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
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
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.