Sunday, May 10, 2009

Rosemary-Garlic Pan Rolls

Although I love kneading bread by hand and I enjoy my Kitchenaid mixer and my bread machine, I use my food processor most of the time for yeast breads.

Rosemary-Garlic Pan Rolls




These are lovely, soft pull-apart rolls. They are a savory version of monkey bread. Fresh rosemary is mixed in the dough and the pieces of dough are dipped in garlic oil before placing in the pan. I serve these straight from the pan at dinner.

Makes 16 rolls

1/4 cup warm water (105 to 115 degrees F)
2 tsp. agave nectar
1 package (1/4 oz) active dry yeast
2 3/4 cups unbleached flour (use the spoon into the measuring cup method rather than the scoop and pack method to measure flour)
1 Tbsp. Earth Balance or other non-hydrogenated vegan margarine
1/2 tsp. sea salt
1/4 cup fresh rosemary leaves (remove from woody stems, no need to mince, the food processor will do it)
1/2 to 1 c. warm water
2 Tbsp. extra-virgin olive oil
3 cloves minced garlic

Combine 1/4 c. water with agave nectar and yeast. Let stand until bubbly, about 5 minutes.

With steel blade, combine flour, margarine, salt, and rosemary leaves in food processor. Process until mixed, about 10 seconds. Add yeast mixture and process another 10 seconds.

Slowly drizzle 1/3 c. warm water through feed tube into flour mixture until dough forms a ball that cleans the sides of the bowl. Process until dough turns around bowl about 25 times. Let dough stand a few minutes to rest.

Turn on processor again and gradually drizzle enough remaining water to make dough soft, smooth and satiny. (It should not stick to your hands at this point.) Process until dough turns around bowl 15 times.

Shape dough into ball and place into lightly greased bowl, turning to grease all sides. Cover loosely with plastic wrap and let rise in warm place for 30 minutes.





Divide dough into quarters, then divide again into quarters making 16 pieces. Shape each piece into a ball, lightly dip in oil on all sides, and arrange in a greased 8-inch round cake pan.




Cover loosely with plastic wrap and let rise 1 to 1 1/2 hours or until dough fills entire pan as seen in above photo.

Preheat oven to 375 degrees F. Remove plastic wrap from rolls and bake until golden, about 25 minutes. Cool on wire rack.





I hope you enjoy these rolls! I am also going to submit this post to Yeastspotting.





6 comments:

Deb Schiff said...

Gorgeous rolls. They look so tasty!

Nanette said...

Thanks Deb - they're really pretty easy to make. I have yet to figure out a way to ruin them. LOL

Susan/Wild Yeast said...

Beautiful rolls! Thanks for joining YeastSpotting!

Nanette said...

Thanks Susan! I love Wild Yeast and YeastSpotting as well!

Mary said...

I know I'll like these rolls. They look wonderful.

Arundathi said...

Lovely looking rolls. And you just cant go wrong with rosemary and garlic! yum!

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