Rosemary-lemon Knot Rolls |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Ingredients:
2 teaspoons dried yeast (i used saf yeast) |
1 cup (250ml) water |
21/2 cups (375g) bread flour |
1 teaspoon sea salt |
1 tablespoon olive oil |
a few sprigs of rosemary |
for sprinkling and brushing |
zest from half lemon, or more |
1/2 tsp finely chopped rosemary |
1/2 tsp coarse sea salt |
1 tsp olive oil |
Directions:
1. Place dried yeast, flour, and sea salt in a mixer bowl. Using a spoon mix this ingredients together, then add water, and olive oil. Knead using a dough hook attachment on low speed for 5 to 10 minutes until the dough is elastic. Turn off the machine. Gather the dough into a ball, place it in a lightly grease container, cover, let rest for an hour.
2. Take the dough out from container, fold onto itself once. Divide into 8 equal portions, roll into ball, place it on a baking sheet, top the middle with rosemary sprig. Repeat with the rest of the dough in the same manner. Cover the rolls with clean kitchen towel, let rest for an hour. If you want to shape it into knot rolls instead of round rolls, check out this video on how to.
3. Preheat oven to 400 F.
4. Mix lemon zest, finely chopped rosemary, and coarse sea salt in a small bowl. Set aside.
5. Just prior to load the rolls into oven, brush each with olive oil, then sprinkle some rosemary-lemon mixture. Bake 15 to 20 minutes until golden.
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