Tuesday, January 4, 2011

Rosemary bread rolls


2 teaspoons dried yeast
1 teaspoon caster (superfine) sugar
1 cup (250ml) lukewarm water
2½ cups (375g) plain (all-purpose) flour
1 teaspoon sea salt flakes
1 tablespoon olive oil
olive oil, extra, for brushing
12 sprigs rosemary
6 Kalamata olives, pitted and halved


Place the yeast, sugar and milk in a small bowl and stir to combine. Set aside in a warm place for 5 minutes or until bubbles appear on the surface. Place the flour, salt, oil and yeast mixture in a bowl and stir with a knife until a dough forms. Turn out onto a lightly floured surface and knead for 5 minutes or until smooth and elastic. Divide into 12 portions and roll into balls. Place in a 12 x ½ cup-capacity lightly greased muffin tin. Brush the top with the extra oil, sprinkle with salt and top with rosemary and olive. Cover with a tea towel and set aside in a warm place for 45 minutes or until doubled in size. Preheat oven to 160°C (320ºF). Bake for 15–20 minutes or until golden. Makes 12.


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