Rosemary lemon rolls

Author Notes

This is a story of a one of those little victories in life, one you didn't realize would be such a challenge. Starting with a recipe from Cuisinart, I followed along, innocently enough, but without results. So then I changed almost everything, adapting the ingredients, technique, temperature and time. First efforts sadly resulted in tiny little rocks that would make better ammunition than sustenance. A second batch using whole grains only added to the arsenal. I had used the paddle hook, then the dough hook...and maybe I just don't get it. Bad yeast or a bad baker, I'm not sure. But a third try yielded a lovely batch with ordinary all purpose flour, which was not my original intention. I retreated back to my old fashioned way of making bread....no stand mixer, just a wooden bowl, hands, and a tea towel. How are you supposed to get out your aggressions if you use a mixer anyway? And after two failed tries, those aggressions can mount! I really want to be in touch with my dough, feeling when it is just right...which for me means working with my hands. So after running out of bread flour, I used plain apf, which worked fine. I used a whole egg wash, which may have added a bit too much color. Maybe just the white is better, I begin to think. And then after all the helpful discussion on our site this week, I began another batch, this time with half organic bread flour and half spelt...but now with overnight refrigeration before the second rise. Much better! So that is the recipe that follows below. Once you get your technique down, these don't seem like so much work! But getting the technique down can be rather humbling. I almost changed the name to Holy Rosary Rosemary Rolls since the rolls started looking like gigantic rosary beads...with hope and a prayer in mind. I do love the process of working with yeast, which does give you plenty of time for reflections. Final result: crusty on the outside with a light, soft texture and full flavor on the inside. Spelt flour adds an interesting texture and distinctive light subtle flavor, great for bread! - Sagegreen —Sagegreen

Test Kitchen Notes

Thank heavens for Sagegreen’s perseverance, because these are wonderful, flavorful rolls, and well worth the multiple versions that led to this triumph. They were easy to make and came out so light and beautiful. This was my first time working with spelt flour and I love the slightly nutty, sweet flavor it added to the bread, though the lemon and rosemary keep it solidly in the savory camp. I found the kneading stage much faster with the spelt. Next time I make them, I think I’ll amp up the rosemary a bit as the lemon can tend to dominate a bit, or at least grind the rosemary longer with a pestle. And in the future, when I’m struggling with developing a recipe, I’m going to think of Sagegreen and this recipe and be inspired to keep trying! —TheWimpyVegetarian