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ROLLS - Rosemary-Scented Dinner Rolls
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| Rosemary-Scented Dinner Rolls SERVINGS: MAKES 18 ROLLS •F&W •STAFF-FAVORITE These moist, fluffy, fragrant rolls are supereasy to make and very pretty, thanks to the rosemary sprig that garnishes each one. | |
| 1 stick | cold unsalted butter, cubed, plus melted butter |
| 1 cup | warm water |
| 1/4 cup | sugar |
| One 1/4-ounce packet | active dry yeast |
| 4 cups | all-purpose flour |
| 1 tablespoon | baking powder |
| 1 3/4 teaspoons | kosher salt |
| 1 1/2 cups | plain yogurt |
Eighteen 1 1/2-inch rosemary sprigs
Brush 18 cups of 2 standard-size muffin pans with melted butter. In a small bowl, whisk the warm water with the sugar and yeast and let stand until foamy, about 5 minutes.
In a large bowl, whisk the flour, baking powder and salt. Using your fingers, pinch the cold butter into the flour until the mixture resembles coarse crumbs with some pea-size pieces of butter remaining. Stir in the yeast mixture until the dough is evenly moistened (it will be shaggy), then stir in the yogurt to form a sticky dough. Scoop 1/4 cup of the dough into each buttered muffin cup and let stand in a warm place until risen, about 1 hour.
Preheat the oven to 400°. Brush the rolls with melted butter and stick a rosemary sprig in each one. Bake the rolls in the lower and upper thirds of the oven for 18 to 20 minutes, until golden; shift the pans from top to bottom and front to back halfway through baking. Transfer the rolls to a platter or basket and serve warm.
MAKE AHEAD The rolls can be stored in an airtight container at room temperature overnight. Reheat in a 350° oven for about 5 minutes before serving.
PUBLISHED NOVEMBER 2014
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