AN ARRAY OF RECIPES AND TIPS

"IN THE STYLE OF" GRAHAM


1.17.2010

BUTTERED ROSEMARY BUNS


Oh my Goodness...Heaven "scent"! The smell alone is worth baking these. The best part...this dough starts you off in the morning with with SUNDAY MORNING CINNAMON ROLLS and follows you through the night with BUTTERED ROSEMARY BUNS! Now that I have devoured sampled numerous cinnamon rolls and rosemary buns in the last 12 hours I am starting to think my New Years Cooking Resolution may have not been such a good idea... OK, but really you can space these out over a couple days. You can make the dough, roll dough balls and put in a greased pan, cover with a towel and keep in the fridge for a night or two. When you take them out they will need to rise for about 3 hours and then will be ready to bake.
NOTE: This dough is the same as SUNDAY MORNING CINNAMON ROLLS dough. Click link for pictorial. Suggestion: if you make this amount of dough split it between cinnamon rolls (would make 15 rolls) and buns (would make 15+ buns) unless you want approx 3 dozen buns!

Buttered Rosemary Buns
Adapted fromButtered Rosemary Buns, The Pioneer Woman Cooks: Recipes from an Accidental Country Girl, by Ree Dummond

DOUGH
2 cups Milk
1/2 cup Vegetable Oil
1/2 cup Sugar
1 package Active Dry Yeast
4 cups (Plus 1/2 Cup Extra, Separated) All-purpose Flour
1/2 teaspoon (heaping) Baking Powder
1/2 teaspoon (scant) Baking Soda
1/2 Tablespoon (heaping) Salt

TOPPING (amount per 1 pan)
3 Tablespoons Melted Butter
Rosemary, Coarsely Chopped
Coarse Sea Salt

Mix the milk, vegetable oil and sugar in a pan. “Scald” the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it or roll out the dough balls for the buns.


Preheat oven to 400 degrees.

Grease round pan. Roll the dough into balls and place in pan leaving plenty of room for rising.

Cover and allow to rise for several hours.

After rising, brush rolls with melted butter. Sprinkle on chopped rosemary. Sprinkle with coarse sea salt.

Now I know this looks like a lot of butter but trust me you need it!
Bake at 400 degrees for 15-20 minutes, until buns are a deep golden brown.


PRINTABLE RECIPE

7 comments:

A Feast for the Eyes said...

I just found your Facebook Blog Page, and then I spotted these. Did you know that I also made these, in a cast iron skillet? My recipe is similar to yours-- I used some whole wheat flour. These are my husbands #1 absolutely favorite roll that I make. He is so happy with the sea salt and rosemary combo. I might surprise him with these on Valentine's Day.

À LA GRAHAM said...

I saw you had them too...your picture is way better (I'll have to check your recipe, this one is PW's). I am going to have to make these again just to reshoot (really just to have an excuse to eat them again!) Ok, so if you made these you NEED to make the cinnamon rolls, same dough. :)

Michelle said...

These rolls look absolutley delicious! I could seriously eat a whole pan of them! (it might not be a good idea for me to make them either!)

Brenda R said...

PW used frozen bread dough if I remember correctly. It's nice to see a dough I can make myself. Just read about you in the Argus.

Anonymous said...

The ingredients call for one package of dry yeast, but the instructions use the word "both." Is it one package or two?

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