Ingredients
Scale
- 3 ½ cups all-purpose flour (plus extra for dusting)
- 2 teaspoons active dry yeast
- 1 cup warm water (about 110°F)
- ¼ cup granulated sugar
- 2 tablespoons unsalted butter, softened (plus extra for brushing)
- 1 teaspoon salt
- 2 tablespoons fresh rosemary, finely chopped (or 1 tablespoon dried rosemary)
- 1 large egg (optional, for egg wash)
Substitution tips: If you want a whole wheat twist, substitute 1 cup of all-purpose flour with whole wheat flour, but expect a slightly denser roll. For a dairy-free option, swap butter for olive oil—though the flavor will shift slightly towards a more rustic profile. If fresh rosemary isn’t available, dried rosemary works well but crush it between your fingers to release the oils before adding.
Instructions
- In a small bowl, dissolve the yeast and 1 teaspoon of sugar in the warm water. Let it sit for about 5 to 10 minutes until it’s frothy—this tells you the yeast is alive and ready.
- In a large mixing bowl, combine the flour, remaining sugar, salt, and chopped rosemary. Stir to mix the dry ingredients evenly.
- Add the softened butter and the yeast mixture to the dry ingredients. Stir with a wooden spoon or dough hook attachment until the dough begins to come together.
- Turn the dough out onto a floured surface and knead for 8 to 10 minutes. The dough should be smooth and elastic but slightly tacky. If it’s too sticky, add flour by the tablespoon.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm spot for about 1 to 1 ½ hours, until it doubles in size. I always place mine near the oven where the warmth feels just right, a trick I picked up from watching my mom’s improv kitchen magic.
- Once risen, punch down the dough gently to release air. Divide it into 12 equal pieces and shape each into a smooth ball.
- Arrange the rolls on a parchment-lined baking sheet, leaving a little space between each. Cover again and let them rise for another 30 minutes until puffy.
- Preheat your oven to 375°F (190°C). If you like a shiny crust, beat the egg and brush it gently over the tops of the rolls just before baking.
- Bake for 18 to 20 minutes, or until the rolls are golden brown and sound hollow when tapped underneath.
- Remove from oven and brush with a little melted butter while warm. This step is Nonna Rosa’s secret—it softens the crust and infuses a subtle richness.
- Let the rolls cool slightly before serving. They’re best enjoyed warm, fresh from the oven, with a pat of butter or alongside your favorite meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
