Recipe by Jody Prestine
Found this recipe in a magazine a long time ago. Have been making them almost weekly ever since! I have made some alternate versions as well. They're easy, most of the time listed is rising time not actual working time. And they never fail to impress! You can also add 1 tsp. chopped garlic (or more!) and use olive oil instead of the butter but they seem to need a little extra flour for easier handling with the olive oil.
Top Review by CaliforniaJan
Yum, these are delicious! I made mine in my bread machine. I put all the wet ingredients in first followed by the dry and ending with the yeast. I used olive oil and a cup of whole wheat flour plus the garlic. Very tasty and a great way to use my fresh rosemary.
- 118.29 ml warm water (110-115 degrees F)
- 2.46 ml sugar
- 7.08 g package bread machine quick-acting active dry yeast
- 118.29 ml milk, warm (110-115 degrees F)
- 29.58 ml butter, melted, cooled
- 354.88-473.18 ml bread flour, divided
- 29.58 ml fresh rosemary, chopped
- 4.92 ml salt
- 118.29 ml whole wheat flour
- 1 egg white, lightly beaten
- 6 tiny sprigs fresh rosemary
Directions See How It's Made
- Place water, sugar and yeast in large bowl of a stand mixer wih paddle attachment. Let stand 2-3 minutes or until yeast is dissolved.
- Add milk, butter and 1 cup of the bread flour; beat at low speed until combined.
- Add salt and rosemary; beat until combined.
- With mixer running, slowly add whole wheat flour and enough of the bread flour to form a soft dough.
- Beat at medium-low speed 5 minutes or until smooth and elastic. (Can be made by hand. Knead 10 minutes if doing by hand).
- Place in a greased medium bowl, cover with plastic wrap and a towel. Let rise in a warm place until doubled in size.
- Gently punch down dough to deflate; place on a lightly floured surface. Divide into 6 pieces. Form each piece into a ball; place on a parchment paper lined baking sheet. Cover with towel; let stand 3 minutes. Flatten into 3 3/4" rounds. (should weigh about 4 ounces each) Cover with a towel; let rise another 15 minutes.
- At this point, you can place another light-weight cookie sheet on top of the buns to keep the buns flatter but I don't think it's necessary. Let them rise another 25 minutes or until almost doubled in size (dough should hold slight indentation when gently pressed).
- Preheat oven to 375 degrees. Lightly brush the tops of the buns with egg white; lightly press a rosemary sprig onto the center of each bun. Bake 20 minutes or until golden brown and bottoms sound hollow when gently tapped. Cool completely on wire rack.