Rosemary Gruyere Dinner Rolls
Servings 18 rolls
Ingredients
- 1 ¼ cups warm milk, 100-110 degrees F (313 ml)
- 2 ½ teaspoons active dry yeast (8 grams)
- 4 ½ cups bread flour (563 grams)
- 2 tablespoons granulated sugar (25 grams)
- 1 ½ teaspoons salt
- 1 large egg, room temperature
- ⅓ cup butter, softened at room temperature (75 grams)
- 2 teaspoons chopped fresh rosemary
- 1 cup grated gruyere (110 grams)
- 2 tablespoons butter, melted (28 grams)
- ½ teaspoon Maldon salt
Instructions
- Combine the milk with yeast and let sit for 5 minutes or until the yeast is activated and the mixture is foamy.
- In the bowl of a stand mixer, add flour, sugar, salt, egg, and butter. Add the yeast mixture and mix until the dough starts to come together. Add rosemary and grated gruyere and knead for 7-8 minutes or until smooth. Transfer the dough to a clean bowl, cover, and let rise for 1 hour in a warm area or until doubled in size.
- Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish.
- Punch down the dough and divide it into 18 equal portions. Roll each portion into a ball and arrange them in the prepared pan into 3 rows of 6 rolls. Cover the pan and proof for 30 minutes.
- Bake the rolls for 30-35 minutes or until the tops are golden brown. Remove from the oven and brush with melted butter, and sprinkle Maldon salt. Let cool slightly and serve warm or at room temperature.
Notes
Use freshly grated gruyere and fresh rosemary for the best results.
