Today I made these for the third time for a family gathering. I prepared the dough the night before which made prep super simple today. There were 30 people, 60 rolls and no leftovers (this recipe makes about forty good-sized rolls, but halves well). Needless to say, make sure you make enough for everyone. They go fast.
- 1/2 quart whole milk
- 1/2 cup olive oil
- 1/2 cup sugar
- 1 package active dry yeast
- 4 cups (plus 1/2 cup extra, separated) unbleached all-purpose flour
- 1/2 teaspoon (heaping) baking powder
- 1/2 teaspoon (scant) baking soda
- 1 teaspoon (heaping) salt
- fresh rosemary
- coarse sea salt for tops of rolls
- melted butter (amount to be determined by youuu)
Mix the milk, olive oil and sugar in a heavy bottomed pan. Scald the mixture (heat until just before the boiling point) stirring all the while. Remove from heat and leave to cool 45 minutes or so. When the mixture is lukewarm to warm, but not hot, sprinkle in both packages of yeast. Let this sit for a minute. Add in 8 cups of all-purpose flour. Mix. Cover and let rise for at least an hour or until doubled.
After rising, add 1 more cup of flour along with the baking powder, baking soda and salt. Mix all of this in with your hands because it’s impossible to with a spoon and plus it’s way more fun. (This is the time that you can stick the covered dough in the fridge and leave it there until you need it, no more than a day or two. Punch it down if it starts rising out of control)
And when you are ready…..
Form dough into small balls, you can be the judge of how small or large you want them, just keep in mind that they will rise.
Cover the cooking surface of an iron skillet with a thin layer of olive oil and place rolls in the skillet, leaving some room for rising. Cover and allow to rise for 30 minutes or so. (longer the better I say). After the rolls have risen, brush them with melted butter. Sprinkle on chopped rosemary. Brush with additional butter. Sprinkle with coarse sea salt.
Bake for 15-18 minutes at 375 degrees or until a nice golden brown color.
Serve and eat em while their hot!
Recipe adapted from Pioneer Woman Cooks.
Yields about 12-15 rolls (or more depending on sizing)