Rosemary Bread Roll
A rustic, golden-brown bread roll infused with fresh rosemary and a hint of olive oil. Perfect for sopping up soups or enjoying with butter.
- Total time
- 105 min
- Servings
- 1
- Calories
- 1100
- Protein
- 28g
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 2 tablespoons fresh rosemary
- 3 tablespoons olive oil
- ¾ cup warm water
Instructions
- 1
In a large bowl, whisk together the 2 cups flour, 1 tsp instant yeast, and 1 tsp salt. Stir in 1 tbsp chopped fresh rosemary.
- 2
Add 2 tbsp olive oil and 0.75 cup warm water. Mix with a wooden spoon until a shaggy dough forms.
- 3
Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic, about 8 minutes.
- 4
Place dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot until doubled, about 1 hour.
- 5
Punch down dough, shape into a round roll, and place on a parchment-lined baking sheet. Cover and let rise again for 30 minutes.
- 6
Preheat oven to 400°F (200°C). Brush the roll with the remaining 1 tbsp olive oil and sprinkle with the remaining 1 tbsp rosemary.
- 7
Bake for 20-25 minutes until golden brown and hollow-sounding when tapped. Cool on a wire rack for 10 minutes before serving.
Tools you’ll need
- Large mixing bowl
- Wooden spoon
- Baking sheet
- Parchment paper
- Wire rack
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