Rosemary Brioche Rolls

 Rosemary Brioche Rolls are rich, flavorful and delicious with Sunday dinner or perfect for sandwiches and burgers. 

I still get a few magazines in the mail and sometimes they can sit on my desk for weeks before I get around to looking at them.  It’s not unusual to have 2 months sitting in the pile before I get around to even taking them out of the little plastic sleeve.

I always find recipes that I want to try.  I have started tearing them out so I don’t forget about them (my attention span is getting shorter by the second).  

These Rosemary Brioche Rolls came from the April 2014 issue of Country Living.   I couldn’t resist.  I’ve been wanting to make brioche for the longest time and with the mention of rosemary I could no longer put it off.  I made these the very next day.

How to Make Rosemary Brioche Rolls:

1. Add warm water to a bowl with yeast and sugar. Set aside until yeast starts to bubble.
   Add 3 1/2 cups of flour and 1 teaspoon salt to mixture and stir together. Next, add in 4 eggs, 1 at a time, mixing until combined.
2. Mix in butter, rosemary, garlic and pepper until well combined.
   Lightly flour a clean surface and knead dough for 3 to 5 minutes, adding flour as needed until dough is smooth.
   Place dough in a well greased bowl and cover. Set aside to rise for 1 hour.
   Punch dough down to remove air bubbles.
3. Shape into rolls and place on a greased baking pan.
4. Cover and rise for 30 minutes.
   Preheat oven to 375°.
   Mix remaining egg with 1 tablespoon water and brush over rolls. Sprinkle with Kosher salt. Bake  20 minutes.

[mv_create key=”876″ layout=”grid” thumbnail=”https://28-gloryq1.store/wp-content/uploads/2013/11/Buttermilk-Ricotta-Skillet-Rolls-Recipe-Image-1.png%E2%80%9D title=”Best Dinner Rolls ” type=”list”]

I know these rolls would be amazing for grilled bbq chicken sandwiches or burgers.  These rolls made our ordinary lunch time sandwiches something special.  I will be making these again soon, really soon and you should too.

FOLLOW MISS IN THE KITCHEN ON SOCIAL MEDIA

FACEBOOK| PINTEREST | INSTAGRAM|TWITTER| BLOGLOVIN

If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!

Print Recipe

No ratings yet

Rosemary Brioche Rolls

slightly adapted from _Country Living Magazine_

Author: Milisa

Ingredients

• ½ cup warm water about 100 degrees
• 1 package Platinum Red Star Yeast
• ¼ cup sugar
• 4 cups all purpose flour
• 1 teaspoon salt
• 5 large eggs divided use
• ½ cup butter softened
• 1 tablespoon finely chopped fresh rosemary
• 1 large garlic clove minced
• 1 tablespoon fresh ground pepper
• 2 tablespoons Kosher salt

Instructions

• Add warm water to a large bowl, stir in yeast and sugar. Let stand until yeast starts to bubble, about 5 minutes.
  Add 3 1/2 cups of flour and 1 teaspoon salt to mixture and stir together. Add 4 eggs, 1 at a time, mixing until combined. Add butter, rosemary, garlic and pepper, stirring until well combined.
  Pour dough onto a lightly floured surface and knead for 3 to 5 minutes, adding flour as needed until dough is smooth and no longer sticky.
  Place dough in a well greased bowl and cover with a flour sack towel. Set in a warm place to rise about 1 hour.
  Punch dough down and shape into 12 rolls. Place on a greased or lined baking pan. Cover and let rise for 30 minutes.
  Preheat oven to 375 degrees F.
  Mix remaining egg with 1 tablespoon water and brush over rolls. Sprinkle with Kosher salt. Bake until golden brown about 20 minutes.