For one whole summer I was a vegan. For real, I did that. I didn’t eat meat, or eggs, or any dairy products. And for a very short period of time, I kinda liked it. Until of course, I remembered cheese. Seriously, how are there people in this world who live without cheese? One whiff of some baked brie and my stint as a vegan was over.
I may have been a vegan for 3 months, but that is a full 3 months longer than I have ever been on the low-carb diet. How someone can even consider giving up bread is beyond me. If pushed, I could probably go without carbs for…6 hours. Make that 5.
That’s why it’s kind of dangerous for me to make recipes like this. Because these rolls needed to last about an hour until dinner, and I was tempted to just sit there and eat them all. Luckily I was able to keep myself to just 3 rolls. Plus two more at dinner. It’s amazing how restrained I can be when I try. Then of course, I may have just been distracted by this little guy.
Rosemary and Olive Oil Rolls
Makes 16-18 rolls
1 packet active dry yeast
1/4 cup warm water (110 degrees F to 115 degrees F)
1 cup warm milk
3 tablespoons butter
1 eggs
3 tablespoons sugar
1/2 teaspoons salt
3 cups all-purpose flour, plus more for dusting
2 tablespoon olive oil
2 tablespoons chopped fresh rosemary
2 teaspoons sea salt
In a large mixing bowl, dissolve yeast in warm water and allow to sit for a couple minutes. Add the milk, butter, eggs, sugar, salt and half of the flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (dough will be sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a roll. Place 1 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Ideally they should be touching each other. Brush with olive oil and then sprinkly with rosemary and sea salt. Bake at 350 degrees F for 20-25 minutes or until golden brown. Remove to wire racks.
{ 11 comments… read them below or add one }
I love how easy these are! I have a rosemary bush the size of a small church in my yard–gotta make these tonight!!
I’m with ya on the no low carb thing. I can pass up a steak easily, even a chicken wing. But bread?? No.way.
Mmmm…those look so good. I made a copycat recipe of the Macaroni Grill rosemary bread and it was awesome. Looking forward to trying this smaller version!
These look super delicious! Mmm.
I am a sucker for any kind of homemade bread! These look delish! A stick of butter and a batch of these and I would be set.
Umm.. Yes Please!!! I mean let’s just be honest with ourselves. When it comes to Italian food — You just don’t count carbs unless you want to make yourself go crazy. And the best part about going out to the italian restaurant is the yummy delicious bread!!! Who needs an entre?!?!?! Thanks for giving me a reason to save some dough on going out, by making these delicous morsals at home! Because at the end of the day… All your money is spent on what turns out to be take out in the end
I hate low carb diets too. I start to get really grumpy. But I will moderate throughout the day so I can splurge and eat delicious little rolls like these.
there’s absolutely no way this can’t be delicious. rosemary and olive oil. perfection.
I’m gluten intolerant and I have to agree -giving up bread is near torture. I’m all about the buttered, fluffy rolls, dense, moist cakes and cheesey-herby-topped-with-whatever-is-in-arm’s-reach toasts and sliced baguette. I’d like to try this recipe sometime with gluten free-flour or a different substitute, and maybe try and halve it (if at all possible) since gluten-free alternatives are obscenely expensive.
I used to be vegetarian for about two years, until I enrolled in college and was forced to buy an overpriced meal plan that had no real vegetarian options. I was not about to pay over 700 dollars so that I could eat the same salad and peanut butter and jelly sandwich every day for a year.
I love this flavor combination. A low carb diet gave me a headache for 5 days and made me “evil”. It was safer for everyone concerned for me to eat bread.
Looks delicious!! Would these freeze well after baked??
These look fabulous – I’ve been making a roasted garlic, rosemary, semolina bread that everyone loves.