This aromatic roll is incredibly delicious, not just delicious it's fragrant as well. If you are a regular reader of my blog, you probably notice that I always attracted to anything fragrant. I can not believe how easy, quick, and no hazle it was to make a such delicious roll, all ingredients were within my reach, and I made it in a flash. As soon as it came out from the oven, I took a few photos immediately so I can share it with you before it really disappear completely. When I type this post, I had already eaten 4 rolls. It was that good! And you must take my word for it. The recipe came from Donna Hay's Rosemary Bread rolls that I have been meaning of making it for such a long time. Like most of you, I too like to adapted the recipe to my own personal taste. Of course you have the choice of using her recipe, or you are very welcome to use my adaptation. Oh, one last thing, I think I'd double the recipe next time, because if I can eat more then 4 rolls, God knows how many of this roll my husband will eat. Hope you like it.
Rosemary-Lemon Knot Rolls
recipe adapted from Donna Hay's
2 teaspoons dried yeast (I used SAF Yeast)
1 cup (250ml) water
2½ cups (375g) bread flour
1 teaspoon sea salt
1 tablespoon olive oil
a few sprigs of rosemary
For sprinkling and brushing
Zest from half lemon, or more
1/2 tsp finely chopped rosemary
1/2 tsp coarse sea salt
1 tsp olive oil
Place dried yeast, flour, and sea salt in a mixer bowl. Using a spoon mix this ingredients together, then add water, and olive oil. Knead using a dough hook attachment on low speed for 5 to 10 minutes until the dough is elastic. Turn off the machine. Gather the dough into a ball, place it in a lightly grease container, cover, let rest for an hour.
Take the dough out from container, fold onto itself once. Divide into 8 equal portions, roll into ball, place it on a baking sheet, top the middle with rosemary sprig. Repeat with the rest of the dough in the same manner. Cover the rolls with clean kitchen towel, let rest for an hour. If you want to shape it into knot rolls instead of round rolls, check out this video on how to.
Preheat oven to 400 F.
Mix lemon zest, finely chopped rosemary, and coarse sea salt in a small bowl. Set aside.
Just prior to load the rolls into oven, brush each with olive oil, then sprinkle some rosemary-lemon mixture. Bake 15 to 20 minutes until golden.