Author Notes
Fluffy and delicious rosemary rolls made from scratch! Dough made in a stand mixer, fresh rosemary and mozzarella cheese for the ultimate flavor! —Dash of Amy
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Ingredients
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12 ounces
water
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2 tablespoons
olive oil
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1 teaspoon
salt
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2 teaspoons
sugar
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4 cups
organic bread flour
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1/2 teaspoon
oregano
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1 teaspoon
garlic powder
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1 teaspoon
dry minced onion
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3-4 tablespoons
finely chopped fresh rosemary
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1 cup
shredded mozzarella cheese
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2 teaspoons
yeast
Directions
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Place all the ingredients in a stand mixer (or bread maker) in order.
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Set the mixer to setting #2 and knead for 8 minutes.
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Spray some cooking spray in the mixer bowl to keep the dough from sticking to the bowl, cover with plastic wrap, and allow to rise for one hour.
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After an hour, spray a cutting board with cooking spray and shape the dough into a big circle pressing it down.
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Cut in 4-5 strips, then into 3-4 rolls per strip shaping them into the desired shape.
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Place on a greased baking sheet, and bake at 350* for 30 minutes.
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