Light and fluffy dinner rolls are infused with fresh rosemary

These light and fluffy dinner rolls are infused with fresh rosemary, garlic and melted butter, and a cozy addition to any meal!

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These light and fluffy dinner rolls are infused with fresh rosemary, garlic and melted butter, and a cozy addition to any meal!

Category: SideCuisine: American

Nutrition Info: 163 calories (per roll)

Prep Time: 2 hours 30 minutes (this includes dough “proofing” time)
Cook time: 25 minutes
Total time: 2 hours, 55 minutes

Dough Ingredients:

• 1/4 cup warm water (110°)
• 1 teaspoon granulated sugar
• 1 (1/4 ounce) packet active dry yeast
• 1 cup whole milk
• 1/2 cup unsalted butter
• 1/4 cup granulated sugar
• 2 teaspoons salt
• 1/2 cup (slightly heaping) mashed potato
• 2 large eggs, beaten
• 4 1/2 cups all-purpose flour, plus more for kneading
• 1 1/2 tablespoons chopped, fresh rosemary leaves

Filling Ingredients:

• 1/4 cup unsalted butter
• 3 cloves garlic, pressed through garlic press
• 2 1/2 cups grated asiago cheese, divided use



Preparation:

-To prepare your dough: add the teaspoon of sugar to the warm water, and mix with a fork to dissolve; next, sprinkle the yeast over top in an even layer, and using the fork, gently mix to dissolve; allow the yeast mixture to sit for 8-10 minutes, until foamy.

-While the yeast activates, add the milk, the butter, the sugar and the salt to a small sauce pan, and gently heat the mixture until the butter is melted; whisk to blend, and allow to slightly cool.

-Next, add the milk/butter/sugar/salt mixture to a large bowl; add in the mashed potato and the eggs, and using a hand mixer, mix on low until well blended, about 1 minute.

-Then, add in 2 cups of the flour and the chopped rosemary leaves, and mix on low until smooth.

-Add in the yeast mixture, and mix that until well incorporated.

-Now, using a wooden spoon, add in the rest of the flour, and stir to combine until a “shaggy” dough is formed.

-Flour a work surface, and turn the dough out onto it; knead for about 6 minutes, adding a little more flour as needed, until the dough becomes smooth and elastic.

-Spray a large bowl with cooking spray, place the dough into the bowl, and cover with plastic wrap; place the dough into a warm place (I usually put mine the microwave, or into a very lightly “warmed” oven that has been turned off) and allow for it to double in size, about 1 hour 20 minutes.

-While the dough is rising, you can put together your filling: add the 1/4 cup butter to a small, microwave-safe dish, and melt it; then, add in the pressed garlic, and stir with a fork to combine; cover with plastic wrap, and keep warm to keep it fluid (or you can reheat it in the microwave, if needed).

-Line a large baking sheet with parchment paper, and lightly mist it with cooking spray.

-Once the dough has doubled, punch it down, and turn it out onto a floured work surface.

-Roll the dough out into a rectangle shape, about ¼” thick (it will be fairly large); then, drizzle or brush onto the dough the “garlic butter”, reserving about 1 tablespoon of it to keep for brushing over the rolls before baking them.

-Next, sprinkle over 2 cups of the grated asiago cheese as evenly as possible, and starting from the top, carefully and as tightly as possible, roll the dough towards yourself, and pinch the seam closed.

-Next, cut the dough “log” in half for easier slicing of the rolls.

-Then, cut about 3/4” – 1” rolls from each of the log halves (shaping each individual roll with your hands if they need to be made tighter), and place onto your prepared baking sheet; place the rolls tightly against each other.

-Next, cover the rolls with plastic wrap, and allow them to double in size, for about 40-45 minutes.

-During the last 15 minutes of proofing, preheat your oven to 350°.

-Brush the rolls very lightly with the remaining tablespoon of garlic butter, and sprinkle over the remaining 1/2 cup of asiago; bake for about 24-28 minutes, or until a pale golden color, and serve warm. (You can even brush a bit more butter over them before serving.)

Thank You....
MD Tanvir Wahid