- Roll the dough into a 10-12″ log, then cut into 10 equal sized pieces. Lightly press each piece into a disk, then shape into a ball.
- Spray a 10″ skillet with nonstick spray (aff link) or lightly oil the inside, and transfer each dough ball into the skillet (9 around the outside, 1 in the middle).
- Brush the tops of each ball with melted butter, then sprinkle with sea salt and remaining 2 tablespoons chopped rosemary.
- Cover again with a dishtowel and place in a warm spot until the dough balls have doubled in size, about 30 minutes.
- Preheat oven to 375°F and place skillet in the oven to bake for 22-27 minutes, or until the tops are golden brown.
- Serve immediately, and enjoy!
Notes
- If you don’t have a skillet, you can use a pie pan.
- If you don’t have buttermilk and don’t want to make your own, you can substitute whole milk – but the results will be slightly different.
- Proofing the dough: If your house is chilly, here’s a trick to create a warm environment – for the first rise, turn the oven on to 150°F then turn off. Wait a few minutes and then place your bowl of dough inside and let it rise. For the second rise, turn your oven on to preheat to 375°F and place the skillet on top of the stove. The ambient heat will be just enough to keep it warm!
- Category: Bread
- Method: Bake
- Cuisine: American
