Rosemary Satin Dinner Rolls

Submitted by Pamela

"From BHG "Make Ahead Cooking". Time does not include rising time."

 

• Ready In: 57mins
• Ingredients: 11
• Yields: 12 Rolls

ingredients

• 2 1⁄2 - 3 cups all-purpose flour
• 2 1⁄4 teaspoons active dry yeast
• 2⁄3 cup cream-style cottage cheese
• 1⁄4 cup water
• 1⁄4 cup butter
• 2 tablespoons finely chopped onions
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon dried rosemary, crushed
• 1 egg
• 1 egg yolk, slightly beaten
• 1 tablespoon water

directions

1. In a large mixing bowl stir together 3/4 cup of the flour and the yeast; set aside. In a small saucepan combine cottage cheese, the 1/4 cup water, butter, onion, salt, and crushed rosemary. Heat and stir until warm (120 degree F to 130 degree F) and butter is almost melted.
2. Add cottage cheese mixture to flour mixture. Add the whole egg. Beat with an electric mixer on low speed for 30 seconds. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can with a wooden spoon.
3. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a greased bowl, turning once to grease the surface. Cover and let rise in a warm place until double in size (about 1 hour).
4. Punch dough down. Cover and let rest for 10 minutes. Divide dough into 12 balls. Place each in a greased muffin cup or shape into desired shapes. Stir together the egg yolk and 1 tablespoon water; brush onto dough. Sprinkle with additional rosemary if desired.
5. Cover and let rise in a warm place until nearly double (about 30 minutes). Preheat oven to 400 degree F. Bake in preheated oven for 12 to 15 minutes or until golden. Makes 12 rolls.
6. These freeze well and go perfectly with a nice bowl of soup!

Reviews

[NancyF]

This is a great recipe but with a few changes I use this recipe to make a rustic loaf of bread also. I substitute 1 tsp. of Italian seasoning for the Rosemary in the ingredients and include 1/4 cup of wheat flour in the total flour amount. Follow the recipe through step 4 but instead of shaping into rolls, shape into a round or oval shaped rustic loaf and place on a baking sheet sprinkled with a small amount of cornmeal. Brush with egg wash and sprinkle with rosemary. Cover and let rise about 30 minutes. Sometimes I make a 1/4" slash in the top but not always. Bake at 375* for 25-30 minutes. Let cool with towel covering.