While there is never a way to really go wrong with fresh baked breads, these rosemary clover rolls were amazing. Crusty and chewy on the outside and soft and chewy on the inside.
A: soooo… whud do ya say if we start up a little posty post about the bready bread, hommes?
T: that sounds good. i don’t know what else to say but that those were some really tasty rolls.
A: well, that’s a pretty good thing to be stuck on if you ask me. I really wanted to make a new type of bread for thanksgiving dinner, since i always make variations of the same bread, but in the end… here i am. i procrastinated for too long on doing my research and making my decisions. thus the birth of the rosemary clover rolls…. they’re simply my normal crusty white with rosemary in a clover shape. none too complicated
T: they were soft, had a wonderful flavor, and a perfect salt level. they were cooked to perfection.
A: why thank ya, mister t! they were just so crusty and soft that i’m gonna have to agree with you. next time i wanna use half wheat flour, like i used to… get back into baking wheat bread.
T: wheat bread’s a good thing, for sure. It tastes almost as good as white bread- anything that I can do for my health between california burritos and carnitas and the occasional al pastor burrito or torta is a good thing.
A: absolutely. so, what would you rate this here clover roll, t?
T: i give it a 4.5/5. I thought it was extremely tasty. I can’t wait to taste the next batch!
A: it’s so rare that our ratings exactly coinside, but my rating for the rosemary clover rolls is also a 4.5/5. i’m definately going to make/eat these again in the future, but there’s still so much bread to be discovered.
T: yes, there is much to be discovered. I love your adventurous approach to cooking. I am a lucky dude.
A: and it’s all my pleasure! seriously, i’m not nearly as adventurous as i would like to be. there’s just so much i have to learn. there’s a never ending flow of information to inspire me out there. and sooooo many ingredients that i’ve still never cooked with. it’s just exciting, you know.
T: it is damn exciting. rarely do I step back and consider the amount of information coming at us in every possible micro-nitch. woooah.
3 cups bread flour, plus extra
3/4 tbsp kosher salt
1 tbsp honey
1 tbsp olive oil, plus extra
1 1/2 cup warm water (between 100-110 degrees F), plus extra
1 packet of dry active yeast
1 tbsp fresh rosemary, chopped
2 tbsp butter, melted
First, in a large liquid measuring cup, dissolve honey in 1/2 cup hot water. Then add 1 cup lukewarm water, about 105-110 degrees F (so you have a total of 1 1/2 cups), 1 tbsp olive oil, and the packet of yeast to the measuring cup. Mix thoroughly to dissolve the yeast. Set aside for 5-10 minutes until the yeast has become active and the mixture has started foaming and bubbling. If after 10 minutes, nothing has happened, start again with a new set of ingredients, until the yeast appears active. While waiting for the yeast to activate, oil a large bowl and set aside. In a separate bowl add the flour, salt, and rosemary; stir to combine. Once the yeast appears active, oil a wooden spoon and your hands to prevent the dough from sticking during the kneeding process. Pour the yeast mixture into the flour and stir with the greased wooden spoon until almost all of the flour pulls together and forms a ball. Feel the dough. You are looking for the dough to be soft and slightly moist, but not terribly sticky. If there is still extra flour, simply add more warm water; if the dough seems too moist add more flour (although some flour will be incorporated in the kneeding process). Turn the dough out onto a lightly floured clean surface. Kneed the dough with oiled hands for 5 to 10 minutes until the dough is smooth and elastic. If the dough starts to stick to the kneeding surface, lightly repowder the surface with a little more flour. Work the kneed dough into a ball, then place the ball into the large oiled bowl, seam-side down. Cover the bowl with oiled plastic wrap and a clean towel and set the bowl in a warm draft-free area. Often, i will turn my oven onto 200 degrees and set the bowl on a counter near the oven if the rest of my house is too cool. Allow the dough to rise for about 1 1/2 hours until it has at least doubled in size and the yeast has had time to ferment. While the dough is rising, lightly grease then flour muffin tins (will make about 12 rolls). Once the dough has risen, oil your hands with olive oil, then begin pinching off 1 inch pieces of dough. Roll the dough between the palms of your hands to form balls then place three balls side-by-side in each tin. Repeat this process until you've used all of the dough. Cover the tins with oiled plastic wrap and a clean towel and allow them to rise for another 45 minutes.
During the second rising, preheat oven to 400 degrees. After 45 minutes, gently brush the tops of the clover rolls with melted butter then sprinkle lightly with kosher salt and fresh cracked black pepper. Bake at 400 degrees in the upper part of the oven, for 15-20 minutes or until the muffins are golden brown and crusty. As soon as you take the rolls out of the oven, remove them from the muffin tins and allow them to cool slightly on a cooling rack. (or, what the heck, who cares what's supposed to be bad for your body: dive right in!) The rolls are best the day they are made, but will keep for a couple of days in a sealed bag in the refrigerator. Enjoy!