Monday, April 20, 2020

Attie's Artisan Rosemary Rolls

  Here's an easy recipe from my niece, Natalie, commonly known in my family as Attie. When I asked her where she got the recipe, she said she found it online, but then remembered she actually used a combination of recipes, so that means it's now hers! (I guess that must be a family thing, because I do the exact same thing all the time!) Anyway, I love that it only takes a few ingredients and you just mix everything together. I think I might need to make these the next time I make a batch of jam. YUM. Thanx Attie! And thanx for the awesome picture too!

3 cups all purpose flour
1 tsp yeast
2 tsp salt
1 tsp garlic powder
1 tbsp chopped rosemary

Mix together all ingredients, then add 1 1/2 cups warm water and 1-2 tbsp olive oil. It will be a shaggy mess. Cover with plastic wrap and let sit for 8 hours. It will look flat, sticky, and bubbly on top.
Turn dough out on a floured surface. Cut dough into 12 pieces. Quickly shape into scraggly balls (uneven edges lead to more crispy browned edges!) and put on dry baking sheet or parchment paper. Let sit again for 20 min. Bake at 425ºF for 20 min or until golden brown.

Notes from Natalie:
Honestly, you can't really mess this recipe up. No kneading, you literally mix it and let it sit over night.
Another way to do this is to bake as one loaf in a Dutch oven:
Preheat the dutch oven for 30 min in a hot 450ºF oven. Throw the dough in, bake for 30 min lid on, 10 minutes lid off.To keep it from sticking, you can either put parchment paper in the bottom or do a light sprinkle of flour AFTER the Dutch oven is heated (otherwise, it'll burn!)

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