Garlic, Rosemary and Sage Rolls

When we had our “Carnivores’ Gathering” A Carnivores’ Gathering we had to have other things besides just meat, although meat was most definitely the main feature for the day. I wasn’t sure what other people were bringing to our little shindig, so I also made my green vegetable salad It’s All About Being Green , my sauces to go with all the meats Saucing It Up and of course we had to shave some rolls or bread as well. Although as it turned outs, I didn’t need to make rolls because Julia brought some absolutely delicious and fabulous dinner rolls. But with having two different kinds of rolls, it added to the variety, which is always a good thing.

I got busy and distracted once everyone arrived, so I did not take pictures of my rolls after they came out of the oven. But I think you will get the idea. 🙂

Garlic Rosemary and Sage Rolls

5-6 cups flour

1/2 cup sugar

1 1/2 tsp salt

5 tsp yeast or 2 packages of dry active yeast

1 TSBP fresh sage and Rosemary, chopped fine

1 TBSP garlic

1 cup milk

2/3 cup water

1/4 cup (1/2 stick) butter

2 eggs

garlic butter melted

Combine 2 cups of flour, sugar salt, yeast and herbs together. Mix well and set aside.

Combine the milk, butter and water together in a saucepan. Heat until the butter is mostly melted. Add the milk mixture to the flour mixture and beat in a mixer for about 2 minutes at a medium speed.

Add the eggs and another 3/4 cups of flour. Beat again for another 2 minutes, then gradually add as much flour as needed to form a stiff dough.

Once the dough is formed, turn it onto a lightly floured surface and knead together until the dough is smooth an elastic, for about 8 minutes. Place the dough in an oiled bowl and cover to let rise for about 20 minutes.

When the dough is set, grease a baking dish. Divide the dough into 24 equal portions and roll into balls. Place the dough balls in the pan and cover, then place in the refrigerator to rise for 4-12 hours.

When the dough is ready, preheat the oven to 375* F or about 190* C.

Remove the dough from the refrigerator and let rise at room temperature for about 20 minutes. Melt some butter and garlic together and brush the dough balls with the garlic butter and place in the oven to bake for about 15-20 minutes or until they are hollow when tapped on the top and are golden brown.

Let the rolls cool for about 10 minutes before serving and serve them warm. You can add more butter or not, but either way, the end result will be delicious!

I have a confession to make. I misread the directions at the time I was making my rolls and I did not add the right about of yeast to the dough, so my rolls did not rise the way they were supposed to, though they still tasted good. I actually did not even realize this until just now, as I was writing my post, and then it dawned on me. See. I make mistakes too. 🙂

Stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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