Brown Butter Rosemary Rolls (Shaped as a Wreath)

You'll find this festive ring of rosemary yeast rolls difficult to resist. They also make wonderful slider buns for leftover ham, turkey, or roast beef.

15 rolls

BROWNED BUTTER AND ROSEMARY DINNER ROLLS--on platter ready to serve

Prep Time 30

Cook Time 15

Mixing & Rising Time 2 15

Total Time 3

Ingredients

¼ cup (57 g) butter
¾ cup (173 g) milk
2 tablespoons brown sugar
1 (50 g) large egg
1 teaspoon salt
½ teaspoon freshly ground black pepper - optional
2 teaspoons chopped fresh rosemary
2-1/2 cups (300 g) bread flour
2 teaspoons bread machine or instant yeast

Instructions

Brown the Butter: Melt 1/4 cup butter on the stove and turn it to the lowest temperature. Allow it to turn golden brown. (Careful not to go too far and let it burn.) Let it cool a bit before adding it to the bread machine pan.
Add the Ingredients: Add 3/4 cup milk to the bread machine pan along with 2 tablespoons brown sugar, 1 large egg, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 2 teaspoons chopped fresh rosemary, 2-1/2 cups bread flour, and 2 teaspoons bread machine or instant yeast in the order given.
Select the DOUGH cycle: Start the machine. Check after one minute to be sure the paddles are engaged and dough is starting to clump. Open the lid again after 15 minutes to make sure the dough is smooth and elastic--sticking to the sides, then pulling away cleanly. Refer to this post for instructions on how to adjust the dough if the hydration level is incorrect.
Check the Rise: When the DOUGH cycle finishes, the dough should have doubled in size. If not, allow it to sit in the machine until it does.
Shape the Wreath: Remove the dough to a floured surface. Divide the dough into 15 equal pieces and make them into smooth balls. Arrange on a round pizza pan 13-inches or larger, in a single or double circle as illustrated in the pictures above. Cover and allow to rise until almost double.
If you prefer traditional rolls, skip the wreath and shape the dough into 15 round buns. Bake them in two 8- or 9-inch pans for soft pull-apart dinner rolls or slider buns.
Optional Topping: If desired, brush with melted butter and chopped rosemary. Sprinkle lightly with sea salt.
Bake in a preheated 375˚F (190˚C) oven for 12 to 15 minutes until golden brown. The internal temperature should reach 195˚F. when measured with a quick read digital thermometer.

Notes

Heads-up: Avoid doubling this recipe. Anything above 4.5-5 cups of flour won’t knead properly in most machines and can cause overheating. More details here.

Shortcuts & Variations:
• If you’re short on time, you can start with frozen bread dough and jump straight to shaping (Step 5).
• For flavor twists, mix in thyme, sage, or a pinch of garlic powder along with the rosemary.
• Already have a favorite dinner-roll dough? Use it. The wreath shaping method works beautifully with most soft yeast doughs.
• If using frozen bread dough, let rolls come to room temperature and start with step 5.

Making Bread Without a Bread Machine

Stand Mixer Method:
1️⃣ Add ingredients to the bowl in the listed order.
2️⃣ Mix on LOW until moistened, then knead on speed 2 or 3 with a dough hook for 5-10 minutes until smooth and elastic.
3️⃣ Cover and let rise in a warm place until doubled.
4️⃣ Gently deflate and shape as directed in the recipe.

By Hand:
1️⃣ Mix all ingredients into a shaggy dough ball in a large bowl.
2️⃣ Turn onto a floured surface and knead for 10-20 minutes until smooth and elastic.
3️⃣ Place in a greased bowl, cover, and let rise until doubled.
4️⃣ Gently deflate and shape as directed.

Yeast Tip: Using active dry yeast? Increase by ¼ teaspoon. It no longer requires dissolving, but you can if preferred.

Nutritional Information