These dinner rolls have a touch of sweet, a touch of spice and a touch of homemade goodness. They’re relatively quick to make (for yeast rolls) and quite easy as well.
These rolls will go with just about anything and although I refer to them as “dinner rolls” they work pretty well with breakfast as well. (Trust me. I just finished one with a touch of butter. YUMMY.)
What You Will Need
- Mixer (optional)
- Muffin tins
- 1 Package dry yeast
- 1 cup lukewarm water
- 1 egg
- 1/4 cup sugar
- 1 teaspoon salt
- 1/4 cup oil
- 3 cups all-purpose flour
- Chopped rosemary (to taste)
Dissolve yeast in lukewarm water.
In the mixer, add egg, oil, sugar and salt. Give that a quick stir. Add yeast and water and rotate that a few times.
Add flour. Mix it up.
Add chopped rosemary. (I use dry rosemary.)
Fill generously greased muffin tins half way and let it sit in a warm place until about double. (I have cut corners here, folks. All is well if you do.)
Makes 10 rolls.
Preheat oven to 400.
Bake for 15 minutes. You’re done!
I mentioned earlier that the dough can be unruly while trying to distribute into the tins. But it does work. It might help if you slightly flour your finger tips. I used a spoon and spooned each one in. They were rough on the top, but all that goes away once they’re baked. What I’m trying to say is don’t worry TOO much about how they look before they’re baked.
If you don’t have a lot of time and you aren’t able to let them rise until doubled, you can cut corners a bit. I have put them in the oven after 45 minutes rise time. I would TRY and give them at least a half an hour to sit, however.
I feel that these would be great with a touch of orange zest or maybe even some lemon. The next time I make these I’m definitely trying some orange. They seem to ask for it. :]
As usual, please let me know if you have any questions and/or suggestions!