Honestly, I miss Macaroni Grill in Provo, I miss their Rosemary Bread so much! I decided to make them into Rosemary Garlic Rolls, with a little twist!
I thought that if I made rolls instead of loaves it would slow my consumption. I can honestly eat an entire loaf by myself in one sitting. Well, it kind of worked. It ended up making 15 rolls. They were delicious!
Then I froze a bunch of the extra ones because they were pretty large. Then I baked them again at 350 for 5 minutes to warm them up from being frozen and they were really crispy and delicious!
- 1 1/2 tablespoon active dry yeast
- 1 tablespoon sugar
- 1 1/2 cups warm water
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 1/2 tablespoons rosemary
- 1 tablespoon dry minced garlic
- 1 tablespoon olive oil
- 3 tablespoons butter, melted
- kosher salt for sprinkling on top
- In a stand mixer, combine warm water, sugar, and active dry yeast. Allow to foam up.
- Once the yeast is ready, add in about half of the flour, salt, and olive oil. Mix until well blended. Then add in the remaining flour, dry garlic, and rosemary. Mix for about 3 minutes, the dough should pull away from the sides of the bowl. If it’s not then add a tablespoon of flour until it does.
- Grease a bowl and place the dough in the bowl to rise for 1 to 2 hours or until it has doubled in size.
- Once the dough has risen, gently punch down and pull out of the bowl. Cut into 15 even rolls and shape them into balls. Place on a cookie sheet lined with parchment paper. Then brush the melted butter on both loaves evenly until it is gone. Allow rising for another hour.
- Preheat the oven to 425. Sprinkle the top of the bread with Kosher salt. Place in the oven and bake for 15 to 20 minutes or until the bread is golden brown.
- Serve with olive oil, salt, and pepper, and we like balsamic vinegar.