Meyer Lemon Parmesan Rosemary Rolls

I can’t show you a picture yet because the first 2 batches magically disappeared into the mouths of friends. Thank you, friends!

Combine in a large bowl. (I use a giant Tupperware bowl so I can knead the bread in the bowl.)

  • 1/2 cup sugar
  • 1 cup warm water
  • 1 large egg
  • generous pinch of salt – about a teaspoon
  • 3 pinches dried rosemary that I’d ground a bit in a mortar & pestle (Next time I will use chopped fresh rosemary!)
  • scant 1/8th cup Meyer Lemon Oil (I really mean “scant”. A full 1/8th is overpowering.)
  • 1/4 cup olive oil

Then, stir in 1 packet of yeast.

Let sit until bubbly – about 10 minutes.

Add 1/2 cup grated Parmesan cheese (I tried a combo of Parm and Roman, the Parm alone was better.)

Gradually add in 3 1/2 cups unbleached flour.

Knead into a ball.

Cover with a clean kitchen towel.

When dough doubles in size, roll out to about 1/2 inch high on a floured surface.

Cut rolls and place on parchment covered baking sheet, slightly touching.

Important: “Slightly touching “except for the two rolls you have to taste test, even though you know they will turn out yummy, so fresh from the oven they are almost too hot to eat!

Cover and let rolls about double in size.

Bake in a pre-heated 350 F oven until the tops appear golden brown, about 12 minutes.

Mix melted butter and minced garlic together then brush tops of rolls.

Smile as the rolls you made disappear!



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